The Ultimate Sourdough Baguette Recipe Crisp Crust Open Crumb

Instructions:

1. Autolyse: Combine flour and water only. Mix until just incorporated (shaggy mass). Cover and rest for 30–60 minutes.
2. Mix In: Add the active starter and salt to the autolysed mixture. Mix thoroughly by hand until well combined (about 5 minutes).
3. Bulk Proof & Folds: Place dough in an oiled container. Perform 4 sets of stretch-and-folds every 30 minutes during the first 2 hours. Allow dough to complete bulk fermentation at room temperature until increased in volume by about 50% and feeling airy.
4. Divide: Gently turn dough onto a lightly floured surface. Divide into 3 equal portions (approx. 275g each).
5. Pre-Shape: Gently form each piece into a loose log or oval. Cover and bench rest for 20–30 minutes (this allows the gluten to relax).
6. Final Shape: Working with one piece, gently flatten into a rectangle. Fold the top edge down to the centre, seal. Fold the bottom edge up over that, sealing the seam tightly. Roll gently to form a long, even cylinder (the baguette shape).
7. Proof: Place shaped baguettes seam-side up onto a generously floured couche or towel, ensuring folds separate them. Cover loosely. Final proof until puffy (use the poke test).
8. Preheat Oven: 45 minutes before baking, place baking stone/steel inside and preheat oven to 475°F (245°C).
9. Transfer & Score: Gently flip baguettes onto a peel or flat baking sheet lined with parchment paper. Using a sharp blade held at a shallow angle (about 30 degrees), make 3–5 overlapping, decisive diagonal scores down the length of the loaf.
10. Steam Injection: Quickly transfer loaves to the hot stone. Immediately add steam (pour 1 cup of hot water into a preheated metal pan on the bottom rack, or spray oven walls). Bake for 10 minutes with steam.
11. Bake: Remove steam source, reduce heat to 450°F (230°C), and continue baking for another 15–20 minutes until deep golden brown.
12. Cool: Cool completely on a wire rack before slicing—the crust needs to set!