Forming Sourdough Baguettes – How to form your own sourdough baguettes

The art of shaping sourdough baguettes is a crucial step in creating those perfectly thin and crusty baguettes. Making sourdough baguettes takes patience, practice and a real understanding of how to start sourdough. While the process of shaping the sourdough baguette may seem a little long, you'll soon be creating gorgeous artisan loaves with a chewy interior and a wonderfully bubbly exterior.

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• 400 gr bread flour
• 100 gr whole wheat flour
• 350 g active sourdough starter
• 300 gr water

How to make sourdough baguette dough

1. Combine 400 g of bread flour and 100 g of whole wheat flour in a bowl.
2. Add 350 g of active starter and 300 g of water. Mix until a stiff dough forms.
3. Let the baguette dough rest for 30 minutes, then add 9g of salt and 50g of water.
4. Perform a series of stretches and folds for 2-3 hours to develop the gluten.
5. Let the dough rise at room temperature for 4-6 hours or until doubled in size.

How to shape sourdough baguettes

1. After bulk fermentation, transfer the dough to a lightly floured surface without deflating it. It's time to form the baguettes.
2. Divide the dough into equal parts, depending on the desired size of your baguette.
3. Take a piece of dough and using lightly floured hands, gently shape the dough into a rough rectangle.
4. Fold the top third of the dough down and the bottom third up, like folding a letter. pinch seam to seal.
5. Using both hands, gently roll the dough back and shape it into a log shape.
6. Repeat this process for each piece of dough. Place the shaped baguettes on a floured surface.
7. Cover the shaped baguettes.

How to try and bake sourdough baguettes

1. Cover the baguette dough with a damp cloth or plastic wrap to prevent them from drying out. Let them stand at room temperature until they increase in size. This can take 1-2 hours depending on the ambient temperature and activity of your starter dough. The baguettes should look slightly puffy and hold their shape when pressed gently.
2. Preheat your oven to 450 degrees F with a baking stone or an upside down baking sheet. Place a pan of water on the bottom shelf to create steam and help develop a crisp crust.
3. Score the baguette using a sharp blade or lame bread.
4. Carefully transfer the baguettes to a parchment-lined or well-floured baking sheet. Slide the baguettes onto the baking stone or preheated oven tray.
5. Bake the baguettes for 20-25 minutes, until they develop a nice golden brown crust.

• Author: Natasha Krajnc
• Kitchen: french

Keywords: baguette with sourdough

You can shape the sourdough bread

Sourdough shaping is an art that transforms sticky dough into perfectly formed loaves. Using soft hands and a floured surface, roll the pre-formed rounds into baguettes or balls. The key is to create surface tension, forming a tight gluten coat.

Patience is essential as the dough relaxes, allowing it to take shape without losing its texture.

Do you need a Levain to make sourdough baguettes

It may not be necessary to buy a levain to make sourdough baguettes with a wonderful crispy crust, although it is a common and traditional method.

or levain is a starter type of sourdoughwhich is basically a combination of flour and water that ferments and develops wild yeast.

Levain can effectively improve the taste and texture of baguettes. Although you can also make French baguettes with commercial yeast or instant yeast. The process, although faster, does not ensure the same gain taste like sourdough.

Sourdough baguette recipe

Indulge in the delicious world of sourdough baking with this cute baguette recipe with sourdough. With just a handful of simple ingredients, you'll have an artisan baguette with a crisp crust and an airy, crisp crumb.

Get ready to enjoy the authentic taste of traditional sourdough bread in every bite of this recipe!

Ingredients

• 400 g of bread flour
• 100 g whole wheat flour
• 350 gr active sourdough starter
• 300 g of water

How to make sourdough baguette dough

1. Combine 400 g of bread flour and 100 g of whole wheat flour in a bowl.
2. Add 350 g of active starter and 300 g of water. Mix until a stiff dough forms.
3. Let the baguette dough rest for 30 minutes, then add 9g of salt and 50g of water.
4. Perform a series of stretches and folds for 2-3 hours to develop the gluten.
5. Let the dough rise at room temperature for 4-6 hours or until doubled in size.

How to shape sourdough baguettes

1. After bulk fermentation, transfer the dough to a lightly floured surface without deflating it. It's time to form the baguettes.
2. Divide the dough into equal parts, depending on the desired size of your baguette.
3. Take a piece of dough and using lightly floured hands, gently shape the dough into a rough rectangle.
4. Fold the top third of the dough down and the bottom third up, like folding a letter. press seam to seal.
5. Using both hands, gently roll the dough back and shape it into a log shape.
6. Repeat this process for each piece of dough. Place the shaped baguettes on a floured surface.
7. Cover the shaped baguettes.

How to try and bake sourdough baguettes

1. Cover the baguette dough with a damp cloth or plastic wrap to prevent them from drying out. Let them stand at room temperature until they increase in size. This can take 1-2 hours depending on the ambient temperature and activity of your starter dough. The baguettes should look slightly puffy and hold their shape when pressed gently.
2. Preheat your oven to 450 degrees F with a baking stone or an upside down baking sheet. Place a pan of water on the bottom shelf to create steam and help develop a crisp crust.
3. Score the baguette using a sharp blade or lame bread.
4. Carefully transfer the baguettes to a parchment-lined or well-floured baking sheet. Slide the baguettes onto the baking stone or preheated oven tray.
5. Bake the baguettes for 20-25 minutes, until they develop a nice golden brown crust.

Forming containers for sourdough baguettes

• Linen layer: or linen diaper it is a long cloth of linen or floured canvas that supports the baguettes during their final proofing. It prevents sticking while helping the baguettes retain their shape.
• Baguette pan: These are specially designed with multiple long, narrow troughs where you can place the baguettes, as they provide support and help maintain the dough during proofing and baking.
• Baguette shape: These are often made from silicone or non-stick materials and are shaped to create uniform baguettes.
• Banneton Basket: It is mainly used for round breads, banners it can also be used to form elongated baguettes. Made with natural materials such as rattan or cane, which creates a beautiful spiral pattern on the surface of the dough.
• Perforated baking sheets: This ensures that the baguettes get the right amount of heat from all sides during baking, resulting in a wonderfully crispy crust.

How to form a baguette with high hydration

The formation of high hydration sourdough baguette, with a soft and sticky dough due to the high water content, requires a delicate technique.

1. Lightly flour the work surface and gently transfer the dough to the surface. Use minimal handling to maintain its airy texture.
2. Roll out the dough into a rough rectangle.
3. Make a series of gentle folds, creating tension on the surface.
4. Carefully roll the dough into logs, being careful not to inflate.
5. Allow to rest before repeating the shaping process for more baguettes.

What are your tips for shaping sourdough baguettes?

Sourdough baguettes offer a delightful journey into the art of baking. From creating a vibrant and flavorful levain to shaping and baking with finesse, every step requires passion and practice. The resulting baguettes have a crusty exterior with a delightful, chewy crumb.

So roll up your sleeves and embrace the magic of sourdough. Enjoy the joy of creating these delicious, handmade loaves!

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