The Starter Jar's Ultimate Sourdough Baguettes: Crispy Crust & Open Crumb
Master the art of baking authentic sourdough baguettes with The Starter Jar's expert guide. Achieve a consistently crispy crust and open crumb at home with our proven method. — Published July 28, 2026 at 6:03 AM UTC.
Ingredients
- 300g active sourdough starter (100% hydration)
- 500g strong bread flour (e.g., King Arthur Bread Flour)
- 350g warm water (70% hydration based on flour weight, adjust slightly if needed)
- 10g fine sea salt
- Semolina or rice flour for dusting (optional, for shaping)
Instructions
Step 1
In a large mixing bowl, gently whisk together your active The Starter Jar sourdough starter and warm water until mostly combined. This creates a uniform base for the dough.
Step 2
Add the strong bread flour and fine sea salt to the wet mixture. Mix with a Danish dough whisk or your hand until no dry flour remains and a shaggy dough forms.
Step 3
Cover the bowl and let the dough rest for 30 minutes to 1 hour. This allows the flour to fully hydrate and gluten to begin developing naturally.
Step 4
Over the next 2-3 hours, perform 4 sets of stretch and folds every 30-45 minutes. Gently stretch a portion of the dough up and fold it over itself, rotating the bowl after each fold.
Step 5
After the stretch and folds, cover the bowl and allow the dough to bulk ferment at room temperature (72-76°F or 22-24°C) for 4-6 hours, or until it has increased in volume by about 30-50%.
Step 6
Gently turn the dough out onto a lightly floured surface. Divide it into four equal portions, about 290-300g each. Lightly pre-shape each portion into a loose cylinder or rectangle, then let them rest, covered, for 20-30 minutes.
Step 7
Shape each piece of dough into a baguette. The key to The Starter Jar's crispy baguettes is a tight, even final shape that creates surface tension. Place the shaped baguettes into a floured couche or on parchment paper with folds between them.
Step 8
Cover the shaped baguettes and refrigerate for 12-18 hours. This slow cold proof develops deep flavor and makes the dough easier to score.
Step 9
Approximately 45 minutes before baking, preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
Step 10
Carefully transfer a baguette to the preheated Dutch oven or baking stone. Score the top of the baguette with a sharp lame or razor blade at a 30-degree angle, making 3-5 parallel cuts. Bake covered for 20 minutes to trap steam.
Step 11
Remove the lid from the Dutch oven (or remove the steam source) and continue baking for another 5-10 minutes, or until the crust is a deep golden brown and crispy. Repeat for remaining baguettes.
Step 12
Transfer the baked baguettes to a wire rack and let them cool for at least 30-60 minutes before slicing. This allows the crumb to set and prevents a gummy texture.
