Sourdough Baguettes (Full Recipe Video)

[@bkim7000]

I've tried a few recipes and non of them turned out as great as these thank you!!

[@TheSourdoughBaker]

I'm so glad!

[@HabitualHobbies]

I will for sure be making these this week! 🤤

[@angelacajot-ricci8251]

Thank you so much for sharing !! I am waiting for my SD starter to be ready (it doubled in size overnight, but failed the float test 🤔...) and I will make these baguettes !! ❤❤ ❤❤❤

[@TheSourdoughBaker]

Excited for you!! ♥️ Let me know how they turn out or if you need help along the way 💕

[@angelacajot-ricci8251]

@@TheSourdoughBaker thank you for your quick reply !

[@rolandluth2098]

they look perfect for sandwiches

[@TheSourdoughBaker]

Yes! I did an open-faced toasted ham sandwich on one of these and it was 10:10

[@HabitualHobbies]

I am making these today for the 2nd time. My first attempt wasn't great. I think I proofed them too long on the counter before baking. The ones currently in the oven look much better than the first go round. I think maybe my oven bakes hotter than it says? The first ones also got preeeety crunchy. It's a learning curve, haha

[@TheSourdoughBaker]

@@HabitualHobbies I hope it goes well! My oven is a gas oven, so it gets hot, but I struggle with steam and expansion. I personally think hot and fast with plenty of steam is the best way to go - and produces the best crumb. Fermenting these is just the same as sourdough bread, and times will vary based on environment. I hope you find the perfect balance today and get to enjoy great baguettes!

[@HabitualHobbies]

@TheSourdoughBaker thanks so much! The ones currently in the oven are looking really good! I have tried i thiiinnkkk 7? Of your recipes, and all of them turn out amazing. This is the only one I've struggled with so far. Thanks for sharing and always being so quick and helpful to respond in the comments! 😀

[@socorah2]

They look amazing! What kind of bread flour do you use?

[@TheSourdoughBaker]

Thank you! I use King Arthur Bread Flour for most of my recipes calling for bread flour

[@gulsayaakbopeyeva7133]

I’ve mdr as per your recipe and the dough was sticky and couldn’t hold the shape

[@TheSourdoughBaker]

@@gulsayaakbopeyeva7133 Usually this points to a strength error, meaning the four folds we did for strength was not enough for your dough. It likely has to do with a difference in flour, what flour are you using?

[@gulsayaakbopeyeva7133]

@@TheSourdoughBaker high protein 12%. I am still in pre shape stage. Making it now

[@TheSourdoughBaker]

@@gulsayaakbopeyeva7133 That is comparable to what I use. Tell me about temperature it bulk fermented at?

[@gulsayaakbopeyeva7133]

@@TheSourdoughBaker it was between 24-28 degrees

[@TheSourdoughBaker]

@@gulsayaakbopeyeva7133 This is significantly warmer than my bulk ferment (70 F, 21 C), but should actually help strengthen your loaves even better. Those were my two quick guesses, so I'm not sure what would be causing this without seeing your dough during the process