Sourdough Baguettes From Scratch | Every Step Explained

Описание: In this video, I walk you through my complete method for making sourdough French baguettes at home. From mixing a high hydration 82% dough to building strength with coil folds and proofing in a floured couche, I cover every step along the way. We’ll talk stiff starter (or stiff levain), shaping tips, open baking with steam, and scoring with a razor to get that classic crust and open crumb. If you’ve never tried baguettes before, this might seem a little advanced, but I promise it’s totally doable with the right tools and techniques. I also share some gear I use and a few workarounds if you don’t have everything. These baguettes are crunchy on the outside, airy inside, and honestly just one of my favorite bakes ever. Recipe and gear links are in the description below. Let me know how it goes, and tell me your favorite way to eat a baguette ... plain with butter, fancy sandwich, or straight off the cutting board. Happy baking!


Formula:
82% Hydration
2% Salt
23% Starter

Recipe (2 baguettes ~270g prebake):
260g Flour
222g Water
6g Salt
60g Stiff Starter

Sample Timing:

Day 1 -
9:00AM - Autolyse
9:30AM - Add Salt, Starter, mix
11:30 AM - First coil fold
12:30 PM - Second coil fold
1:30 PM - Third coil fold
2:00-4:00 PM - Cover and refrigerate

Day 2 -
10:00 AM - Form dough balls (~270g each)
11:00 AM - Shape baguettes and place in couch
11:30 AM - Preheat Oven to 450 F / 230 C
1:00 PM - Bake baguettes with steam
1:20 PM - Remove steam, finish bake until golden brown
1:30 PM - Eat delicious baguettes, nice work friend!


Equipment from Video:

Baking Steel and Pizza Peel:
🥖 Baking Steel - 10% Off - Use coupon code BAKERBRY at checkout or my link: https://bakingsteel.com/bakerbry

Goose Bread Lame:
🔪 10% Off WireMonkey Bread Lames/Scoring Tools
https://wiremonkey.com/discount/C1Z5Y...

Amazon Links (affiliate links):
Lava Rocks for Open Baking: https://amzn.to/4gFhnkJ
Baking Couche: https://amzn.to/4kML6dw
Jar Spatula: https://amzn.to/44hKOUA
Food Scale: https://amzn.to/4aVCo7U




VIDEO CHAPTERS
00:00 - Intro
01:11 - Things You Need - Stiff Starter
02:28 - Things You Need - Couche
03:26 - Things You Need - STEAM
04:45 - Day 1
04:47 - Dough Start - Autolyse ( Flour + Water)
07:12 - Adding Salt
07:17 - Adding Stiff Starter
07:53 - Mix dough
08:46 - Coil fold sessions
10:03 - Fermentation Signs
11:28 - Pre-referigeration signs
12:28 - How long to refridgerate
13:12 - Day 2
13:13 - Dough balls
15:09 - Rest dough balls
15:50 - Shaping baguettes
23:30 - Proofing tips
24:00 - Preheat Oven
24:23 - Oven Configuration for Open Bake
25:00 - Proof Complete
25:28 - Transferring baguettes to peel
27:47 - Score baguettes
28:19 - Baking temp and times
28:38 - Oven action clips
29:06 - Crumb shot and tips and tricks






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