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    Home » SOURDOUGH » ACTIVE STARTER

    Crusty Overnight Sourdough Baguette

    Published: February 15, 2021 · Updated: August 16, 2022 by Ieva · This post may contain affiliate links · 10 Comments

    Jump to Recipe

    Our Crusty Sourdough Baguettes have a soft and airy interior and that classic chewy sourdough crust! This is an overnight recipe, but the actual hands-on time isn’t long! Delicious served warm, smothered in butter with a hearty stew or a soup. What is more, slice into rounds for bruschetta, or simply fill with your favourite sandwich fillings for an ultimate baguette sandwich!

    If your favourite part of a classic sourdough loaf is its crust, I’m glad you’re reading this recipe! Sourdough Baguettes have LOTS of crusty goodness! And paired with their airy and slightly chewy interior, they are absolutely delicious!

    Take Me To:
    • What Are French Baguettes?
    • What Will You Need to Make the Perfect French Baguette?
    • Timeline:
      • Day 1:
      • Day 2:
    • Step-by-Step Sourdough Baguette Recipe:
      • Day 1:
      • Day 2:
    • Frequently Asked Questions
    • How To Store Baguettes?
    • Other Sourdough Recipes To Try

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    What Are French Baguettes?

    Baguette is a long thin French bread, distinguishable by its shape and crusty exterior. Popular in France since the 18th century, baguettes are enjoyed all over the world these days. Rightly so, these loaves have it all: they are soft and light on the inside and have a deliciously crunchy crust when freshly out of the oven. And let’s be honest, they are fun! The word baguette simply means, a wand or a stick in French and works perfectly to summarise the slim looks of the loaf!

    baked crusty baguettes in a baguette pan freshly out of the oven.

    What Will You Need to Make the Perfect French Baguette?

    Sourdough Baguettes aren’t hard to make. And if you’ve been baking with sourdough for a while, you will find baguettes are quite uncomplicated both in ingredients and method. The only thing that’s different is baking them in a baguette pan. It’s a wonderful piece of equipment for making bread rolls: the dough doesn’t stick, it has a perforated surface that lets the hot air circulate more evenly and the rolls hold their shape well.

    You will also need a few simple everyday ingredients: strong bread flour, salt, water and of course, an active sourdough starter!

    If you don’t yet have a sourdough starter, here’s an article on how to get started. Have a look at our Sourdough Maintenance Tips as well.

    Active sourdough starter in a mason jar.

    Timeline:

    Before I start with the step-by-step recipe, here’s my timeline for making Overnight Sourdough Baguettes for the next day’s lunch:

    Day 1:

    • 7:00 am: I feed my starter in the ratio 1part starter :1 part flour :1 part water and leave it at room temperature to at least double.
    • 12:00 pm: My starter is almost doubled, so I start the autolyse.
    • 1:00 pm: Mix in the rest of the flour, salt, sourdough starter and knead in the stand mixer for 10 minutes. Tip the dough in a greased bowl and cover.
    • 1:30 pm: First set of coil folds
    • 2:00 pm: Second set of coil folds.
    • 2:30 pm: Third set of coil folds.
    • 3:00 pm: Fourth set of coil folds.
    • 3:30 pm: Fifth set of coil folds
    • 4:00 pm: Sixth set of coil folds. Then cover and leave for 1 hour undisturbed.
    • 5:00 pm: Pop the dough in the fridge, well covered and leave it there overnight to finish the proof.

    Day 2:

    • 7:00 am: Shape the baguettes. Leave them in the baguette pan to prove for 2-3 hours or until doubled in size.
    • 10:00 am: Score and bake the baguettes.

    Step-by-Step Sourdough Baguette Recipe:

    Day 1:

    When your starter has almost doubled in size, in a stand mixer bowl, mix water and half of the flour into a rough dough, cover and leave to autolyse for 30-60min.

    Add the active sourdough starter, salt, the rest of the flour and, with a dough hook attachment, knead on medium speed for about 10 minutes in a stand mixer. The dough should clear the sides but will be quite sticky.

    Tip the dough into a lightly greased bowl. Cover with a tea towel and leave it in a warm spot to prove. For the next 4 hours, every 30 minutes, uncover the bowl and perform a set of coil folds. After the last fold, cover the bowl and leave to prove for an hour.

    Coil Folds (please note, this is the Sourdough Bara Brith Dough, but the folding method is the same)
    Dough in a square glass dish.
    Dough after coil fold in a glass dish.

    Place the dough in the fridge and leave overnight.

    Day 2:

    Dust your baguette pan with flour (we used semolina flour). Take the dough out of the fridge and tip onto a floured surface. Divide the dough into two and shape two tight balls.

    Baguette pan dusted with semolina flour.

    Place the ball of the dough seam side up. Gently stretch it out into a horizontal rectangle. Take the top third of the dough and fold it down to meet the middle. Use your palm to push it down. Take the bottom third and fold it up. Push down again. With the palms of your hands, start rolling the dough to lengthen it to approx 35cm (14in) long. Here’s a good video on how to shape baguettes.

    Swiftly lift the baguettes onto the pan, sprinkle with flour (we use semolina flour, as it seems to prevent the dough from sticking better) and lightly cover with a tea towel or clingfilm. Leave in a warm spot to prove again for approx 2 hours or until doubled in size.

