Here is the easiest way to make baguettes so far. No knead sourdough baguettes are usually ready in 5-6 hours. If you start making them in the morning, you’ll have your baguettes ready for dinner.
I always feed starter with 90% all purpose flour and 10% rye. Which makes it nice and strong.
Please note, summertime ratio for overnight feeding is higher (1:10:10) compared to wintertime( 1:7:7), because of the temperature difference. Depending on the strength of the starter, you can change the ratio.
Learn how to make starter from scratch here.
- 50g sourdough starter (16.6%)
- 270g bread flour (90%)
- 30g whole grain whole wheat flour (10%)
- 219g water total (73%)
- 6g salt (2%)
- 0.5g dry yeast
Starter preparation steps
- 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let sit at room temp 70-75F till next morning until it reaches the peak (10-12 hours), it should at least double (starter isn’t strong enough), or triple in size(strong starter).
Baguette dough preparation steps
- 8 am mix water with yeast and sourdough starter until dissolved add flour, using spoon, mix all together, until no dry flour remained, cover, let rest 30 min for autolyse (during the autolyse stage the flour absorbs the water, becoming fully hydrated. This will activate gluten development).
- 8.30 am add salt. Lightly mix using your hands, until salt incorporated well. Round the dough and let rest covered at 74-76F/23-24C for 30 min.
- 9 am perform 1st coil fold. Round the dough, cover and let rest for 1 hour.
- 10 am 2nd coil fold. Round the dough, cover and let rest for 1 hour.
- 11 am 3rdcoil fold. Round the dough, cover and let rest for 1 hour.
Baguette preshaping steps
- 12 pm dough has to feel lighter, with signs of fermentation(bubbles on the surface), but not too puffy.
- Turn container on slightly floured surface. Using the scraper divide the dough in 2 equal parts, The weight of each dough piece should be around 220-230g.
- Round each piece of dough with help of a scraper. And let rest uncovered for 30 min.
Baguette shaping steps
Baguette loaf shaping requires a technique for proper proofing and achieving a beautiful looking loaf.
- Turn the dough round on to floured surface. Pat it down roughly, form a rectangle.
- Along the longer side, fold the upper third part of the rectangular dough toward the bottom third, then press down the folded section with your palm for it to flatten.
- Now fold the bottom third toward the top, then press down the folded section with your palm for it to flatten.
- Then use your thumb to make a crease in the middle of the rectangular dough, then fold it in half.
- Seal the edges with your fingers, then roll the dough back and forth starting from the center towards the end until you achieve the desired length (about 20-24cm long, if you are planning to bake them in challenger pan, or 24-28cm if you are baking them on a baking stone.
- Generously sprinkle proofing couche with whole grain flour to prevent sticking.
- Now transfer each shaped dough onto a proofing couche sealed side up. Cover baguettes with kitchen towel. Let them proof for 1 hour at 78F. It could take little more or less time( depending on the temperature on your kitchen)
- Perform poke test to check the readiness. Give the dough a gentle but assertive poke. If the dough springs back right away, let it rise for a few more minutes. If the dough springs back slowly, like it’s waking up from a long nap, and your poke leaves a small indentation, it’s ready to go.
- During proofing time start to preheat oven 500F with baking stone inside and iron tray on the bottom rack for 1 hour.
- Or just preheat challenger pan
- When the oven is hot and baguettes are proofed enough, flip them over on a parchment paper, score with 3-4 cuts.
- Prepare 10 ice cubes.
- Act fast, open the oven, transfer baguettes on to the baking stone, dump the ice cubes into the tray and put it on the bottom rack, close the oven door.
- Bake for 10 min.
- Lower the temperature to 475F, open the oven door, remove tray with excess of water. Bake for 15 more min.
- Let your baguettes cool for 1 hour.