How to Make the Perfect Sourdough Baguette – Simple Steps, Stunning Results 🥖

Hello, my dear bread lovers! For those of you who follow my baking journey, you might know about my recent experiment to transform several yeast-based recipes into sourdough wonders. My next challenge? The classic baguette. Honestly, I thought this would be a breeze at first, but it turned out to be one of the toughest bakes I’ve ever tackled! I’m a bit stubborn, though—I was determined to see it through, especially since I promised you all that I would. I didn't reach perfection, and I don't think I will be able to do it at home, but I still had a nice result. When it comes to baking sourdough baguettes, every single detail counts! Here’s what I’ve learned along the way, with steps you can follow to master this art yourself. 1.The Flour: Start with soft wheat flour that has a protein content of at least 10%, though ideally, you’ll want flour in the 12-13% range to develop good structure and flavor. 2.Kneading: Kneading is crucial! Work the dough until the gluten is well-developed and smooth, with no flour lumps left behind. Incorporate stretch-and-fold techniques to give the dough extra strength. 3.Fermentation: Allow the dough to ferment at room temperature for 2-3 hours. Afterward, refrigerate it for 10-12 hours to deepen the flavor and structure. 4.Shaping: When shaping the baguettes, handle the dough gently to retain as much air as possible, while still applying enough pressure for a firm loaf. This helps to achieve that classic open crumb and chewy texture. 5.Proofing: Let the shaped baguettes proof at room temperature for no more than an hour before baking. Over-proofing can lead to flat or overly dense loaves. 6.Baking Temperature and Steam: Preheat your oven to a high temperature for a solid bake. Use steam throughout the baking process to achieve that signature crisp crust. Avoid opening the oven during baking—each second matters in capturing that golden crust and airy crumb! The quantities of the ingredients 100 g / 3.53 oz (about 1/4 cup) of active sourdough starter 350 ml / 11.83 fl oz (about 1 1/2 cups) of cold water 500 g / 17.64 oz (about 4 cups) of type 00 flour (use flour with more than 10% protein) 10 g / 0.35 oz (about 1 3/4 teaspoons) And yes, in my opinion, if you love this wonderful bread, it’s worth investing in special pans for baguettes. To my surprise, they’re quite affordable and make a noticeable difference in the final result! I found mine at a regular market, but they’re also easy to find online or in stores. Wishing you all success and happy baking! Thank you for sticking with me! ❤️