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Delicious Sourdough Baguette

🥖✨ SOURDOUGH BAGUETTES

Crispy crust, chewy center, tangy flavor, and wildly irresistible — the baguette that makes every meal feel like a French café moment.

 

Crisp crust, chewy center, and that perfect sourdough tang — these Homemade Sourdough Baguettes are the bakery‑level flex your kitchen has been waiting for.

 
Sourdough Baguette
 

ROLL UP THOSE SLEEVES, PUT ON YOUR CUTEST APRON, AND SUMMON YOUR INNER “I COULD TOTALLY RUN A FRENCH BAKERY IF I WANTED TO” ENERGY — because today we’re making a loaf so crisp, so chewy, so gorgeously golden that your family may actually start calling you Madame Baguette.

We’re talking SOURDOUGH BAGUETTES — the long, elegant, rustic‑chic bread that tastes like it came straight from a Parisian boulangerie… except it came from your kitchen, your hands, and your undeniable culinary magic. This is the kind of bread that makes people close their eyes on the first bite and whisper, “Oh… this is dangerous.”

Let’s talk bread. Not the “I bought this at the store and instantly regretted it” bread. Not the “this slice tastes like sadness and preservatives” bread. Not the “I tried to bake something once and it came out looking like a deflated pool toy” bread.

I’m talking about REAL bread — the kind that makes your kitchen smell like heaven, the kind that makes your family hover like carb‑seeking ninjas, the kind that makes you feel like you could open a bakery even if you’re still wearing yesterday’s leggings.

These Sourdough Baguettes are:

  • crisp
  • chewy
  • tangy
  • rustic
  • golden
  • kid‑approved
  • adult‑approved
  • soup‑worthy
  • sandwich‑worthy
  • and honestly? A little bit magical

They’re the kind of bread that makes people ask, “WHERE DID YOU BUY THIS?” The kind that makes your kitchen feel warm and welcoming. The kind that makes you feel like a culinary queen — even if your hair is in a messy bun and you’re using a spatula as a microphone.

Perfect for: • soups • sandwiches • charcuterie boards • pasta nights • gifting • “I need something delicious immediately” moments

💬 Reader prompt: Are you team “extra crusty” or team “extra chewy”?

This is a great recipe to go with the homemade sourdough start that I blogged about on Monday. We love baguettes in our family, actually love bread. Not to mention we
are quite competitive. We had a bread baking competition back in January in
search of who could make the best bread.
 
I think Matt won with his Pumpernickel bread which I will post tomorrow, but then we decided to try to make other kinds of bread. We wanted to perfect the baguette, so Matt went out and bought a scale, because all of the recipes we could find were in weight measurements. This was our best baguette we made! I hope you enjoy!!
 
Makes four Sourdough Baguette
 
 

Sourdough Baguette

Ingredients

 
95 grams sourdough starter (at 100%
hydration)

420 grams water
590 grams bread flour
10 grams rye flour

13 grams sea salt
2 teaspoons instant dry yeast

Olive oil to grease bowl
cornmeal to dust cutting board
 

Sourdough Baguette

Directions


 
1. Start out by pouring the start, yeast and water in the stand mixer, stir until it looks blended. They start will begin to break up.  In a separate bowl
add both flours and salt whisk together and then add into the yeast mixture.
Mix for a couple of minutes. Let it rest for 10 minutes, covered with plastic.
 
2. Put olive oil on the counter top to prevent the dough from sticking.  Move dough onto the counter and begin to knead by stretching and folding dough, try to use only your finger tips. After kneading for 5 minutes put in a bowl that has been brushed with olive oil. Cover and let rest for 20 minutes.
 
3. Oil the counter again if necessary and remove dough to counter. Stretch it until 1-inch thick then fold top and bottom in thirds like a letter. Do the same type of folding, coming from left to right. Put dough back in the bowl, cover, let it rest for 20 minutes.
 
4. Repeat #3 and then let it rest for another 20 minutes.
 
5. Remove from bowl, fold again for one more time.
 
6. Put dough back in the oiled bowl. Cover and place in refrigerator for 12 to 24 hours.
 
7. 
Place baking stone in middle of oven. Place a deep cookie sheet or cast iron pan on the lower shelf. Heat oven to 470F.
 
8. Oil your hands and a 2 foot x 2 foot area of the counter. Remove dough from container. Cut dough into 4 equal parts. Gently stretch into rectangles 5-by-7 inches with the long edge facing you.  Cover with light towel and let rest for 5 minutes.
 
9. While dough is resting, dust couche lightly with flour.
 
10. Shape dough into a log by folding top and bottom of rectangle toward middle and gently sealing the seam with thumb. Then fold top to meet the bottom and seal seam. You should have a log about 1.5 to 2 inches thick (4 to 5 cm).
 
