How to Make Classic Sourdough Baguettes at Home

Sourdough baguettes can feel intimidating, but they reward patience and proper technique with a crisp, crackling crust and a soft, airy interior — ideal for slicing, dipping, or assembling a classic French sandwich.

This sourdough baguette recipe is straightforward in its ingredients yet demands attention to structure and timing. Even with professional baking experience, every bake can feel a little nerve-wracking, but you don’t need complicated steps to make excellent baguettes. With a few key techniques you can achieve bakery-quality results at home.

Follow the steps below and you’ll be able to make beautiful sourdough baguettes with confidence.

Recipe highlights

• Crispy exterior, soft and open crumb inside
• Chewy texture with a tangy sourdough flavor
• Only 4 ingredients: flour, water, salt, and active starter
• Great for crostini, charcuterie, sandwiches, and more

How to make sourdough baguettes

The dough itself is simple; the challenge is building enough structure so the loaves hold their shape and develop that signature crust and open crumb. Below is a concise step-by-step overview; full instructions are in the recipe card further down.

1. Mix the dough: Combine warm water, salt, active sourdough starter, and bread flour until a shaggy, cohesive dough forms. Cover and rest 30 minutes.
2. Build structure: Give the dough a brief knead, then perform stretch-and-folds every 30 minutes (at least four rounds) until the dough becomes smooth, elastic, and slightly springy.
3. Bulk ferment: Let the dough rest at room temperature for about an hour after the final stretch-and-fold.
4. Refrigerate overnight: Cover and chill the dough overnight to develop flavor and make shaping easier.
5. Shape: Divide into three equal pieces, form rounds, bench rest 30 minutes, then shape each into a tapered cylinder to form a baguette.
6. Proof: Proof the shaped baguettes between well-floured towels or a couche for 1–2 hours until slightly puffy but still resilient.
7. Bake: Transfer to a prepared baking sheet, score with diagonal slashes, and bake at 425°F until deeply golden and crisp.

Shaping sourdough baguettes

Shaping creates the tension and surface that allow baguettes to rise and bloom in the oven. The photos below show a reliable shaping method you can follow.

Make baguettes as long or short as you like — the examples shown are about 14 inches long and 3 inches wide. Tip: keep them no longer than your baking sheet so they transfer easily.

Pro baking tips for perfect baguettes

Success comes down to gluten strength, timing, and confident shaping. Key tips:

Build strong gluten structure. Use stretch-and-folds to develop strength so the dough traps air and holds its shape. The finished dough should feel smooth and elastic.

Avoid over-proofing. Baguette dough should be airy but still resilient. Over-proofed dough becomes fragile and won’t shape or score well. Look for a dough that springs back gently when touched.

Shape with intention but gently. Create a tight outer skin to maintain structure while preserving the interior air pockets.

Support during proofing. Flour-lined towels or a couche keep loaves upright and separated. Use bottles or books to support the folds if needed.

Score decisively. Quick diagonal slashes at a 45° angle guide the oven spring and create the classic appearance.

Introduce steam. Steam in the first minutes of baking helps the crust expand before it sets. Add ice to a hot pan in the oven or use another steam method you prefer.

Bake until deeply golden. A rich golden crust equals better flavor and texture — don’t be afraid to bake until the color is developed.

Serving & storing sourdough baguettes

Baguettes have a high crust-to-crumb ratio and can stale faster than other loaves, so they’re best enjoyed the day they’re baked. They can be stored for a couple of days when handled properly.

To store: Keep at room temperature, loosely wrapped or in a paper bag for up to 2 days. For longer storage, wrap tightly and freeze; thaw at room temperature and reheat.

To refresh: Warm briefly in a 350°F oven or toaster oven to return the crisp crust and soft interior.

Serving ideas:

• Charcuterie: slice and serve with cheeses, cured meats, olives, and fruit
• Crostini: toast and top with ricotta, herbs, or roasted vegetables
• Sandwiches: split horizontally for classic French-style sandwiches
• Bruschetta: top toasted slices with fresh tomatoes, basil, garlic, and olive oil
• Soups & stews: perfect for dipping and soaking up broths
• Simple: warm with salted butter or dipped in olive oil and balsamic

Use baguettes as a base for seasonal toppings — thinly sliced vegetables, fresh herbs, soft cheeses, or spreads all work beautifully.

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