These slow rise sourdough baguettes are so flavorful that they just might be my favorite ever loaves. Slice and serve with butter. So good!
This recipe is made in several easy steps and can take a couple of days but most of it is hands-off time. The dough is very forgiving so if you get busy and miss a pull and turn or leave it a bit longer in the refrigerator, no worries. Just pick up where you left off and it will be fine.
We start by making the dough which spends the first overnight in the refrigerator then the next day, the sourdough starter is added, and you’ll pull and fold the dough a few times to build up the gluten. Then there’s a final night in the refrigerator before shaping and baking the baguettes on the third day.
Slow Rise Sourdough Baguettes
This recipe is adapted from one on The Fresh Loaf. Mine didn’t turn out near as holey but the flavor is all there.
Ingredients for two baguettes
3 2/3 cups or 455g strong white bread flour
1 1/3 cups or 320ml cold water
2/3 cup or 160g 100% hydration starter (fed equal parts water and flour by weight)
2 teaspoons fine sea salt
Method
Mix the flour and cold water together to form a soft dough.
Put it in a bowl and cover that with cling film. Refrigerate for 12-24 hours. Mine went in at 2:40 p.m. on day 1.
On day 2, using your clean hands, mix the sourdough starter and salt into the dough until it’s evenly distributed.
I did this step at 11:40 a.m. that day so my dough was in the refrigerator for about 21 hours.
Leave the dough out, the bowl covered with cling film, at room temp (70 to 75°F or 21 to 24°C) for about three hours until it grows about 1/3 in volume.
Stretch and fold it every half hour or so to develop the gluten. (I set a timer to remind myself. You might want to do the same.) If your kitchen is too cool, find a warmer place to set the dough.
When the three hours are up, put the covered dough bowl back in the refrigerator for another overnight stay. Mine went back in the fridge a few minutes after the three-hour rise time was up, so around 2:50 p.m.
On day three, when you are ready to bake, take the dough out of the refrigerator. If it has not doubled or nearly doubled, give it more time to rise at room temperature. Mine was just about doubled that morning around 8 a.m. but I left it out for two hours to warm up.
After your dough is sufficiently risen, divide it into two equal balls and and rest them for 40 minutes.
Shape the dough into baguettes using this method here from King Arthur Flour: https://youtu.be/IRDL3lPQSkc
Proof for 24-28 minutes, then score deeply with a sharp knife or lame. Again, I offer you a King Arthur Flour video for method: https://youtu.be/ZaLnzomvEF8 Even after watching that a bunch of times, I still didn’t cut as deeply as I should have!
During that last proof, preheat your oven to 450°F or 232°C with an iron skillet, if you have one, or another baking pan, if you don’t, on the bottom of the oven.
Put the baguettes into the preheated oven bake and quickly add boiling water to the skillet on the bottom. Close the oven door immediately to keep in the steam.
Bake the baguettes for about 25 minutes or until golden brown and well risen.
Remove from the oven and leave to cool on a wire rack.
When cool, slice to serve.
Enjoy!
It's the second Tuesday of the month so that means it's Bread Bakers time! Many thanks to our host, Renu of Cook with Renu. Check out the recipe links we are sharing below:
- Chocolate Baguettes from A Messy Kitchen
- Gluten Free Artisan Baguette from Sneha’s Recipe
- No Knead Gluten Free Baguette from Cook with Renu
- Italian Pane Francese from Karen’s Kitchen Stories
- Slow Rise Sourdough Baguette from Food Lust People Love
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