11. Gently roll and stretch into a 14-inch loaf or just under the size of your baking stone.
 
12.Place the loaves in the couche, pull it up creating a divider between each loaf. Cover with light kitchen towel or the remaining couche and let rise for 45 minutes to 1 hour.
 
13. Put 2/3 cup water in measuring cup and bring to a boil.
 
14. Carefully move the loaves onto a flour-dusted overturned cookie sheet or cutting board. Dust top of loaves very lightly with flour. Use a sharp knife or a razor to make four equal cuts on top of the loaves. Cut quickly and at a 45 degree angle so that the dough will curl.
 
15. Take cutting board and slide baguettes onto hot baking stone. Shut oven door.
 
16. Open door, and carefully pour 2/3 cup water onto cookie sheet or cast iron pan. Be very careful if using boiling water. Shut door. Do not open the oven again while baking.
 
17. Check baguettes after 18 to 20 minutes. They should be dark brown and crusty. If pale, continue baking for 1 to 2 minutes.
 
18. Let cool for 20 minutes on rack before eating. They are best eaten within 6 hours.
 
 

🔢 Calorie Count (Per Slice, Approx. 20 Slices)

  • Calories: ~90
  • Protein: 3g
  • Carbs: 18g
  • Fat: 0.5g
  • Sugar: 0g

 

 

🥖 Nutritional Facts & Fun

  • Sourdough starter: Natural fermentation + flavor
  • Rye flour: Depth + color
  • Bread flour: Chewy texture
  • Salt: Balance
  • Steam baking: Crisp crust

💬 Reader prompt: Should we try a rosemary‑garlic version next?

 

Sourdough Baguette

Sourdough Baguette

👩‍🍳 Cooking Tips

  • Extra crusty: Add steam to the oven.
  • Extra chewy: Use higher hydration.
  • Extra tangy: Ferment longer.
  • Extra golden: Brush with water before baking.
  • Perfect scoring: Use a razor blade.
 

🔄 Recipe Variations

🌿 Rosemary Garlic Baguette

Add rosemary + roasted garlic.

🧀 Cheddar Baguette

Add shredded cheddar.

🍯 Honey Wheat Baguette

Swap some flour for whole wheat + add honey.

🌶 Spicy Baguette

Add chili flakes.

🍇 Olive Baguette

Add chopped olives.

💬 Reader prompt: Which version should we test next for the blog?

 

🧒 Kid Tips

  • Make mini baguettes for tiny hands.
  • Serve with butter + jam.
  • Let kids shape their own dough — supervised chaos.
  • Add cinnamon sugar for a sweet twist.
 

🛒 Grocery Hacks

  • Bread flour: Buy in bulk — cheaper.
  • Rye flour: Check specialty aisles.
  • Yeast: Store in fridge for freshness.
  • Cornmeal: Generic brands work great.
  • Olive oil: Costco jug = best value.

💬 Reader prompt: Are you a “Costco baking queen” or a “grab it when I need it” shopper?

 

🎯 Reader Challenge

This week’s challenge: Make these Sourdough Baguettes, snap a pic, and share it with #LouLouGirlsBaguetteMagic. Bonus points if your scoring‑the‑dough shot is dramatic enough to deserve its own slow‑motion reel.

 

🥪 Leftover Remix

  • Garlic Bread: Add butter + garlic + broil.
  • Baguette Pizza: Add sauce + cheese.
  • Croutons: Cube + toast.
  • French Toast: Yes, baguette French toast is elite.
  • Bread Pudding: Sweet or savory.

💬 Reader prompt: Which leftover remix should we feature next week?

 

💭 Final Thoughts

These Sourdough Baguettes are everything you want in homemade bread: crisp, chewy, tangy, nostalgic, comforting, and ridiculously satisfying. They’re the kind of recipe that brings people together, sparks conversation, and makes everyone feel like they’re part of the fun.

They’re simple enough for a weekend, impressive enough for guests, and comforting enough for those “I need something delicious immediately” days.

There’s something magical about a baguette that tastes like it came from a charming French bakery but was made in your own kitchen. Something about flour, water, salt, and fermentation swirling together that feels timeless, comforting, and just a little bit indulgent.

These Sourdough Baguettes are the kind of recipe that becomes a tradition — the bread your family requests again and again, the one you bring to neighbors, the one you whip up when you want your home to smell like happiness.

It’s the kind of bread moment that makes people linger at the table. The kind that makes your kitchen feel warm and welcoming. The kind that makes you feel like you’ve mastered the art of cozy, effortless baking — even if you still set timers for everything.

So here’s your mission: Bake these baguettes. Share them with your people. Tell me your twist. Did you add rosemary Did you add olives Did you sneak a warm slice before cooling (I support all of it.)

Until then, may your crust stay crisp, your crumb stay chewy, your starter stay bubbly, and your kitchen fill with laughter, love, and second helpings.

Sourdough Baguettes aren’t just bread — they’re a lifestyle. 🥖✨

 
 
 
 

 

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