There's something utterly magical about the aroma of freshly baked bread wafting through the kitchen, wouldn't you agree? And when it comes to artisan bread, sourdough baguettes are the crown jewel. Crispy on the outside, pillowy-soft on the inside, these slender loaves are a true testament to the artistry of bread making. These 5 Ingredient Sourdough Baguettes are perfect for hot dog buns, dipping bread or a charcuterie-ready crostini.
Whether you're brand new to sourdough or a seasoned pro looking to up your game, this recipe will build your confidence and, most importantly, be fun to bake! And trust me, the satisfaction of biting into a warm, crusty baguette that you baked from scratch is a feeling like no other.
To make this recipe easier for you to follow, I've broken it down into bite-sized pieces and included a helpful jump-to table of contents (below) and a jump-to recipe button (located at the top of this post). Take what you need, and please don't feel bad about skipping the rest. I hope this helps!
Jump to:
- New to sourdough? Start here!
- 5 Ingredient Sourdough Baguettes
- How to Make Sourdough Baguettes
- Variations to customize this baguette recipe
- Helpful tools for making sourdough baguettes
- The best way to store sourdough baguettes
- Top tip for baking baguettes
- FAQ about sourdough baguettes
- Recipe
- VARIATIONS TO SWITCH UP THIS RECIPE
- STORAGE
- TOP TIP
- Baguette recipes without bread machine
- More simple sourdough recipes
- Comments
New to sourdough? Start here!
Sourdough baguettes are really the most multi-purpose bread recipe. They can be shaped into large and long loaves, small sandwich sizes, or even mini dippers for a party tray.
If you are brand new to sourdough and need to first make a sourdough starter before proceeding, I've written you a step-by-step guide. Go read How to Make a Sourdough Starter and then come back when you're ready!
5 Ingredient Sourdough Baguettes
- Water | Slightly warm water is best for this recipe. You'll want it to be about 105F. As with all sourdough recipes, avoid chlorinated or fluoridated water. It will inhibit the yeasts from activating.
- Active Sourdough Starter | Your starter should be bubbly and at peak activity. An active starter will float when a small spoonful is dropped in a glass of water.
- All-Purpose Flour | This recipe works well with traditional organic white flours, as well as all-purpose einkorn and all-purpose kamut. I have not yet perfected this recipe using freshly milled flour, but will add a note when I do!
- Sugar | I know it's tempting to skip the sugar, but please don't. It's a tiny amount, and helps to feed the yeasts in the sourdough starter to give it a quick jumpstart.
- Salt | When I'm making sourdough, my favorite salt to use is Redmond's Real Salt. Other salts that work well are Celtic salt, French gray salt, Himalayan salt or sea salt.
See recipe card for quantities.
How to Make Sourdough Baguettes
Add the warmed water to a large mixing bowl. Pour the active sourdough starter into the bowl and stir it into the water.
Add the flour, sugar, and salt to the sourdough starter and water. Mix until it forms a rough dough.
Turn the dough onto a floured surface and knead it until the dough is smooth and elastic, usually a few minutes. If the dough feels really sticky, add a small amount of flour.
Bulk ferment the dough in a square sided container or in the same mixing bowl it was made in. Cover and let bulk ferment for 4-6 hours.
Cut the dough into two pieces for larger baguettes, or divide it into fourths for smaller baguettes. Shape the baguettes by flattening the dough (each section) and folding the sides to the center to make a rectangle. Flip it over and use your hands to roll the dough into a baguette shape, starting at the center and working towards the ends. Spray the baguette pans and place the loaves inside to rise until they double in size.
Preheat the oven to 450°F. While the oven preheats, chill the baguettes in the refrigerator. Use a bread lame to score the loaves from one end to the other. Bake for 20-25 minutes. Once the baguettes have reached an internal temperature of 200°F and are lightly browned, remove from the oven and place on a cooling rack. Brush with butter for a softer crust and let cool before serving.
Hint: When shaping the baguettes, my family has found that one recipe can be made into 6 smaller loaves for sandwiches.
Variations to customize this baguette recipe
When it comes to sourdough baguettes, there's always room for a little creativity! Here are some optional add-ins you can consider to elevate the flavors and textures of your sourdough baguette recipe:
- Herbs: Add a burst of freshness and fragrance by incorporating chopped fresh herbs like rosemary, thyme, or basil into the dough. One of my favorite ways to use a baguette loaf is by slicing it into thing pieces and making a Mozzarella, Tomato & Basil Crostini.
- Cheese: Who can resist the allure of a cheesy baguette? Fold in grated or crumbled cheese, such as Parmesan, cheddar, or Gruyère, to infuse your loaves with irresistible savory goodness.
