Why You’ll Love This Ultimate Sourdough Baguettes Recipe
When you plunge into making these ultimate sourdough baguettes, you’ll quickly realize why they’re a favorite. The aroma that fills your kitchen as they bake is simply irresistible.
You’ll love the crispy crust that crackles when you slice into it, revealing a soft, airy interior. It’s the perfect blend of texture and flavor, thanks to the sourdough starter.
Plus, they’re incredibly versatile; whether you enjoy them with butter, cheese, or as a sandwich, they’re always a hit.
You’ll find that each bite transports you to a quaint French bakery, making the effort absolutely worthwhile.
Ingredients of Ultimate Sourdough Baguettes
When it comes to baking, having the right ingredients is half the battle. For the ultimate sourdough baguettes, you want to make sure you gather everything before you get started. It can be a little intimidating at first, especially if you’re not used to working with sourdough, but trust me, it’s worth it!
There’s something magical about watching dough rise and transform into beautiful, crusty baguettes. So, let’s round up everything you’ll need to create this bakery-worthy delight.
Ingredients for Ultimate Sourdough Baguettes:
- 1 1/4 cups lukewarm water
- 2 cups proofed sourdough starter
- 5 – 6 cups flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 4 teaspoons yeast
- 4 teaspoons essential wheat gluten
- 1 egg yolk, lightly beaten (with 1 tablespoon water)
- Italian seasoning (optional for topping)
- Sesame seeds (optional for topping)
- Poppy seeds (optional for topping)
Now, let’s chat about some of these ingredients. First off, the sourdough starter is key; it’s what gives your baguettes that delicious tangy flavor. If you don’t have a starter yet, you might want to plan ahead and get one going.
And don’t be afraid of the flour! The recipe calls for anywhere between 5 to 6 cups, and I always say it’s better to start with less and add more as needed. You want a sticky dough, not a brick.
The egg wash gives the baguettes a lovely golden color, so don’t skip that step. And those toppings? Totally up to you! Whether you go for classic sesame seeds or a sprinkle of Italian seasoning, it’s a fun way to make each batch your own.
Just remember, baking is all about having fun and experimenting. So roll up those sleeves, and let’s get ready to bake some baguettes!
How to Make Ultimate Sourdough Baguettes

Alright, let’s jump into making these ultimate sourdough baguettes. First things first, grab 1 1/4 cups of lukewarm water and pour it into a large mixing bowl. It’s important that the water is lukewarm, folks—too hot and you’ll kill the precious yeast; too cold and it won’t wake them up.
Add in your 2 cups of proofed sourdough starter. If you’ve been nurturing your starter like a pet, give yourself a pat on the back. This is where the magic begins! Now, whisk in about 3 cups of flour until the mixture is smooth. Don’t rush this; you want it to be well combined and a bit gooey.
Next up, it’s time to get a little more serious. Stir in 2 teaspoons of salt, 2 teaspoons of sugar, 4 teaspoons of yeast, and 4 teaspoons of essential wheat gluten. Yes, I know it sounds like a science experiment, but trust me, this combo will give your baguettes that perfect texture and rise.
Now, here comes the fun part: add 2 more cups of flour. Mix it until the dough starts pulling away from the sides of the bowl. It should be sticky, but not a complete mess. If you’re feeling brave, plunge in with your hands and knead that dough for about 5 minutes. It’s a workout, but who needs a gym when you can make bread?
Once it’s kneaded, toss it into an oiled bowl and let it rise for 1.5 to 2 hours, or until it’s doubled in size. It’s like waiting for a surprise party—the anticipation is real.
After the dough has risen, it’s showtime. Gently deflate it and divide it into 6 thin baguettes or 3 thicker ones, depending on your mood. Shape them into approximately 18-inch logs and place them at least 4 inches apart on a baking sheet.
Cover them with lightly greased plastic wrap and let them rise again for about an hour. This is when you can decide if you want to get fancy with toppings like Italian seasoning, sesame seeds, or poppy seeds. Just remember to brush them with that beautiful egg wash made from 1 egg yolk mixed with 1 tablespoon of water before popping them into a preheated oven at 450°F.
Bake for about 20 minutes, and then—here’s the secret—move the rack to the top and broil them for a few extra minutes until they’re gloriously golden brown. Keep an eye on them, though. No one wants burnt baguettes.
And there you have it, the ultimate sourdough baguettes, crispy on the outside and soft on the inside. Now, enjoy the fruits of your labor and maybe even share (or not). I won’t judge if you want to keep them all to yourself.
Ultimate Sourdough Baguettes Substitutions & Variations
If you’re looking to mix things up with your ultimate sourdough baguettes, there are plenty of substitutions and variations to contemplate.
For a nuttier flavor, try adding whole wheat flour or spelt flour instead of all-purpose. If you’re craving something extra, consider incorporating herbs like rosemary or thyme into the dough.
You can also switch up the toppings—sesame seeds, poppy seeds, or even grated Parmesan cheese work wonders. For a touch of sweetness, a bit of honey or malt syrup can enhance the flavor.
Get creative, and don’t hesitate to experiment with different ingredients to suit your taste!
Additional Tips & Notes
While baking sourdough baguettes can be a delightful experience, a few tips can make the process even smoother.
First, make sure your starter is active and bubbly; this will improve the rise and flavor.
Don’t rush the fermentation; let the dough rise until it’s doubled in size.
If you live in a humid climate, adjust the flour amount slightly to maintain the right dough consistency.
For extra crunch, place a pan of water in the oven while baking.
Finally, let the baguettes cool on a wire rack before slicing to preserve that crispy crust.
Enjoy your baking journey!