Rustic Sourdough Baguettes
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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.
(Post modified with new photos on 2/17/23.)
I have many favorite sourdough bread recipes, and this is among my top three. If you want to impress your guests by serving something special, try making this bread. It is so delicious and really adds to the appeal of your dinner. I like to serve this bread in baskets or on long trays with pats of butter. Then I instruct our guests to simply break off pieces with their hands for serving.
While this bread is best served the day it’s made, you may use leftovers to make bruschetta, Sourdough Croutons, or even Breakfast Strata.
Another option is to freeze the bread by wrapping it tightly in aluminum foil and then in a gallon freezer bag. Then when you want to use it, simply bring it to room temperature, then remove from the plastic bag and place the bread in aluminum foil in a preheated 325 degree oven until warmed through.
View Similar Bread Recipes
Ingredients for Rustic Sourdough Baguettes
(See the full recipe at the bottom of this post.)
- fed sourdough starter (See my Recipe Here.)
- warm water
- instant yeast (optional)
- granulated sugar
- salt
- all-purpose flour
- Brown Rice Flour
Instructions for Making this Recipe
Gather the ingredients so that you have everything close at hand on the counter or table.
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 the remaining three 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.
This recipe makes four loaves and will serve approximately 10-12 people.
See more Sourdough Bread Recipes Here. View French or Italian Dinner Recipes Here.
Rustic Sourdough Baguettes
Equipment
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 teaspoons kosher salt
- 4-5 cups all-purpose flour
- 3 tablespoons brown rice flour for dusting
Instructions
- Gather the ingredients so that you have everything on the counter or table.
- In a large mixing bowl, combine the active sourdough starter, water, instant yeast, granulated sugar, kosher salt and 3 cups of all-purpose flour.
- Mix with a 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.)
- 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.
Notes
Nutrition
The baguettes look perfect , interesting that brown rice flour is also added .Great share!