- Seeds: For a delightful crunch and added nutritional value, sprinkle a handful of seeds onto the dough before shaping your baguettes. Popular choices include sesame seeds, poppy seeds, sunflower seeds, or flaxseeds. Try a tablespoon of Everything But the Bagel seasoning! Just make sure to sprinkle a few on top before baking.
- Dried Fruits and Nuts: If you crave a touch of sweetness and texture contrast, consider incorporating dried fruits and nuts into the dough. Chopped dried cranberries, apricots, or raisins, along with walnuts, almonds, or pecans, can add a delightful surprise in every bite.
- Spices: Experiment with aromatic spices like cinnamon, nutmeg, or cardamom to give your sourdough baguettes a warm and comforting flavor profile. These spices work particularly well when paired with sweet add-ins like dried fruits or chocolate chips. My family loves it when I add few teaspoons of za-aatar to the baguette dough. This is a middle eastern spice blend that pairs well with hummus, Tabouli Salad, or greek marinated garden fresh cucumbers and cherry tomatoes.
Remember, the add-ins should be complementary to the overall flavor profile of the baguettes. Start with small quantities to ensure they don't overpower the subtle tanginess of the sourdough. Feel free to explore different combinations and let your taste buds guide you on a flavor adventure!
Helpful tools for making sourdough baguettes
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While you don't need a fancy arsenal of gadgets for making gorgeous sourdough, a few key tools can make the process easier. First up, a good quality digital kitchen scale will be your best friend when it comes to precise measurements. It ensures consistency and accuracy in your dough, resulting in consistent results.
A dough scraper is another essential tool that comes in handy for shaping and handling the sticky dough. I also love my Dutch Whisk for stirring together the dough. It's like a magic wand that helps you achieve smooth, beautifully textured baguettes.
And let's not forget about a reliable baking stone or dutch oven, which helps create that coveted crispy crust by evenly distributing heat. For this recipe I am using a large dutch oven, but I also have a baguette pan that does a nice job. My only complaint with the baguette pan is that it doesn't steam the sourdough crust because it isn't cast iron and doesn't have a lid.
Lastly, a spray bottle or a plant mister is a humble yet effective tool for adding steam to the oven, giving your baguettes that gorgeous shine and crackly crust.
The best way to store sourdough baguettes
The best way to store bread in the kitchen is in a bread box or air tight container in a dark place. If you're curious to learn more about why the refrigerator is a bad place for storing sourdough or how the other options stood up to the challenge, read my post Where to Store Bread.
Top tip for baking baguettes
My top tip for baking sourdough baguettes is to create steam in the oven during the initial stages of baking. Steam helps to create that coveted crispy crust that baguettes are known for. To achieve this, preheat your oven with a baking stone or baking steel inside. Once the oven is hot, carefully place your shaped baguettes onto the preheated surface.
Before closing the oven door, quickly add a cup of hot water to a preheated oven-safe dish or tray at the bottom of the oven. The water will create a burst of steam, mimicking the professional bread ovens used in bakeries. The steam helps to keep the surface of the baguettes moist, allowing for optimal crust development.
Remember to exercise caution and protect yourself from the steam when adding water to the hot dish! Two words: steam burns!
FAQ about sourdough baguettes
Proper proofing is crucial for achieving the desired texture and flavor in your baguettes. One way to assess proofing is the "poke test." Gently press your finger into the surface of the dough—if it springs back slowly and leaves a slight indentation, it's ready. If it springs back quickly, it may need more time to proof. Additionally, observing a slight increase in volume and a visibly relaxed, puffy dough are good indicators of proper proofing.
To encourage an open and airy crumb, focus on two key factors: hydration and gluten development. Ensure your dough is adequately hydrated, which helps create steam during baking and contributes to a lighter crumb. Additionally, employ proper folding and gentle handling techniques during bulk fermentation and shaping to develop a strong gluten network, allowing the dough to trap and hold gas produced by the sourdough starter.
While traditional sourdough baguettes rely on a sourdough starter for their distinct flavor and texture, you can still create baguettes using commercial yeast. Substitute the sourdough starter with an appropriate amount of active dry yeast or instant yeast, following the instructions provided for yeast-based baguette recipes. Keep in mind that the flavor profile will differ from traditional sourdough baguettes.
To store your sourdough baguettes, allow them to cool completely, then wrap them tightly in a clean kitchen towel or place them in a paper bag. Avoid storing them in plastic bags, as this can lead to a soggy crust. Ideally, consume the baguettes within 1-2 days for the best texture and flavor.
If you have leftovers, you can refresh the baguettes by sprinkling them lightly with water and reheating them in a preheated oven at 350°F (175°C) for about 5-10 minutes until the crust is crispy again.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
5 Ingredient Sourdough Baguettes
Equipment
- Mixing bowl
- dutch oven or baguette pan
Ingredients
- 240 grams sourdough starter active
- 420 grams all-purpose flour
- 360 grams water 100℉
- 11 grams salt
- 2 teaspoons sugar
Instructions
- Add the warmed water to a large mixing bowl. Pour the active sourdough starter into the bowl and stir it into the water.
