Rustic Sourdough Baguettes

Name: Rustic Sourdough Baguettes
Prep time: 35 min
Cook time: 30 min
Total time: 245 min
Ingredients: 1 cup "fed" sourdough starter (Recipe HERE); 1 1/2 cups warm water; 1 1/2 teaspoons instant yeast (optional); 3 teaspoons granulated sugar; 2 1/2 teaspoons salt; 4-5 cups all-purpose flour; brown rice flour (for dusting)

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Rustic Sourdough Baguettes are so delicious. Our family loves when I make them. Hard and crusty on the outside, chewy on the inside, and just the right taste of tangy sourness.

Ingredients Needed to Rustic Sourdough Baguettes

fed sourdough starter (See my Recipe Here.)
warm water
instant yeast (optional)
sugar
salt
all-purpose flour
Brown Rice Flour

Instructions for Making this Recipe

In a large mixing bowl, combine sourdough starter, water, yeast, sugar, salt and 3 cups of flour. Mix with dough hook until well combined. Gradually add remaining flour until mixture forms a ball.

Knead by machine or by hand to form a smooth dough, 3-5 minutes. Place dough in a greased bowl and cover with plastic wrap. Allow the dough to rise until it has doubled. (About 60-90 minutes with yeast; 2-3 hours without.)

If you’ve opted not to use yeast, work the dough at each thirty minute interval to stretch and fold the dough, envelope-style to work the gluten. The dough will most likely be sticky. Use a stainless bench scraper to lift the dough from the work space, as needed. Try not to add additional flour, as this will affect the light airiness of the bread.

Once the dough has doubled, divide into fourths. Pat out into a rectangle and roll to shape each into a 12-15″ baguette. Pinch edges and ends to seal seam. Rub brown rice flour or cornmeal over baguettes to coat and also on your pan. Place loaves on a Baguette Pan or baker, if you have one. If not, a parchment paper baking sheet lined with parchment paper or a silicone baking sheet will also work. Repeat with all four pieces.

Cover and allow to rise until puffy, about 90 minutes to 3 hours, depending on use of yeast and how active your sourdough starter is.

Before baking, make three deep diagonal slashes with a bread lame or sharp knife on each loaf. Spray the baguettes with warm water right before placing in oven.

Bake in a preheated 425 degree oven for 25-30 minutes or until crust is a deep golden brown. Turn oven off, and leave bread in oven for 10 minutes with the door ajar. This will help make the crust extra crispy.

After ten minutes, remove baking tray from oven and cool loaves on a wire rack. Serve warm with butter or olive oil. Makes four loaves.

See more Sourdough Bread Recipes Here. View French or Italian Dinner Recipes Here.

Rustic Sourdough Baguettes

Oh my goodness! This is the best recipe for Sourdough Baguettes--hard and crusty on the outside, chewy on the inside, and just the right taste of tangy sourness.

5 from 1 vote

Print Rate

Course: Breads

Cuisine: France

Keyword: Potluck, Sourdough

Prep Time: 35 minutes

Cook Time: 30 minutes

Rising Time:: 3 hours

Total Time: 4 hours 5 minutes

Servings: loaves

Equipment

Bread Lame

Baguette Pan

Baguette Baker

Long Bread Bags

Ingredients

1 cup "fed" sourdough starter Recipe HERE
1 1/2 cups warm water
1 1/2 teaspoons instant yeast optional
3 teaspoons granulated sugar
2 1/2 teaspoons salt
4-5 cups all-purpose flour
brown rice flour for dusting

Instructions

In a large mixing bowl, combine sourdough starter, water, yeast, sugar, salt and 3 cups of flour. Mix with dough hook until well combined. Gradually add remaining flour until mixture forms a ball. Knead by machine or by hand to form a smooth dough, 3-5 minutes.
Place dough in a greased bowl and cover with plastic wrap. Allow the dough to rise until it has doubled. (About 60-90 minutes with yeast; 2-3 hours without.)
If you've opted not to use yeast, work the dough at each thirty minute interval to stretch and fold the dough, envelope-style to work the gluten. The dough will most likely be sticky. Use a stainless bench scraper to lift the dough from the work space, as needed . *Try not to use additional flour, as this will affect the light airiness of the bread.
Once the dough has doubled, divide the dough into fourths. Pat out into a rectangle and roll to shape each into a 12-15" baguette. Pinch edges and ends to seal seam. Rub brown rice flour over baguettes to coat. Place two loaves on a baking sheet lined with parchment paper or a silicone baking sheet. Repeat with all four pieces.
*You may also opt to use a baguette pan or baker, if you have one.
Cover and allow to rise until puffy, about 90 minutes to 3 hours, depending on use of yeast and how active your sourdough starter is.
Before baking, make three deep diagonal slashes with a bread lame or sharp knife on each loaf. Spray the baguettes with warm water right before placing in oven.
Bake in a preheated 425 degree oven for 25-30 minutes or until crust is a deep golden brown. Turn oven off, and leave bread in oven for 10 minutes with the door ajar. This will help make the crust extra crispy.
After ten minutes, remove baking tray from oven and cool loaves on a wire rack. Makes four loaves.