The Best Sourdough Baguettes

It’s Monday morning, and after resting yesterday with my family, I’m ready to roll.

I didn’t think much about this, but I created my baguette recipe today. I didn’t plan on this being my first post, but hey, you gotta start somewhere.

Anyway, we know that store bought can not compete with fresh baked ANYTHING. And every time I make these baguettes they are typically gone within a 24 hour period easily. I thought I’d share these because these things can be used for many things! This can be a fresh bread to eat, you can turn it into a garlic bread, you can use it as sandwich bread, you can even sit there at the end of the day and slap some homemade Nutella on there (guilty). Use your imagination to do what you like! These baguettes are delicious and I hope you’ll enjoy them as much as we do.

In case you wanted to see some pictures of what the process looked like:

Dividing the dough into four equal pieces.

Here is my trick to getting the baguette dough to rise without having to store more kitchen items! The foil is underneath the parchment paper. It is rolled up so the dough pieces can be placed in between each piece of foil.

These are the pieces of dough placed in between the foil that is covered in parchment paper to rise.

The final product! Enjoying the baguette with some of my homemade Nutella.

Ingredients:

1 cup active and bubbly sourdough starter

1 1/2 tsp salt

1/4 cup honey

1 tsp sugar

4 cups flour – I use all-purpose flour

1 1/2 cups of water

Tools You May Need:

Medium/Large Bowl

Wooden Mixing Spoon

Plastic wrap or wet tea towel

Parchment Paper, a baking sheet, and foil OR a baguette baking tray

Time Prepping: 20-25 minutes

Cook Time: 22 minutes

Additional Time: 6-8 Hours

Total time 8 hours and 22 minutes

Serving: 8 people

Instructions:

Place all of the ingredients in a bowl and mix with a wooden spoon. Cover it with plastic wrap or a tea towel to sit for 25-30 minutes.
Perform 3 stretch and folds with 25-30 minutes in between each stretch and fold. The dough will seem a little wet and look glossy.
Cover the dough and place it in a warm spot in your kitchen to rise. I recommend 6-8 hours or until doubled. It will be whichever comes first.
After the dough has doubled, place it on a lightly floured surface. Cut the dough into 4 equal pieces. Take each piece individually and roll it lightly into the shape of a baguette.
Prepare the baking sheet custom for baguettes OR create one like I did by rolling foil loosely into a 1 inch wide tube. Placing it underneath the parchment paper to create the same effect as the baguette baking tray.
Place each piece onto the cookie sheet to rise an additional 1-2 hours.
After your dough has risen, preheat the oven to 450 degrees Fahrenheit.
Bake for 12 minutes then drop the heat to 425 degrees Fahrenheit and bake for another 8-10 minutes.

Notes:

Do not microwave the honey. I have microwaved the honey when making these in the past. But I tried this without microwaving the honey, and the baguettes came out much sweeter this way. The dough will feel odd to deal with at first this way, but the taste will be worth it!