Sourdough baguettes

Sourdough baguettes

Baguettes are a sure winner on most dining tables, whether it's for charcuterie, tapas, or as a side dish for the main course. Here's a simple version, baked with sourdough.

The dough is cold-proofed, allowing it time to develop flavor and an even better structure. When you're ready, just turn the dough out onto a board, cut it into baguettes, bake, and you'll have warm sourdough baguettes for dinner. They can also be used for sandwiches the next day, as sourdough keeps the bread fresh and moist for longer.



For 3 baguettes

250 g lukewarm water

50 g fine Øland wheat flour

125 g type 00 wheat flour

150 g Manitoba wheat flour 

120 g active sourdough starter

11 g fine salt

Olive oil

Durum flour


Mix water, flour, and sourdough starter together at low speed in a stand mixer for a couple of minutes.

Add salt and gradually increase the speed. Knead the dough at high speed until it pulls away from the sides of the bowl and is smooth and elastic.

Grease a plastic tub or bowl with a thin layer of olive oil, place the dough inside, and let it rise covered at room temperature until it has doubled in size.

Chill the dough for 12-24 hours.

Place a baking steel on a rack and preheat it in the top half of the oven at 240 degrees Celsius for an hour.

Turn the dough out onto a board dusted with durum flour and cut it into three baguettes. You can use a baker's peel to shape them a bit.

Use a baker's peel to transfer your baguettes onto the baking steel and bake for about 20 minutes until they are golden and crispy.

Enjoy them warm or store them in an airtight container. 

Tip: The dough has a high hydration, so if you're baking on a regular baking sheet, it's a good idea to add a little less liquid to the dough.

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