Thank you so much Earl! I love hearing that. So glad they turned out great both times and it’s awesome that the wheat version worked perfectly too!

Hi Tim! Thank you so much for giving the baguettes a try. With the proportions in this recipe the dough is naturally on the wetter side, usually around 75 to 80 percent hydration, so it should not be dry at all. Most bakers actually find it a little sticky to handle. If your dough feels stiff or dry, the most common cause is extra flour sneaking in, either from measuring with cups instead of grams or from adding too much flour during mixing. If it does feel dry, add just a teaspoon of water at a time during the stretch and folds. For best results, weigh your ingredients with a scale and expect the dough to feel tacky, which is completely normal for this style of baguette.

Thank you Brooklyn so much for your kind words. I’m thrilled you love the baguettes! Yes, you can absolutely refrigerate the dough after proofing if you’re not ready to bake. Just cover it well to prevent it from drying out and bake it straight from the fridge when you’re ready. It might need a few extra minutes in the oven, but the flavor will be just as wonderful!

Hi Kris. I highly recommend to use active starter for the baguettes. Inactive discard works best in recipes where the rise isn’t essential, as it won’t have much leavening power. Think along the lines of pancakes, waffles, crackers, flatbreads, or even cookies—recipes that benefit from the flavor but don’t rely on the starter’s lift. The tangy, slightly sour notes can add a unique depth to these types of baked goods!

Hi Dana. Thank you so much for your question. While you can freeze sourdough baguette dough, the texture and rise can be tricky to manage after thawing. For a large event like a wedding, I recommend pre-baking the baguettes to about 80-90% of the way through the bake (until they are just starting to turn golden but still pale). Let them cool completely, then wrap tightly in plastic wrap or foil and freeze.

On the day of the event, take the frozen baguettes straight from the freezer and finish baking them at 400°F (200°C) for about 10-15 minutes, or until they’re golden brown and crisp. This method ensures you get that fresh-baked, crispy crust without the worry of the dough losing its quality during freezing.

I hope this helps and that it is smooth sailing in planning for the wedding.