- Add the flour, sugar, and salt to the sourdough starter and water. Mix until it forms a rough dough.
- Turn the dough onto a floured surface and knead it until the dough is smooth and elastic, usually a few minutes. If the dough feels really sticky, add a small amount of flour.
- Bulk ferment the dough in a square sided container that has been greased with olive oil or in the same mixing bowl it was made in. Cover and let bulk ferment for 4-6 hours.
- Cut the dough into two pieces for larger baguettes, or divide it into fourths for smaller baguettes. Shape the baguettes by flattening the dough (each section) and folding the sides to the center to make a rectangle. Flip it over and use your hands to roll the dough into a baguette shape, starting at the center and working towards the ends. Spray the baguette pans and place the loaves inside to rise until they double in size.
- Preheat the oven to 450°F. While the oven preheats, chill the baguettes in the refrigerator. Use a bread lame to score the loaves from one end to the other. Bake for 20-25 minutes. Once the baguettes have reached an internal temperature of 200°F and are lightly browned, remove from the oven and place on a cooling rack. Brush with butter for a softer crust and let cool before serving.
Video
Notes
VARIATIONS TO SWITCH UP THIS RECIPE
When it comes to sourdough baguettes, there's always room for a little creativity! Here are some optional add-ins you can consider to elevate the flavors and textures of your sourdough baguette recipe:- Herbs: Add a burst of freshness and fragrance by incorporating chopped fresh herbs like rosemary, thyme, or basil into the dough. One of my favorite ways to use a baguette loaf is by slicing it into thing pieces and making a Mozzarella, Tomato & Basil Crostini.
- Cheese: Who can resist the allure of a cheesy baguette? Fold in grated or crumbled cheese, such as Parmesan, cheddar, or Gruyère, to infuse your loaves with irresistible savory goodness.
- Seeds: For a delightful crunch and added nutritional value, sprinkle a handful of seeds onto the dough before shaping your baguettes. Popular choices include sesame seeds, poppy seeds, sunflower seeds, or flaxseeds. Try a tablespoon of Everything But the Bagel seasoning! Just make sure to sprinkle a few on top before baking.
- Dried Fruits and Nuts: If you crave a touch of sweetness and texture contrast, consider incorporating dried fruits and nuts into the dough. Chopped dried cranberries, apricots, or raisins, along with walnuts, almonds, or pecans, can add a delightful surprise in every bite.
- Spices: Experiment with aromatic spices like cinnamon, nutmeg, or cardamom to give your sourdough baguettes a warm and comforting flavor profile. These spices work particularly well when paired with sweet add-ins like dried fruits or chocolate chips. My family loves it when I add few teaspoons of za-aatar to the baguette dough. This is a middle eastern spice blend that pairs well with hummus, Tabouli Salad, or greek marinated garden fresh cucumbers and cherry tomatoes.
STORAGE
The best way to store bread in the kitchen is in a bread box or air tight container in a dark place. If you're curious to learn more about why the refrigerator is a bad place for storing sourdough or how the other options stood up to the challenge, read my post Where to Store Bread. These baguettes are best served the day of baking but can be stored in an airtight container at room temperature for up to three days.TOP TIP
My top tip for baking sourdough baguettes is to create steam in the oven during the initial stages of baking. Steam helps to create that coveted crispy crust that baguettes are known for. To achieve this, preheat your oven with a baking stone or baking steel inside. Once the oven is hot, carefully place your shaped baguettes onto the preheated surface. Before closing the oven door, quickly add a cup of hot water to a preheated oven-safe dish or tray at the bottom of the oven. The water will create a burst of steam, mimicking the professional bread ovens used in bakeries. The steam helps to keep the surface of the baguettes moist, allowing for optimal crust development. Remember to exercise caution and protect yourself from the steam when adding water to the hot dish! Two words: steam burns!Nutrition
Baguette recipes without bread machine
I hope you've read this recipe and felt encouraged to try finding new and exciting baguette recipes without bread machine to try! This is a simple 5-ingredient recipe that requires very little hands on time and can be accomplished by a baker of any skill level, from beginner to experienced. For more sourdough recipes that don't require a bread machine, check out the list below!
More simple sourdough recipes
Looking for other recipes like this? Try these:
Abby Walker
You know those baguettes from Panera? The three inch piece they give you that come with the soup? Yeah, those. These are like those but better because you get the whole loaf! They’re great as a crostini for bruschetta or dipped in the soup of your choice. Or just as a nice piece of fresh bread. You won’t be disappointed in how they turn out!
Meg
Hi Abby! Yessss..... they are just like those Panera baguettes! Glad you loved them! Thanks for taking the time to leave a rating and review! Hope you have a wonderful weekend!