I’ve baked a lot of bread. But baguettes? They used to scare me a bit. Long, thin, and fussy. You know what? I finally found a sourdough baguette recipe that worked for me. It wasn’t perfect on the first go. But it gave me that crisp crackle and that sweet, tangy chew I wanted. I used my own starter and followed a simple plan with a long, cold rest.
And yes, my kid stole the end piece right off the rack. That’s the best review, honestly.
If you’d like to see the exact process I documented step-by-step, you can check out the full recipe walk-through I posted on Rooster Fish Bar’s site right here.
The Recipe I Followed (In Real Life, Not Theory)
I used a base from a classic sourdough baguette method. Think: French style, long rest, and steam in the oven. I mixed it with tips from The Perfect Loaf and King Arthur style shaping (their comprehensive sourdough baguette recipe). Nothing fancy, just what I had.
What I actually used:
- 500 g bread flour (I used King Arthur one time; Aldi bread flour the next)
- 360 g water (about 72% water level—wet but not sticky soup)
- 100 g active starter (100% water level, fed 1:2:2 the night before at 9 pm)
- 10 g fine sea salt
Room temp: about 70°F. House was a little cool. Winter baking has its moods.
How My Bake Went (Step by Step, With Feelings)
- 8:00 am: I stirred flour and water and let it sit 30 minutes. That rest is called autolyse. It helps the dough relax. My dough felt like soft clay after that—good sign.
- 8:35 am: I added starter and salt. I pinched and folded for 3 minutes. Dough stuck to my fingers a bit, but it came together.
- 9:00–12:30 pm: Bulk rise. I did four sets of stretch-and-folds, 30 minutes apart. The bowl lived near a warm lamp (yep, that’s my “proofer”). By noon, the dough looked puffy and jiggly. Not huge, but alive.
- 12:40 pm: Pre-shape into three loose logs. Rest 20 minutes. Dough relaxed like a sleepy cat.
- 1:10 pm: Final shape. I rolled each piece out to about 14–16 inches on a lightly floured counter. I used a mix of rice flour and all-purpose on the towel so nothing stuck. I parked them seam-up on a makeshift couche (a thick cotton towel) with little walls between.
- 1:25 pm: Into the fridge, covered, for a long nap—about 14 hours. Cold rest makes the flavor sing.
Next morning:
- 7:00 am: I preheated the oven to 475°F with a steel on the middle rack. I put a cheap metal pan on the bottom for steam.
- 7:30 am: I transferred the baguettes to parchment. I scored at a shallow angle (about 30°) with five cuts each. I poured a mug of hot water and a handful of ice cubes into the hot pan. It hissed like summer rain.
- Bake: 20 minutes with steam, then 12 more minutes dry. The color turned a deep golden brown with little blisters. The crust sang as it cooled. That sound always makes me smile.
Real Results: The Good, the Oops, the Fix
Batch one (with Aldi flour): Great crunch. Mild tang. Crumb had a mix of small holes and a few big ones. My scores didn’t open much, so no big “ears.” I rushed the chill and baked after only 8 hours in the fridge. Lesson learned.
Batch two (with King Arthur): Better shape, better ears, and a deeper flavor. Same schedule, but I let the cold rest go the full 14 hours. Also, I dusted less flour on top before scoring. The cuts opened clean.
And then, of course, I had a flop. I let one batch proof too long at room temp. The loaves came out flat and soft. Still tasty, but not pretty. I turned those into garlic bread. No one complained.
What I Loved
- The crust: thin, crisp, and loud. The kind that showers crumbs all over your shirt.
- The flavor: light tang, a touch of sweetness, and a clean finish.
- The chew: tender inside, not gummy. Toasted up like a dream.
What Bugged Me
- Timing is fussy. You can’t rush the chill if you want good flavor.
- Scoring is tricky. My first cuts were too straight and too deep.
- Steam setup can be messy. That pan hiss made my glasses fog up.
Tweaks That Helped Me Win
- Dropped the water a bit (from 375 g down to 360 g). Still open crumb, less sticky stress.
- Rice flour on the towel. Nothing stuck. My sanity stayed intact.
- Shallow scores at an angle. Long cuts, not short, and they should slightly overlap.
- Bake straight from the fridge. Cold dough is easier to score and holds shape.
- If your house is cold, bulk a bit longer. I look for a soft bounce and a 50% rise, not double.
Tools I Actually Used
- Cheap aluminum pan for steam (water + ice cubes)
- Baking steel (a stone works too)
- A lame (a razor on a stick—cool name, simple tool)
- A cotton towel as a couche
- A spray bottle for extra mist in the first 2 minutes
Taste Test: Breakfast and Beyond
We ate one loaf warm with butter and honey. The next day, I sliced one for school lunches with ham, cheddar, and mustard. The last one became tomato bruschetta with olive oil and garlic. My husband said it tasted like vacation. I’ll take it.
Also, toast with jam on day two? Chef’s kiss.
Now I’m day-dreaming of bringing a still-warm loaf to Rooster Fish Bar, because great bread and great cocktails are a match made in carb heaven.
Who This Recipe Suits
- You have a healthy starter and a little patience.
- You’ve shaped bread before, or you’re okay with a wobbly first try.
- You like crust. Like, real crust.
If you’re brand new, it’s still fine. Just cut the water by a spoon or two and chill longer. You might also find this step-by-step guide from Urban Treats Micro Bakery helpful if you’re starting fresh.
Time and Cost
- Hands-on: about 45 minutes total spread through the day.
- Resting: 3.5 hours bulk + 14 hours fridge.
- Flour: both Aldi and King Arthur worked. KA gave me sharper ears. Aldi was cheaper and still tasty.
A Tiny Tangent, But It Matters
I baked one batch during a snow day. The house was quiet, and the oven warmed the kitchen. The smell felt like a hug. This is why I bake. It’s food, yes. But it’s also mood.
While I was shaping the dough, I could almost hear my grandma’s no-nonsense advice: “Flour on the bench, patience in the heart.” If you ever want a dose of that same unfiltered, vivacious granny energy in a totally different context, check out these feisty grannies—their bold outlook and stories prove that experience and zest don’t age, and the visit might just give you a fresh shot of confidence to tackle the next loaf (or whatever adventure calls).
If the warm, home-baked sweetness of sourdough has you craving other “sweet” experiences in life—especially when you’re visiting Florida’s east coast—you might find it fun to explore a different kind of pairing through a curated local guide to generous companionship at Sugar Daddy Daytona Beach where you’ll discover tips and vetted resources for meeting affluent partners in Daytona, ensuring any connection you pursue is both exciting and mutually rewarding.
Bottom Line
This sourdough baguette recipe is a keeper. It asks for time, and it gives back crackle and flavor. My first batch was good. My second was great. My third? I caught myself grinning at the oven door like a goof.
Would I make it again? Already did. And I saved the end piece for me this time.