Baguette – Sourdough

One night,

I fed my sourdough starter as usual before I went to bed.

Next morning,

I couldn’t believe my eyes…

YOU can’t trust my eyes,

because I am a totally “blind” person without my glasses or contact lenses!

Anyway, I went to my bathroom to fetch my glasses and wore them.

So, I was no longer “blind”, right?

I have never seen my starter as active as this!!!

Literally, it almost came up to the top of the jar, even though I didn’t close tight the lid.

First, I was afraid the worst thing happened with my starter…

but actually, it has nice & fruity smell, also fluffy & happy bubbles!

I felt my starter was very ready to be USED today,

so, I decided to make my baguettes :-)

Baguette - Sourdough

I chose a slower & longer fermentation method, expecting the flavor of the sourdough will be milder.

Through The Flesh Loaf, I found the perfect recipe for this experiment.

Baguette - Sourdough

Yes, it takes around 36 hours.

It sounds long time and requires much trouble, however, actually you can do whatever you want during the fermentation.

I bet you don’t feel it is so much trouble to prepare it!

Above all, the flavor is fantastic and the taste  and texture are to die for!

Baguette - Sourdough

Because the shaping was not good enough, I didn’t get a nice oven spring this time…

Baguette - Sourdough

From left to right, the first two are the sourdough, and the rest two are the yeast.

Baguette - Sourdough

I would try this again sometime soon to get the perfect crumb and the oven spring!


Baguette – Sourdough ——– adapted from txfarmer / The Flesh Loaf

Submitting this post to YeastSpotting.

Makes 2  baguettes



75 g 100% hydration starter

212.5 g Gold Medal All-purpose Flour

3.825 g Salt

150 g Water



212.5 g Gold Medal All-purpose Flour (100%)

150 g Water (76.5%)

3.825 g Salt (1.8%)


  1. In a bowl, mix flour and water roughly, cover it with plastic and Autolyse for 12 hours in the fridge.
  2. Add Sourdough starter and mix by folding dough in the bowl.
  3. Add salt and Slap & Fold for 4 minutes or until the dough becomes a ball.
  4. Bulk fermentation at room temperature, 1 sets Stretch & Fold (1 set = right over left, left over right, bottom over the top, top over bottom) every half hour until enough strength has been developed.
  5. Let it rise until the dough starts showing the yeast activity. It takes about 6 hours total in winter time (it depends on the season) in my kitchen.
  6. Put it in the fridge for 16 – 18 hours.
  7. Pull it out of the fridge and leave it out for 1 hour.
  8. Divide into 2 equal parts and preshape the dough.
  9. Let it rest for 15 minutes.
  10. Shape into baguettes (This video is very informative!) and place onto a floured couche, seam-side up.
  11. Preheat the oven to 500°F
  12. Final fermentation for 45 minutes – 1 hour.
  13. Score the top of the baguettes using a lame or a sharp, serrated knife.
  14. Place the bread in the preheated oven, pour the water onto the brick blocks and shut the oven door immediately. Turn down the oven to 480°F, bake the bread around 20 minutes.
  15. Let them cool onto a rack.
  16. Ready to eat!

* The time and temperature will be changed depends on the season.

10 Responses to “Baguette – Sourdough”
  1. Those look fabulous! I would love to have my baguettes look the same way. I bet it was worth all that time it took :)

    • Hi Yvonne,

      Thanks for your kind words again!

      Yes! This long process is definitely worth it! The flavor, texture, taste…everything is fantastic. It sounds like a lot of work to take 36 hours, but actually it is not. During 12 hours Autolyse and 24 hours Rise, you don’t need to do anything for the dough. You can go to work, hit the gym, sleep…do whatever you want! It is very practical method for the people who bakes bread at home.

      I am looking forward to seeing your experiment on your blog! (← I love your blog! It is well organized and very informative :))

      Happy Baking!


      • That’s actually one of the things I love about sourdough bread, you’re not so tied up during the whole baking process!

        Thanks, I’m glad you like my blog :) I have a tiny question though. I keep seeing “XX % hydration starter” in different recipes – what does that mean?

  2. Hi Yvonne,

    “XX % hydration starter” means what hydration your FINAL starter is.
    So, you need to know what hydration your SEED / MOTHER / OLD starter is.

    For example, if your SEED starter is 100% hydration, you must feed 1 part flour and 1 part water. If your SEED starter is 80% hydration, FLOUR is always 100%, so you want WATER to be 80% of the flour weight.

    So, now, what hydration starter the recipe calls for?
    Depends on what hydration of your SEED / MOTHER / OLD starter do you maintain, the procedure you take will be different.

    If you have 100% hydration SEED starter, and the recipe calls for 80% FINAL starter (or vise versa ), you have to convert the starter hydration…

    I found the good explanation about this topic through my BREAD BIBLE “The Fresh Loaf” , so please have a look at it :-)

    Please read Keith’s post.

    This is about the converting starter hydration

    I hope it will be helpful to you!



  3. Mm, these were really good! I adapted your recipe a little, and although they don’t look as yummy as yours, they were really good!!

    • Hi Yvonne, I just visited your blog! These baguettes look fantastic! I am very very happy you enjoy your sourdough baguettes :-) I always preheat 500°F because it works for my oven, but please change the temperature if it is too high for yours. Some recipe calls for 480°F preheating and bake 460°F or so… Please find the perfect temperature works for you :-)

Check out what others are saying...
  1. […] getting better at the whole baguette making thing. Okay, not nearly as good as Yuko, from over at A Kitchen Blog (hi Yuko!), which is where I found this recipe. But I’m getting there, step by step. And you […]

  2. […] Total time: 36 hours. Most of it is just waiting time. (Recipe adapted from A Kitchen Blog) […]

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