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Sourdough Baguettes sitting on a white counter.

Sourdough Baguettes

Homemade artisan Sourdough Baguettes with a cripsy crackly exterior and a fluffy interior. These Baguettes are so amazing hot out of the oven. They also make excellant croutons, breadcrumbs and sandwiches.
Course Bread
Cuisine American
Keyword Sourdough Baguette Recipe, Sourdough Baguettes
Prep Time 5 minutes
Cook Time 35 minutes
Proofing and Resting Time 4 days 15 hours
Servings 4 Baguettes
Calories 944kcal
Author Heather


  • 1,000 grams all purpose flour *plus extra for dusting
  • 770 grams water
  • 20 grams salt
  • 150 grams Sourdough Starter


Day 1

  • In a large bowl weigh flour and water. Stir until well combined. Cover with plastic wrap and let rest for 45 mins.
  • To the bowl add salt and sourdough starter. Using hands mix ingredients until fairly well combined. Cover and let the dough rest for 30 minutes.
  • After the resting period gently pinch the edge of the dough, pull it towards the center and fold into center of the bowl. Do this for approximately 1 minute, working around the circumference of the bowl. Cover and let rest for 30 minutes. Repeat this step a total of 4 times.
  • Let the dough sit at room temperature (65-74℉) to proof for approximately 12 hours or until dough has doubled in size and bubbles have formed.

Day 2

  • Preheat oven to 425℉ for at least 30 minutes before baguettes are baked. 
  • Lightly flour a flat surface. Using a dough scraper remove the dough from the bowl and place onto lightly floured surface.
  • Cut dough into 4 equal parts using a dough cutter. Spray baguette pans with cooking spray.
  • Place both hands on opposite sides of the dough of cut dough. Gently pull the sides and make small folds into the center of the dough, working down the length of the dough. Repeat this 1-2 more times until the dough is 14-15 inches in length and has an even thickness. For extra thick areas of the dough use a slight bouncing tension to that area with both hands.
  • Transfer shaped dough onto baguette pans. Cover with plastic wrap and let rest for 20 mins. (Before covering the dough spray one side of the plastic wrap with cooking spray to prevent sticking to the dough.)
  • Score the dough with 4-5 angled cuts up the length of the loaf.
  • Bake for 30-35 minutes or until baguettes are golden brown.
  • Turn off oven but leave baguettes in the oven with the door ajar for 20 mins. (This will create the crispy crackly bakery style crust.)
  • Remove loaves from oven and baguette pans. Let cool completley before storing. Store in an airtight bag or container. Can be frozen for up to 3 months. Defrost at room temperature fully before use.


*Please use as many organic ingredients as possible.
Recipes Notes
  • There are approximately 6-8 serving per baguette, 118 calories per serving. 
  • See Pro Tips within post for additional tips and tricks. 


Calories: 944kcal | Carbohydrates: 197g | Protein: 26g | Fat: 3g | Sodium: 1953mg | Potassium: 268mg | Fiber: 7g | Calcium: 44mg | Iron: 13mg