Can I use all-purpose flour instead of bread flour?

You can, but the baguettes will have less chew and a more tender crumb, as bread flour has a higher protein content for better gluten development.

How do I know if my starter is active enough?

It should reliably double in size within 4-8 hours of a 1:1:1 feeding (starter:flour:water) and be full of bubbles.

A longer, cooler final proof (in the refrigerator) will develop more acetic acid, which gives sourdough its characteristic tang.

Absolutely! Simply halve all the ingredients. The process and timing remain the same.

A classic sourdough baguette with a crisp crust, chewy interior, and tangy flavor perfect for sandwiches or serving with cheese and butter.

Scale

1. In a large bowl, mix the starter and water until dissolved.
2. Add flour and mix until a shaggy dough forms. Cover and rest for 1 hour (autolyse).
3. Sprinkle salt over the dough and mix by hand until well incorporated.
4. Perform stretch and folds every 30 minutes for 2 hours, keeping the dough covered between sets.
5. After the final fold, let the dough rest until doubled in size (about 3–4 hours depending on temperature).
6. Gently turn the dough onto a floured surface and divide into two equal portions.
7. Shape each portion into a baguette by flattening slightly, folding the sides inward, and rolling tightly into a log.
8. Place shaped baguettes on a floured couche or parchment-lined tray, seam side up. Cover and refrigerate overnight.
9. The next day, preheat the oven to 475°F (245°C) with a baking stone or steel and a steam pan inside.
10. Score the baguettes with a sharp blade, then bake with steam for 20–25 minutes until golden brown.
11. Cool completely on a wire rack before slicing.

Use an active, bubbly starter for best results.
If your kitchen is cold, fermentation may take longer. Be patient.
To create steam, add a cup of hot water to the steam pan just before closing the oven door.

Keywords: sourdough, baguette, artisan bread, homemade