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–+ servings
Two loaves of 5 ingredient sourdough baguettes wrapped in linens and parchment paper on a wooden serving board.

5 Ingredient Sourdough Baguettes

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 breadmaking. These 5 Ingredient Sourdough Baguettes are perfect for hot dog buns, dipping bread or a charcuterie-ready crostini. 
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
bulk ferment & rise 6 hours
Total Time 6 hours 35 minutes
Course Appetizer, bread, sandwich, Side Dish
Cuisine French
Servings 8
Calories 222 kcal

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
 

  1. Add the warmed water to a large mixing bowl. Pour the active sourdough starter into the bowl and stir it into the water.
  2. Add the flour, sugar, and salt to the sourdough starter and water. Mix until it forms a rough dough.
  3. 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. 
  4. 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.
  5. 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. 
  6. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Calories: 222kcalCarbohydrates: 47gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.05gSodium: 537mgPotassium: 56mgFiber: 2gSugar: 1gCalcium: 10mgIron: 2mg
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