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Sourdough Baguettes

Prep Time:20 Minutes
Cook Time:25 Minutes

Nutritional Information

Sourdough baguettes are a great addition to your repertoire.


  • 1 1/4 cups lukewarm water
  • 2 cups sourdough starter, about the consistency of thick pancake batter; fed, or unfed
  • 4 1/2 cups All-Purpose Flour
  • 2 1/2 teaspoons salt
  • 2 teaspoons sugar
  • 1 tablespoon instant yeast


  • 1. Stir everything together to make a rough dough. Then start to knead (using a stand mixer, or your hands), adding only enough additional flour as necessary; a slack (sticky) dough makes a light loaf.
  • 2. The dough will probably stick to the sides of the bowl (or your work surface) at first; scrape it off the sides, and continue kneading for about 7 minutes in a stand mixer; or 8 to 10 minutes by hand. Turn the dough into an oiled bowl, cover the bowl Turn the dough into an oiled bowl, cover the bowl, and let the dough rise until doubled in bulk, about 90 minutes.Gently deflate the dough, and divide it into six pieces (for thin baguettes) or three pieces (for thicker Italian loaves).
  • 3. Shape each piece into a 16″ long loaf (or 15″ loaf, if you’re using baguette pans). Here’s how: Working with one piece of dough at a time, shape it into a rough log. Fold it lengthwise, and use the heel of your hand to press the edges together. Fold it lengthwise again, and again press the edges together; you’ll notice that during this folding process, the dough has naturally lengthened.
  • 4. Turn the log over so the seam side is down, and gently roll it into a 15″ to 16″ log. Place the logs onto two greased or parchment-lined baking sheets; or into two lightly greased baguette pans. Cover them gently with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, or until they’re nice and puffy.
  • 5. Towards the end of the rising time, preheat your Egg to 450°F with platesetter for indirect heat.
  • 6. If desired, gently brush the loaves with egg yolk glaze – 1 egg yolk mixed with 1 tablespoon cold water. Sprinkle them generously with Pizza Seasoning, Artisan Bread Topping, or the toppings of your choice. If you’re not brushing the loaves with egg yolk, spray them with olive oil spray; this will help them brown.
  • 7. For a classic look, make three diagonal slashes in each loaf, cutting about 1/4″ deep. For taller, rounder baguettes, don’t slash.
  • 8. Bake the baguettes for about 25 minutes, or until they’re a rich golden brown.
  • 9. Remove the loaves from the oven. Turn off the oven, crack it open a few inches, and return the loaves to the cooling oven, without their pans. Letting the loaves cool right in the turned-off oven helps preserve their crunchy crust. Remove the loaves from the oven when they’re cool.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828