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.
The recipe was adapted from King Arthur website.
- 5g sourdough starter
- 30g water
- 25g all purpose flour or bread flour
- 5g rye flour
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.
38 thoughts on “No Knead Sourdough Baguette (Hybrid Method)”
Thank you for sharing your sd baguette recipe and method.
May I know if I don’t have dry yeast, is it okay to omit or what should I do to subscribe the 0.5g dry yeast?
Looking forward to hearing from you.
Wish you have a great day.
Hi! Thank you!
Can you find instant yeast or fresh yeast?
Because this particular formula works only with yeast.
If you are looking for only sourdough version, I was sharing sourdough baguette recipe earlier.
Thank you Natasha 🙂
I will search again for your previous sourdough baguette recipe, thanks again!
Salve grazie, per lievito madre intende il licoli?
Dear Natasha, love your recipe. Thanks for sharing. Since my oven does not have steam system I wanted to know if the baguettes can be baked in an oven tray instead of a stone and is the steam a must for good oven spring? Thanks again for making us rich by sharing your skill and knowledge.
HI, is there a way of doing this without sourdough starter?
You can try with 1% yeast from total amount of flour.
And let it ferment longer.
hi thank you for sharing ,im trying it our right now, many of your recipes called for rest dough uncover,is there a good benefit for that?
It’s easier to work with the dough after it will sit uncovered before shaping 🙏
I just gave this a try and completely failed.. since they don’t go in the fridge they are too soft to score or even transfer to parchment without falling apart. I even shortened the rise because my kitchen is warm. They also were too big for my challenger and I even measured them out to 220g.
Sorry about that. Baguette is the most challenging bread to make. With some practice results will get better 🙏
I made this and the dough was perfect up until the bake! I think the oven temperature was a bit too hot; they came out darker than I would have liked and the crust is too thick, even though I followed the directions for the steam. I will make them again, but I think next time I will bake for 10 minutes at 475, and then reduce to 450 for the rest of the bake.
the dough is too soft to score,so it didn’t have any nice looking oven spring,i shorten the fermentation time to 30mins per fold.the crust is def too thick, and i had 1leftover the next day, baking it didn’t make the crust crispy again, and the inside was so dry
To help with scoring you can put the baguettes, covered, into the fridge for the last third or so of the proving time. That will firm up the dough and make it a lot easier to score. When they’re fully proved, just bake directly from the fridge – don’t sit them at room temperature. One thing to note is that the fridge will slow down proofing, so they may need longer than than if left at room temperature for the whole time. Do the usual finger test to check for readiness before baking.
Baguette is the most challenging bread to make. Keep practicing, and your results will get better and better 🙏
I’m a big fan of yours, your breads are really beautiful.
I am keeping my starter based on your recipe “sourdough starter from scratch”, 1:3:3, with only rye flour, and having great success with it.
But here on the baguette recipe, you say you use 1:10:10, or 1:7:7 depending on the season, and also that you use 90% AP and 10% rye, which is quite different from your original starter recipe of 1:3:3 -100% rye.
Do you have a separate starter for baguettes? Or do you not really use the 1:3:3 rye starter anymore and just haven’t updated it here on the website?
Following the proportions, your starter used too. Also I have a post on Baker’s journal, how to convert rye starter into a 90/10 starter
When you say water “total” 219 g do you subtract the 50 from the night before? I have made it with adding 219 to the dough and it’s a little loose.
219 should be fine
Hi Natasha! Can you tell me why we are making 105g of starter the night before when we need only 50g next day?
Sorry, it was a typo. Just fixed it.🙏
Great attainable recipe! I’ve been baking bread for a few years but have only done baguettes a few times (mostly because of last failures). But love that this comes together in just one day so I can practice a lot more.
Awesome recipe. One of the few I got right first try!
Thank you! Happy it worked out 🙏
Hi, thanks for sharing this hybrid recipe. Based on total dough weight, I got 2- 15” baguettes. FYI, There is not enough dough to make 3-220g baguettes( total weight is 575.5g). That said, my 2 baguettes were lovely. Crackly crust and a nice, open, light crumb. I only baked for 20 mins total as they were getting pretty dark. Also, FYI, I only proofed for 45 mins. Nice bake.
Thank you do much for sharing 🙏
Thank you so much for this recipe! The instructions were easy to follow and we all enjoyed it. It’s got a nice thin, crispiness on the outside and soft on the inside.
So happy to hear your feedback 🙏
Many thanks for your kind sharing the recipe🙏
First of all I’ll study the tutorial then will go for a try re baguettes , have a nice week.
Thank you for your feedback 🙏
Natashia! This is hands down the BEST recipe!! Thank you! I’ve tried 4 others and besides taking 30 some hours and confusing directions… all for lack luster results. This was easy peasy and great results! I even accidentally put 100 gr. Starter because I started reading the wrong recipe (batard) it still worked like magic! I love your cinnamon roll recipe and should have checked here first for a baguette recipe. Wish I could post a picture! Haha!
Angela, thank you so much for your feedback 🙏
Something that might help other folks. I’ve been using a large metal hotel pan as a lid to cover loaves on my baking stone. It holds in the moisture released by the dough much like baking in a Dutch oven does. It works really well for my batards and baguettes. Thanks for this same day recipe.
What a great idea!
Thank you for sharing 🙏
I made these baguettes as 3 at 192g each today. I’d like to be able to make 21 off them, so my question is, may I cold proof this dough before shaped or after shaped so I can control my bake. I have an Anova oven therefore I can only bake 3 loaves at a time. Thanks Natalya
I would love to know the answer to this question as well please.
You can shape them, let proof 20 min and move yo fridge, then bake when needed.