The EASIEST Sourdough Baguette Recipe on YouTube

This is a great beginner’s recipe for sourdough baguettes - easy shaping method, no autolyse, delicious bread. Get 18 more straightforward sourdough recipes in my ebook, No-Nonsense Sourdough: GrantBakes.com/ebook
Sourdough Baguette Ingredients:
Bread Flour - 225 grams
All-Purpose Flour - 225 grams
Water - 325 grams
Starter - 100 grams
Salt - 10 grams
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Here’s the sourdough ciabatta recipe I mentioned in the video:
This SOURDOUGH CIABATTA recipe requires no special equipment/techniques
• This SOURDOUGH CIABATT...

[@GrantBakes]

Get 18 more straightforward sourdough recipes in my ebook, No-Nonsense Sourdough: GrantBakes.com/ebook

[@doraharrison1642]

I bought this E-Book...it is great, Thank you

[@tinamohankumar6491]

Thank you Grant. This is a great recipe. My baguettes are baking, can't wait to see how they turn out. I follow all your sourdough recipes. You make it easy to handle.

[@modernnailsk]

I made them and OH MY are they so delicious! Thankyou so much for sharing this. No fuss my kind of easy going recipe. I’m such a newbie and it was so nice to finally get something right.

[@br4653]

Can I shape, cover & keep overnight in my baguette pan, then bake in the morning for a longer ferment?

[@TrolithFlint]

Love this! I ended up going with all-purpose flour only and it turned out great! Doubled the recipe and my family still ate them all in one day 😅😅😅

[@jennifervickers4325]

I just made these and they came out great! Thank you so much for sharing this video. I had been making the same whole loaf over and over and really wanted to try something new.

[@Amond]

Absolutely fantastic baguettes, thank you! I will sure try it!🌺

[@HR-tk9db]

Thanks Grant! Looking forward to trying this recipe out.

[@GrantBakes]

Thanks for watching!

[@rhoadsr1]

Excellent video Grant! Thanks so much for sharing. I use your recipe for sourdough bread all the time (much to the delight of friends and family), but I hadn't tried baguettes. I will now. Thanks again!

[@GrantBakes]

Thanks! Give it a try.

[@seapete131]

Can you proof these over night?

[@ruthannetalley4891]

Great informative video. Thank you very much ❤

[@AlexandraAndStuff]

This is an amazing result to achieve at home. Congratulations. I consider myself a quite capable home baker, but I just cannot, for the life of me, make my baguette dough rise properly. It's always a flat bread. Now I have to wait till the frustration from the last attempt dies down, and I will try this one.

[@jeanettefisher1348]

Brilliant recipe, Grant. I did exactly as you said and the first two baguettes turned out perfectly. I have another 2 doing a slow proof in the fridge; I shall cook those tomorrow and compare results.

[@zebrastuhl4515]

Thank you for all the great recipes! Your sourdough recipes are so great because they basically follow the same recipes + processing steps with little adjustments. That takes a lot of mental load of the process after doing it 1-2 times. No one does is that way. Keep going mate! Definitely buying the book

[@GrantBakes]

You've figured out my secret! Haha thanks for recognizing that and for getting the ebook. I appreciate it so much.

[@starryApril14]

I forgot about letting the doughs proof for an hour before baking and they turned out great still! ❤ thanks for this recipe

[@ChristopherAMacleod]

Thanks. Started on your instructions for Baguettes to go with my wife's delicious soup tomorrow!!

[@Essy1963]

Absolutely delicious.

[@thomasdickmann8332]

Nice shaping method!

[@guystuckey6532]

Fantastic recipe. I had to leave my dough in the fridge for about 60 hours. Didn't think they'd be very good, how wrong was I. Love your recipes Ciabatta next

[@mikesampson5620]

Tried this recipe today and have to say it's absolutely great, works perfectly! Next time I'll try it with French T55 flour, it can only be even better. Thanks for sharing all your recipes and making sourdough easy!

