Feed Your Sourdough Starter: Begin by ensuring that your sourdough starter is active and bubbly. This process typically takes 4-12 hours before starting the bread. Feeding it with flour and water will awaken the natural yeast.
Hydrate the Flour: In a large bowl, combine the warm water, all-purpose flour, the bubbly sourdough starter, and salt. Feel free to use a dough whisk, stand mixer, or clean hands.
Mix and Rest: With wet hands, gently mix the shaggy dough for about 5 minutes until it comes together. Cover the bowl with plastic wrap or a damp towel and let the dough rest for 30 minutes.
Stretch and Fold: Perform a series of stretches and folds: Wet your hands to prevent sticking, then grab one edge of the dough, stretch it upwards, and fold it over. Rotate the bowl a quarter turn and repeat. Do this every every 30 minutes for 3 rounds. This process strengthens the dough structure.
Bulk Ferment: Cover the baguette dough with a wet towel or plastic wrap and let it bulk-ferment until it doubles in size. The duration will vary based on factors like room temperature and the activity of your starter. For me, this step took 5 hours. Look for small bubbles on the sides of your proofed dough to confirm readiness.
Shape Your Dough: Divide the dough into four equal parts using a sharp knife or bench scraper. Pre-shape each piece by forming them into a ball. Allow them to rest on the counter for about 20 minutes. Shape each piece into a baguette by gently stretching the dough into a rectangle. Fold the sides into the middle, creating a seam. Roll it over so it's seam-side down and stretch it to elongate the shape.
Refrigerate Overnight: Place the shaped baguettes seam-side down on a baking sheet lined with parchment paper or a baker’s couche, baguette pan, or mold. Cover them with plastic wrap or a kitchen towel, or place them inside a large plastic bag. Refrigerate overnight or for up to 36 hours. This slow fermentation will enhance their flavor.
Prep Your Oven and Baguettes (the next morning): On the next day, preheat your oven to 500 degrees for about an hour and also boil about 2 cups of water.
Score the baguettes: Using a razor blade or sharp knife, score the top of each baguette with 3 or 4 deep cuts at a 45-degree angle.
Bake: Fill a baking dish or Dutch oven with boiling water and place it on the bottom rack of the oven. This creates steam, essential for a crispy crust. Next, spritz the baguettes with water for browning and a crunchy crust. Place them in the oven and carefully reduce the heat to 450 degrees. Bake for 35 minutes and rotate the baguettes about 20 minutes into the baking process for even browning.
Enjoy! Allow each golden brown French baguette to cool slightly before slicing. Enjoy your homemade sourdough baguettes with their delightful crispy crust and chewy interior.
Notes
Bread is best when eaten the same day, but can be stored loosely covered or placed in a paper bag for up to 3 or 4 days.