Tutorial on how to make the most fool-proof, delicious and easy Sourdough Baguette recipe

To make this delicious sourdough baguette you will need some basic ingredients:
Poolish
200g all-purpose flour
200g water
4g active dry yeast
Leaven
1-2 tbs mature starter
The link to make your own starter: • The magic of making, s...
200g all-purpose flour
200g water
Baguettes
500g room temp water
350g bread flour (if you can't find bread flour just use all-purpose flour)
650g all-purpose flour
24g salt
Check out my fool-proof sourdough bread tutorial: • The most fool-proof, d...
Challenger Bread Pan: challengerbreadware.com/?ref=...
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[@delfine7163]

My new favourite you tube baker! You are so clear and calm in giving instructions! Excellent.❤️

[@luisgiraldo6305]

Muy Buenas Baguettes Fiona ! , me encantó tu video, tantos detalles en el proceso, de comienzo a fin, que no había visto en otros videos o panaderos con la instrucciones, de como hacer Pan. . . Excelente!

[@norahozof2961]

Just made these AMAZING Baguettes, and they turned out delicious 👍

[@thepracticalsuburbanfarmer2537]

Beautiful Fiona!!!! What cast iron pan do you use? It’s just gorgeous!

[@judywardd]

Hi, Fiona....looks wonderful, and you explain things so well! Would you happen to have a favorite whole grain sourdough recipe? Thanks! :)

[@alexischavez3238]

Lovely recipe only I bake for me and by boyfriend only so I will need to half the recipe so that I don't waste, thank you so much for this!

[@lilifoster6246]

Hi Fiona! I’m going to attempt this recipe finally! THANK YOU!!! MISS YOU!

[@CookingWithFiona]

Hi Lili, that’s great! you got this, it’s super easy and delicious. Your sourdough breads are looking amazing ❤️

[@lilifoster6246]

Hi Fiona! Hope all’s well! I got a challenger for Christmas :) am planning to start my second attempt but have a couple questions: how much water do you add after you combine the two parts? Do I need put the challenger on the pizza stone when baking the baguettes? Love to your family and thank you for all your amazing cooking videos!! Lots of love, Lili

[@CookingWithFiona]

hi lili, how exciting, I love my bread challenger and bake all my breads in it. you use 500g of water but if you feel you dough is very dry go ahead and add another 50g of water. and you don't need the challenger to be on the pizza stone mine is always sitting in the oven that is why you see it in the video, my apologies. happy holidays and you got this lili.

[@serenaisa]

Hi Fiona, thank you so much for all these video’s, I love them! Can you please tell me if I’ll be able to freeze the dough at some point?

[@CookingWithFiona]

Thank you. I have not put this dough in the freezer before but I have put pizza dough in the freezer and it’s just fine so I don’t see why not. I would put it in the freezer when it’s fully proofed. Let me know how it goes

[@estelanunezchannel]

🤩

[@gmalittlebaler1206]

I made my starter using your instructions. I made your sourdough bread recipe. Now trying the baguettes. I’m have trouble with my dough forming a crust on top before baking during the raising process. We live in a dry climate. Instead of a kitchen towel while the bread dough was in the fridge I covered with plastic wrap. It helped and let the dough raise instead of forming the crust on top. Any suggestions?

[@raschoeps]

I love your videos. Please I didnt undertand the total quantity of ingredients of recipe. How much sourgough/levain can I use ? Thank you so much

[@CookingWithFiona]

Everything is written down in the description below the video

[@debbiejones7519]

Your finished baguettes look great, and living in France I see a lot of baguettes! Just a quick query - you develop your leaven overnight by basically giving your starter a feed, which is normal, but you say the poolish is ready in a few hours? Here in France we would make the poolish and leave out overnight to develop, in much the same way as the starter after a feed. Following your recipe, but making this change, do you think it will work? Thank you

[@Rob_430]

@Debbie, I get what you’re saying. The preferments are ready at different times. When I make baguettes, I just add a pinch of instant yeast to the dough made with a SD starter, a hybrid. I also make a lower hydration dough to shape better.

[@clarejarman3330]

Hi Fiona - I can't wait to try this recipe, but you did not state how much water to add to the levain/poolish mixture

[@CookingWithFiona]

It’s in the description. You add 200g water with 200g flour. You are going to love this bread

[@clarejarman3330]

@@CookingWithFiona Thank you so much. Your sourdough bread recipe is so good. You explain each step so clearly - it is greatly appreciated.

[@sharonmustos6352]

Following along with this recipe and I think the previous reply meant that the video does not specify the amount of water added in the final dough, which I see from the written recipe is 500g. Trust this will work to half the recipe. Looking forward to trying this.

[@CookingWithFiona]

Yes you add 500g water to make the baguette dough. It is in the description.