Step 1: Mix the Dough

In a large mixing bowl, combine the water and active sourdough starter. Stir until the starter is mostly dispersed in the water.

Add the bread flour and mix until no dry flour remains. You can use your hands, a sturdy spoon, or a dough scraper.

The dough may look rough and uneven at this stage. That is normal. You do not need to develop the gluten completely during the initial mixing.

Cover the bowl and let the dough rest for 30 minutes. This resting period allows the flour to absorb the water and begins gluten development naturally.

Step 2: Add the Salt

Sprinkle the salt over the dough.

Use damp fingers to pinch and fold the dough repeatedly until the salt is evenly incorporated. The dough may initially feel firmer or slightly resistant, but it should become more cohesive as you work it.

If the dough is difficult to handle, wet your hands lightly rather than adding large amounts of extra flour.

Cover the bowl again before beginning the next stage.

Step 3: Develop the Dough with Stretch-and-Folds

Over the next two hours, perform three or four sets of stretch-and-folds, spacing them approximately 30 minutes apart.

To complete one set:

1. Wet your hand lightly to prevent sticking.
2. Lift one side of the dough gently until you feel resistance.
3. Fold that section over the center.
4. Rotate the bowl and repeat around the dough.
5. Cover the bowl and allow the dough to rest until the next set.

The dough should gradually become smoother, stronger, and more elastic. It may initially spread out in the bowl, but after several sets it should hold its shape better.

Avoid pulling so forcefully that the dough tears. Gentle, consistent movements are more effective than aggressive stretching.

Step 4: Complete Bulk Fermentation

After the stretch-and-fold sessions, cover the dough and let it continue fermenting at room temperature.

The total bulk fermentation time varies according to the strength of your starter, the temperature of your kitchen, and the dough itself. In a warm kitchen, fermentation may progress much faster than in a cool room.

Instead of relying only on the clock, look for signs that the dough has become aerated and expanded noticeably. You may see bubbles along the sides of the bowl, and the surface may look slightly domed.

The dough should feel lighter and more elastic than it did after mixing. It does not always need to double in size, especially if you plan a longer final proof.

Avoid letting the dough over-ferment. If it becomes extremely slack, loses its structure, and collapses easily, it may have gone too far.

Step 5: Divide the Dough

Lightly flour your work surface and gently turn out the dough.

Use a bench scraper to divide it into four equal portions. A kitchen scale can help you achieve evenly sized baguettes.

Handle the dough gently to preserve as much of the gas created during fermentation as possible. Avoid pressing out all the air.

Shape each portion into a loose short cylinder, then allow the pieces to rest for about 10–20 minutes, covered with a clean towel or lightly greased reusable cover.

This brief rest relaxes the gluten and makes the dough easier to elongate.

Step 6: Shape the Mini Baguettes

Take one portion of dough and gently flatten it into a small rectangle.

Fold the upper edge toward the center and press lightly to seal. Fold the opposite edge toward the center, then fold the dough over itself to create a compact cylinder.

Pinch the seam closed. Place the dough seam-side down on the work surface.

Using both hands, roll the cylinder gently outward from the center toward the ends. Gradually lengthen it until it resembles a small baguette.

Taper the ends slightly if you prefer the classic baguette shape. Keep the thickness relatively even along the middle so the loaf bakes uniformly.

Repeat with the remaining portions. If the dough resists stretching or springs back, let it rest for a few minutes before continuing rather than forcing it.

Step 7: Arrange the Baguettes for Final Proofing

Place the shaped baguettes seam-side down on a floured couche or a parchment-lined baking tray.

A couche is a thick, flour-dusted cloth that supports the dough during proofing. You can create folds in the cloth between the loaves to help them maintain their shape.

If using parchment paper, leave sufficient space between the baguettes for expansion.

Cover the dough to prevent the surface from drying out. Let the baguettes proof for approximately 45–90 minutes, adjusting the time according to temperature and dough activity.

They should become slightly puffy and lighter. A gentle touch may leave a shallow indentation that slowly begins to recover.

If the dough springs back immediately, it may need more time. If it feels extremely fragile and the indentation does not recover at all, it may be over-proofed.

Step 8: Preheat the Oven

Preheat your oven to 475°F (245°C).

Position a baking stone, steel, or sturdy baking tray in the oven if you have one. Preheating the baking surface helps the baguettes receive strong heat when they are loaded.

For steam, place a separate sturdy metal tray on a lower rack before heating the oven. Use a tray that is suitable for the high temperature and the steam method you intend to use.

Allow the oven and baking surface to heat thoroughly. A fully preheated oven is important for good oven spring and crust development.

Safety note: Never pour water onto the oven floor, glass, or an unsuitable tray. Adding water to hot metal can create a sudden burst of steam and splashing. Use a method appropriate for your oven, keep your face and hands away from the steam path, and follow the oven manufacturer’s guidance.

Step 9: Score the Baguettes

Just before baking, use a sharp bread lame or a suitable sharp blade to score each baguette.

Make three or four shallow diagonal slashes along the top of each loaf. Angle the blade slightly rather than cutting straight down, and use confident movements.

Scoring gives the expanding dough controlled places to open during baking. It also creates the familiar appearance of a traditional baguette.

Avoid making the cuts excessively deep, as this may weaken the structure. If the blade drags or pulls the dough, it may not be sharp enough.

Step 10: Bake with Steam

Transfer the baguettes to the hot baking surface, leaving space between them.

Introduce steam using a safe method designed for your oven. If using a preheated metal tray, carefully add a small amount of hot water to that tray while keeping your hands and face away from the escaping steam.

Bake for approximately 10 minutes with steam present during the initial stage. The moist environment delays crust formation and helps the baguettes expand.

Do not open the oven repeatedly during this stage, because escaping heat and steam can interfere with oven spring.

Step 11: Finish Baking Until Deeply Golden

After the initial steaming period, carefully vent the oven or remove the steam tray if your setup allows you to do so safely. Never handle a hot tray of water without suitable protection.

Continue baking for another 10–15 minutes, or until the baguettes are deeply golden and the crust feels crisp.

The exact baking time depends on the size of the baguettes, the oven, and the baking surface. If you prefer a darker, crunchier crust, you may need a few additional minutes.

Watch the loaves near the end of baking to avoid excessive browning.

Step 12: Cool Completely

Remove the baguettes from the oven and transfer them to a wire rack.

Let them cool before slicing. During this time, moisture redistributes within the crumb and the crust continues to develop its final texture.