Sourdough – Baguette

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Dissolve the yeast in 100 ml of the weighed amount of water. Add all other ingredients and knead well (works particularly well in the food processor). Let the dough rise at room temperature for about 20 minutes. Divide the dough into three equal pieces. Shape the pieces into round shapes and cover with a damp cloth on a floured work surface and let rise for 40 minutes.
Shape the balls into baguettes with pointed ends and place on a baking sheet lined with baking paper. Leave as much space as possible, as the baguettes will rise a lot! Let rise again for 1 1/2 hours.
Preheat the oven to approx. 220 ° C. Dust the baguettes lightly with flour and cut diagonally several times. Pour a cup of water on the bottom of the oven (caution, risk of burns!) And slide the baking tray into the oven. Bake for about 20-30 minutes, until the baguettes have a golden brown crust.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.