Go Back

French sourdough baguettes recipe

4.5 from 2 votes
Prep Time 1 hr
Cook Time 25 mins
Resting time 4 hrs 30 mins
Total Time 1 hr 25 mins
Servings 2 baguettes


  • 400 gr purpose flour
  • 220 gr water
  • 100 gr natural liquid sourdough
  • 7 gr salt
  • 7 gr fresh baker's yeast


The day before

  • Mix the water and flour gently in the food processor, then more quickly and let the dough rest for 1 hour, covered with a damp cloth.
  • Add salt, sourdough and crumbled yeast. Mix gently at first then more quickly thereafter.
  • The dough will be sticky, that's normal.
  • Leave to stand for 3 hours at room temperature and make a fold every half hour. - How to make a fold?
  • Then let rise in the refrigerator overnight. Cover the bowl.

The next day

  • Gently take out the dough on a floured work surface.
  • Divide the dough in half, flour your hands well and form baguettes by first forming a rectangle by folding the two ends under the dough. Then gently flatten the dough by hand to make a larger rectangle then roll the dough on itself crosswise to obtain your baguette and then lengthen it. - How to shape a baguette?
  • Put in a baguette mold (well floured) or on a linen cloth folded in the middle so that the two baguettes are well separated.
  • Let sit for about 30 minutes.
  • Preheat the oven to 250 ° C.
  • Meanwhile, finalize the baguettes. Apply water to the baguette with a kitchen brush, sprinkle with flour and make a 2 cm deep cut along the entire length (about ⅓ of the thickness of the baguette). - How to blade a baguette?
  • Fill a dripping pan with boiling water and place at the bottom of the oven before baking the baguettes for 25 minutes.