Sourdough Baguette Recipe Easy – Simple Steps for a Homemade French Classic

There’s something timeless about the baguette. With its golden crust, airy interior, and signature crackle when sliced, it’s the kind of bread that instantly transports you to a café in Paris. And with this sourdough baguette recipe easy and beginner-friendly, you can bring that same bakery magic into your kitchen — no special equipment, no endless fuss.

Though baguettes originated in France, bakers around Europe and the U.S. have long loved sourdough variations for their flavor depth and better digestibility. I got hooked when I realized I could bake something so classic with just flour, water, starter, and salt. That first loaf, pulled fresh from the oven on a quiet morning, changed my view of home baking forever.

In this post, I’ll walk you through every step of this easy sourdough baguette recipe. You’ll get tips, variations, solutions to common problems, and a solid understanding of what makes a baguette shine — crust, crumb, flavor. Let’s get started.

Ingredients for This Easy Sourdough Baguette Recipe

• 3 ½ cups (440g) bread flour
• 1 ¼ cups (300g) filtered water, room temperature
• 1 cup (200g) active sourdough starter (100% hydration)
• 1 ½ tsp sea salt
• Optional: 1 tsp olive oil (for a softer crust)

Substitutions & Adjustments:

• Replace all or part of bread flour with whole wheat for extra nutrition.
• Try a gluten-free flour blend + gluten-free starter if needed.
• Use olive oil or melted butter to adjust crust texture if you prefer softness.

Quality Tips:

• Use unbleached, high-protein flour for better structure.
• Make sure your starter is active — bubbly and recent feed.
• Use lukewarm water to support fermentation without killing yeast.

How to Make a Sourdough Baguette (Easy Step-by-Step)

Total Time: ~ 12–18 hours (mostly resting)

Hands-on time: ~ 30–40 minutes

1. Mixing the Dough
2. Combine water and sourdough starter until starter dissolves. Add flour and salt, mixing into a rough, sticky dough. Don’t knead — just mix.
3. Bulk Fermentation
4. Cover, leave at room temperature for 8–12 hours. During the first 2 hours, perform 3–4 stretch-and-folds (every 30 minutes) to build strength.
5. Shaping the Baguettes
6. Divide dough into 2–3 pieces. Shape each into logs — flatten, fold, roll. Proof for 1–2 hours until puffy.
7. Preheat & Scoring
8. Preheat oven to 475°F (245°C). Use a baking stone or hot tray. Add steam: a tray of hot water or spraying.
9. Bake
10. Bake for 10 minutes with steam, then for 10–15 more without, until crust is deep golden.
11. Rest & Slice
12. Let cool on wire rack at least 30 minutes. This final rest gives structure and better crumb texture.

Tips & Variations for Sourdough Baguette Success

• Add herbs, garlic, or cheese for flavor boosts.
• For whole wheat or spelt substitutions, use up to 25–30% whole grain flour.
• Want softer crust? Brush lightly with water or olive oil.
• Use steam loosely (foil tray, spraying) if you don’t have fancy steam oven setup.

Nutritional Facts for Homemade Sourdough Baguettes

Per Serving (1/4 baguette):

• Calories: ~170 kcal
• Protein: ~5–6g
• Carbs: ~32–35g
• Fat: ~0.5–1g
• Fiber: ~1–2g

Fermentation also helps with digestibility and nutrient absorption. If using whole grain flours, nutrition improves further.

Common Problems & Fixes in Easy Sourdough Baguette Recipes

Problem Likely Cause Fix

Dough too sticky High hydration warm room Use slightly less water or flour surface lightly

Little oven rise Underproofed or weak starter Let starter peak, proof fully before bake

Pale or soft crust Poor steam or low heat Raise temp, add steam early

Big holes, collapsed crumb Overproofing or rough shaping Handle gently, shape firmly, avoid overproof

FAQ – Making This Sourdough Baguette Recipe at Home

• Can I make these without a baking stone or steam tray?

Yes — inverted heavy baking sheet + a tray of hot water can mimic steam. Use parchment for ease.

• Is sourdough discard okay to use?

Discard works, but for best rise and flavor, use starter that’s recently fed and active.

• How should I store leftover baguette?

Store in kitchen towel for 1–2 days at room temp. Freeze slices, reheat in oven (350°F) for 5–8 min.

• Can I do the bulk fermentation in fridge?

Yes. After mixing, refrigerate for up to 24 hours. Let come to room temp before shaping and baking.

Conclusion & Call to Action

This easy sourdough baguette recipe lets you bake bakery-style bread at home — crusty on the outside, airy on the inside — with simple ingredients and approachable steps. If you give it a try, share your results! Tag your bake, tell us what tweaks you made.

For more sourdough inspiration, check out:

Easy Recipes Using Sourdough Starter

How to Cook Sourdough Bread Without Dutch Oven

Happy baking!