[@ihus9950]

Thanks Grant 👍🏻

[@GrantBakes]

Thank you for watching!

[@br4653]

Wish this was in the ebook😊

[@GrantBakes]

The recipe hadn't been written yet :)

[@br4653]

You need to do a 2nd book with all your additional great recipes ☺️

[@GrantBakes]

@@br4653 More fun stuff to come later in the year :) Stay tuned!

[@br4653]

Making these again! This is my favorite recipe! Thank you!

[@doraharrison1642]

thank you looks easy

[@GrantBakes]

Thanks! I agree.

[@alfontana6242]

Grant thanks for your video. I like the idea that you don't need a couche, just parchment paper.

[@GrantBakes]

I agree! It’s a little simpler this way.

[@topfeedcoco]

Nice crumb... That scoring though 😄

[@Chercher4848]

This was my 1st attempt at baguettes & they turned out perfect. Thanks for your easy tutorial & quick rising process compared to my sourdough rounds that I am doing with a 2nd rise in the fridge. I just shared your recipe with a neighbor & I subscribed to your channel. Happy Holidays!

[@susanbeal4322]

Thank you Grant… this is a great recipe! I tried it and loved the subtle sour dough smell and taste, the texture was soft yet chewy, and the crust was crunchy but a little less than the favorite” start to finish” recipe…. Perfect for open face sandwiches … also fun to put four baguettes in a basket on the dining table! Thank you!!

[@davidhawkinson9797]

Worked well for me, but they got really dark after 17 minutes at 500. Can’t wait to try!

[@Sarah-sb6ji]

My dough is bulk fermenting as I type this -- can't wait to see how it turns out!! What does the AP flour do to make this different than your regular medium hydration SD? The proportions are the same 450-325-100-10, except subbing half AP.

[@hj8607]

for a really nice crust add diastatic malt to recipe and go for longer bulk ferment.

[@GrantBakes]

Nice insight!

[@actuallywhatimeant2583]

How much do you add to this specific recipe

[@ter8330]

Excellent video! Question: Do I have to use parchment paper or can the pan get greased and just place the baguettes on that?

[@jimacx]

Quick question: When you removed the dough from the container with the red top, it appeared you could lift it out as one piece. However, in the previous frames it appears to be stuck to the sides.

[@noahdoesrandom]

Not qualified to be here, but since no one has responded he probably gently separated it from the sides before.

[@gg12tone]

i followed the recipe exact. the dough was very sticky during shaping. could it be too much water in the mix?

[@brendamena5829]

Do you absolutely need the baking stone or can I just place them on a cookie sheet?

[@GrantBakes]

When I bake them on a cookie sheet they tend to explode out the sides when they bake. It can be done but I haven't had the best luck. If a cookie sheet is all you have, I would allow them to proof at room temperature for an extra 30 min to 1 hr before baking. They won't have as much oven spring in the oven so hopefully they won't split on the sides.

[@juliadavid3637]

Can I use a hoagie/baguette pan, it has 4 spaces? If so, would I proof right on that pan? Thank you, Grant

[@GrantBakes]

You definitely can. No problem at all.

[@juliadavid3637]

@GrantBakes thank you, I appreciate how you answer my questions. Have a great evening. Oh, my 2 SD boules did a great bulk fermentation today.

[@kaylacee11]

My dough was very sticky so I added flour on top. Hope they turn out of (they’re proofing).

[@M4SSDEBATER]

Would slap and folds work for baguettes too?

[@GrantBakes]

Yes, absolutely. Any type of gluten development would work.

[@gg12tone]

Your SD recipe has 300g water. baguettes has 325g. is that correct?

[@user-zn5fq1th4x]

❤❤❤❤

[@kerncountyrd5263]

Grant, you mention the Chipata link. It's not there.

[@GrantBakes]

Here it is! Thanks. This SOURDOUGH CIABATTA recipe requires no special equipment/techniques kzbin.info/www/bejne/m6OqXo2KbJh_mKM

[@kerncountyrd5263]

@@GrantBakes Thanks Grant! Tried your Baguette recipe/process yesterday. I will definitely be doing this again! Even the wife bellied up to about half a loaf, and she's not a sourdough fan. She gave it 8 out of 10. Great Flavor, especially with Butter while it's still warm!

