Easy Sourdough Garlic Baguettes
Easy Sourdough Garlic Baguettes
Ingredients
For the Sourdough Baguettes
- 100 grams active sourdough starter, (fed and bubbly)
- 300 ml warm water, (about 95-105Β°F)
- 400 grams all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 1 tablespoon olive oil, for greasing
For the Garlic Butter
- 1/2 cup unsalted butter, softened
- 4 garlic, cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved.
β±οΈ 2 min
- 2
Add the all-purpose flour and fine sea salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms and no dry flour remains. Do not overmix.
β±οΈ 3 min
- 3
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes (autolyse).
β±οΈ 30 min
- 4
After the rest, perform a series of stretch and folds. With wet hands, grab a portion of the dough from one side, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat this process 3-4 more times until you've gone all the way around. Cover and let rest for 30 minutes.
β±οΈ 5 min
- 5
Repeat the stretch and fold process (Step 4) two more times, with 30-minute rests in between each set. This will develop the gluten and strengthen the dough. The total bulk fermentation time will be 2 hours (30 min autolyse + 3x 30 min rest).
β±οΈ 90 min
- 6
Lightly flour your work surface. Gently turn the dough out onto the surface. Divide the dough into two equal pieces. Gently preshape each piece into a loose cylinder or rectangle. Cover with a towel and let rest for 15 minutes.
β±οΈ 5 min
- 7
To shape the baguettes: Take one piece of dough and gently flatten it into a rectangle. Fold the top third down to the center, then fold the bottom third up over the top. Pinch the seam closed. Roll the dough gently to lengthen it into a baguette shape, tapering the ends slightly. Repeat with the second piece of dough.
β±οΈ 10 min
- 8
Transfer the shaped baguettes to a floured couche or a baking sheet lined with parchment paper and floured kitchen towel, creating pleats between them to support their shape. Cover loosely with plastic wrap or a towel and let proof at room temperature for 30-60 minutes, or until slightly puffy.
β±οΈ 60 min
- 9
Preheat your oven to 450Β°F (232Β°C) with a baking stone or heavy baking sheet inside for at least 30 minutes. If you have a spray bottle, fill it with water for steam.
β±οΈ 30 minβ’π‘οΈ 450
- 10
Carefully transfer the baguettes to the preheated baking stone/sheet. Score the top of each baguette 3-4 times diagonally with a sharp knife or lame. If using, spray the oven walls with water to create steam.
β±οΈ 2 minβ’π‘οΈ 450
- 11
Bake for 20-25 minutes, or until golden brown and crusty. For an extra crispy crust, you can turn off the oven and leave the baguettes inside for an additional 5-10 minutes with the door slightly ajar.
β±οΈ 25 minβ’π‘οΈ 450
- 12
While the baguettes are baking, prepare the garlic butter. In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh parsley, fine sea salt, and black pepper. Mix until well combined.
β±οΈ 5 min
- 13
Once baked, remove the baguettes from the oven and let them cool on a wire rack for at least 10-15 minutes before slicing. This allows the crumb to set.
β±οΈ 15 min
- 14
Slice the cooled baguettes, spread generously with the homemade garlic butter, and serve immediately.
β±οΈ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Sourdough Garlic Baguettes
For the Sourdough Baguettes
- 100 grams active sourdough starter, (fed and bubbly)
- 300 ml warm water, (about 95-105Β°F)
- 400 grams all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 1 tablespoon olive oil, for greasing
For the Garlic Butter
- 1/2 cup unsalted butter, softened
- 4 garlic, cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved.
β±οΈ 2 min - 2
Add the all-purpose flour and fine sea salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms and no dry flour remains. Do not overmix.
β±οΈ 3 min - 3
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes (autolyse).
β±οΈ 30 min - 4
After the rest, perform a series of stretch and folds. With wet hands, grab a portion of the dough from one side, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat this process 3-4 more times until you've gone all the way around. Cover and let rest for 30 minutes.
β±οΈ 5 min - 5
Repeat the stretch and fold process (Step 4) two more times, with 30-minute rests in between each set. This will develop the gluten and strengthen the dough. The total bulk fermentation time will be 2 hours (30 min autolyse + 3x 30 min rest).
β±οΈ 90 min - 6
Lightly flour your work surface. Gently turn the dough out onto the surface. Divide the dough into two equal pieces. Gently preshape each piece into a loose cylinder or rectangle. Cover with a towel and let rest for 15 minutes.
β±οΈ 5 min - 7
To shape the baguettes: Take one piece of dough and gently flatten it into a rectangle. Fold the top third down to the center, then fold the bottom third up over the top. Pinch the seam closed. Roll the dough gently to lengthen it into a baguette shape, tapering the ends slightly. Repeat with the second piece of dough.
β±οΈ 10 min - 8
Transfer the shaped baguettes to a floured couche or a baking sheet lined with parchment paper and floured kitchen towel, creating pleats between them to support their shape. Cover loosely with plastic wrap or a towel and let proof at room temperature for 30-60 minutes, or until slightly puffy.
β±οΈ 60 min - 9
Preheat your oven to 450Β°F (232Β°C) with a baking stone or heavy baking sheet inside for at least 30 minutes. If you have a spray bottle, fill it with water for steam.
β±οΈ 30 minβ’π‘οΈ 450 - 10
Carefully transfer the baguettes to the preheated baking stone/sheet. Score the top of each baguette 3-4 times diagonally with a sharp knife or lame. If using, spray the oven walls with water to create steam.
β±οΈ 2 minβ’π‘οΈ 450 - 11
Bake for 20-25 minutes, or until golden brown and crusty. For an extra crispy crust, you can turn off the oven and leave the baguettes inside for an additional 5-10 minutes with the door slightly ajar.
β±οΈ 25 minβ’π‘οΈ 450 - 12
While the baguettes are baking, prepare the garlic butter. In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh parsley, fine sea salt, and black pepper. Mix until well combined.
β±οΈ 5 min - 13
Once baked, remove the baguettes from the oven and let them cool on a wire rack for at least 10-15 minutes before slicing. This allows the crumb to set.
β±οΈ 15 min - 14
Slice the cooled baguettes, spread generously with the homemade garlic butter, and serve immediately.
β±οΈ 3 min