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Video Recipe for sourdough Baguettes

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Video Recipe for sourdough Baguettes



Here’s the recipe for home made sourdough baguettes. I adapted it from a recipe I found in the book Crust by Richard Bertinet

You can make it in two ways:

  1. Using a starter dough you prepared 6 hours in advance
  2. Using sourdough you made following my video recpe

The rest of the procedure is the same. In my video recipe I used sourdough. This recipe requires a little time, but the result is very rewarding!

If you don’t have sourdough or you want to try a simpler Baguette recipe, click here to try my mom’s version or here to make baguette without using a stand mixer

Let me know how you do.

Video Recipe for sourdough Baguettes




Starter dough
  • 5 g dry or fresh yeast
  • 250g flour
  • 5 g Salt
  • 170g Water
Main dough
  • 1 kg flour
  • 720g water
  • 300 g sourdough or starter dough
  • 10 g dry or fresh yeast
  • 20 g Salt


Starter dough If you’re using sourdough (see my recipe) you can skip this part.
  • Mix water and half the flour
  • Add the yeast
  • Mix for 5 minutes
  • Add salt
  • Mix in the remaining flour
  • Mix 10 more minutes
  • Cover the container with a dishcloth and let the dough rest for 6 hours in a warm place (or leave it in the fridge for an entire night)
  • It should double in size
Sourdough If yuo’re using sourdough, take it out of the fridge and refresh it a couple of times. When it is twice the size it is ready to be used for your baguettes Main dough
  • Mix water and flour for 5 minutes
  • Cover tightly with plastic wrap
  • Let it sit for 30 minutes
  • Add  sourdough (or starter dough)
  • Add dry yeast (or fresh)
  • When you get an elastic dough, add salt
  • Knead for 10-12 minutes
  • Mold the dough into a ball
  • copritela bene con un telo
  • Let the whole thing rest for 60 minutes in a warm place away from drafts
  • Fold the dough 3 or 4 times (see video), then make a ball again
  • Let it rest for 30 minutesTear away 200g pieces to make baguettes or 400g pieces to make larger  breads
  • Cover and le
  • t it sit for 15 minutes
  • Shape the dough into baguettes (see video)
  • Let them sit on a floured dishcloth for 60-90 minutes
  • Let them sit on a floured dishcloth for 60-90 minutes
  • Cut the surface of the baguettes with a sharp blade
  • Sprinkle a little water in the pre-heated oven to make steam or place a small pot of water inside
  • Bake for 5 minutes at 250°C
  • Then lower the temperature to 220°C and bake for another 20-25 minutes (the larger breads will require up to 35-40 minutes)


Vittorio e Angelo sono i creatori e curatori di VivaLaFocaccia.com, il blog con le video ricette semplici per fare il pane in casa. Nato a Genova e cresciuto nel panificio di famiglia, con i suoi video tutorial Vittorio insegna i trucchi del mestiere a tutti gli appassionati e appassionate di arte bianca per fare il pane in casa come quello dei migliori panifici Italiani.

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