[@debcambria665]

This dough was so sticky ugh

[@juliadavid3637]

I made these Baguettes today and yes, so sticky. Thankfully they turned out great, though I still have to check the crumb. Next bake I will use less water.

[@loki_tha_god]

Just wet your hands, the dough will not stick and will become less sticky as you continue with stretch and folds.

[@actuallywhatimeant2583]

I wish this comment wasn’t showing up as top comment bc it probably keeps people from giving it a try. It is the best recipe I’ve found after trying years

[@mageyes6385]

Mine too soooo sticky I don't know if it's because I made a mistake with the water

[@lilyskw]

i don't have a baking stone, you think i can just use a tray ?

[@moniquewendt5266]

I am wondering the same thing.

[@kaylacee11]

I tried a tray they don’t look the same. My dough was also too sticky though, unworkable.

[@hikerJohn]

Dont say it wont make much difference if we use only one type of flour . . . tell us what the difference actually is. If there was NO difference then why would you use half and half of each type and not 100% bread flour? Seems strange.

[@LilyRyab]

I used only unbleached all purpose flour and the dough was much more sticky than his.

[@LilyRyab]

But it turned out sooo delicious still

[@chrisgulbranson5867]

​@@LilyRyabAt 75% total hydration it's gonna be sticky no matter what flour you use.

[@chrisgulbranson5867]

I've used both alot and it's hard to tell the difference. Bread flour is stronger, but that's not something you taste. Some say ap will give you softer bread. So that's why sometimes I'll use both. But to be honest, in a taste test most of us couldn't tell the difference. I think BF has about 1% more protein, which is said to make a big difference with the amount of gluten, making it stronger. When making regular non enriched sandwich bread with active dry yeast I used to think all purpose made softer bread. But i recently used bf and it seemed just as soft.

[@hikerJohn]

@@chrisgulbranson5867 I'm now using a high protein pizza dough flour from Costco Business at 28.00 per 50# bag. It does not say pizza on it but the store manager said that it's the local pizza places that buy almost all of it. It's the most expensive flour they have They also sell 16.00 per 50# bag all purpose flour and two others priced in between.

[@glenntaylor1506]

STICKY! 100% bread flour?

[@GrantBakes]

Is that a question about the bread flour?

[@zikrikamarulzaman3435]

I'm sorry. But your thumbnail says no autolyse. You then proceed to mix your dough ans then leave it to rest for 30 minutes before stretch and folds. That resting period is literally autolyse

[@GrantBakes]

Autolyse is mixing flour and water only and letting it rest, then adding salt and starter to the mix later. I prefer to mix everything at once. I definitely use rest periods but I don’t like to use the traditional flour and water autolyse.

[@zikrikamarulzaman3435]

@@GrantBakes I'm sorry, but I'm pretty sure it's still an autolyse even with salt and yeast/starter. Yes "traditionally" its just water and flour, but in the bread community it's just that process of letting your dough fully hydrate and get a head start on gluten development without kneading. That's why almost all no knead recipes call for an autolyse - with or without salt and yeast/starter.

[@actuallywhatimeant2583]

Well it works and is still super easy and I like not having to go back and add salt later

[@caitlinjean176]

Horrible recipe. Everyone don’t waste your time. The dough was soooo sticky. Cooked it on parchment that baked into my bread…. What a waste.

[@GrantBakes]

Hmm. Sorry you had a different experience, Caitlin.

[@br4653]

I’ve made this recipe several times with success. Flour your hands or add a little flour to the dough. Worked for me!

[@kaylacee11]

STRAIGHT FACTS!

[@rymbou768]

This is probably due to the flour you used. Some flour don't absorb as much water and you're left with a sticky dough. Being in Europe, I tend to use more flour when following an american recipe because the flour isn't as strong here.