    Shaped sourodugh baguettes in a baguette pan.
    Baguettes doubled in size after proofing.

    Preheat the oven to 240°C Fan (the highest setting on most ovens). Just before cooking the baguettes, place an oven-proof dish with boiling water on the bottom shelf.

    Sprinkle some more flour on your baguettes. Using a very sharp knife or a bread scorer, make three diagonal lines fairly deep into the dough on each baguette.

    Place the baguettes in the oven for 15-20 minutes.

    Scroing the bread with a sharp razor.
    baked baguettes still in the pan.

    Frequently Asked Questions

    Can I Use Plain (All-Purpose) Flour To Make Baguettes?

    Yes, you absolutely can! We tested this recipe with both strong flour and usual plain flour and both work fine. However, if you’re using flour with lower gluten content (plain flour), give the dough a couple more minutes of kneading to really develop the gluten that’s there. It will make the dough more elastic and easier to work with!

    How To Store Baguettes?

    Just like with most other bread, Sourdough French Baguettes are at their best on the day that they are baked. However, if you want to keep them for an extra day, it is best to wrap them in brown paper. Alternatively, you can tightly wrap the baguettes in a clean dry kitchen towel.

    For longer storage, we recommend freezing your bread. Wrap the baguettes tightly in either foil or cling film and then place them in an airtight box or freezer bag for extra protection from drying out.

    Other Sourdough Recipes To Try

    We love making sourdough. For other recipes, have a look at:

    • Sourdough Yorkshire Puddings
    • Soft Sourdough Pretzels
    • Overnight Sourdough Focaccia with Herbs and Olives
    Sourdough baguettes on a wire rack.

    Crusty Overnight Sourdough Baguettes

    Our Crusty Sourdough Baguettes have a soft and airy interior and that classic sourdough crust! This is an overnight recipe, but the actual hands-on time isn't long! Delicious served warm, smothered in butter with a hearty stew or a soup. What is more, slice into rounds for bruschetta, or simply fill your favourite sandwich fillings for an ultimate baguette sandwich!
    4.63 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 20 mins
    Fermenting & Proving: 12 hrs
    Total Time 13 hrs 20 mins
    Course Baking, Bread
    Cuisine French, Sourdough
    Servings 6 portions (2 baguettes)
    Calories 160 kcal

    Equipment

    • Baguette Pan

    Ingredients
     
     

    • 220 g active sourdough starter
    • 120 ml water
    • 210 g strong bread flour
    • ½ teaspoon salt

    Instructions
     

    Day 1:

    • When your starter has almost doubled in size, in a stand mixer bowl, mix water and half of the flour into a rough dough, cover and leave to autolyse for 30-60min.
    • Add the active sourdough starter, salt, the rest of the flour and, with a dough hook attachment, knead on medium speed for about 10 minutes. The dough should clear the sides, but will be quite sticky.
    • Tip the dough into a lightly greased bowl. Cover with a tea towel and leave it in a warm spot to prove. For the next 4 hours, every 30 minutes, uncover the bowl, and perform a set of coil folds (see video in the text above). After the last fold, cover the bowl and leave to prove for an hour.
    • Place the dough in the fridge and leave overnight.

    Day 2:

    • Dust your baguette pan with flour (we used semolina flour). Take the dough out of the fridge and tip onto a floured surface. Divide the dough into two and shape two tight balls.
    • Place the ball of the dough seam side up. Gently stretch it out into a horizontal rectangle. Take the top third of the dough and fold it down to meet the middle. Use your palm to push it down. Take the bottom third and fold it up. Push down again. With the palms of your hands, start rolling the dough to lengthen it to approx 35cm (14in) long.
    • Swiftly lift the baguettes onto the pan, sprinkle with flour and lightly cover with a tea towel or clingfilm. Leave in a warm spot to prove again for approx 2 hours or until doubled in size.
    • Preheat the oven to 240°C Fan (the highest setting on most ovens). Just before cooking the baguettes, place an oven-proof dish with boiling water on the bottom shelf.
    • Sprinkle some more flour on your baguettes. Then make three diagonal lines fairly deep into the dough.
    • Place the baguettes in the oven for 15-20 minutes.

    Notes

    Sourdough Baguettes are best served on the day they are baked.

    Nutrition

    Calories: 160kcalCarbohydrates: 32gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 196mgPotassium: 35mgFiber: 1gSugar: 1gVitamin A: 1IUCalcium: 6mgIron: 1mg
    Keyword Baguettes with Sourdough, Crusty Sourdough Baguette, French Baguettes with Sourdough, How to Make Baguettes with Sourdough, How to Make Sourdough Baguettes, Overnight Baguette Recipe, Sourdough Baguette recipe, Sourdough Baguette recipe UK, Sourdough Baguettes
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Danielle

      March 03, 2021 at 12:47 pm

      5 stars
      I have been meaning to get into bread making and you have made it sound so easy! I love your step by step instructions. Can’t wait to try it!

      Reply
      • Ieva

        March 03, 2021 at 8:19 pm

        That’s so great that you feel inspired! Bread making is very rewarding! 🙂

        Reply
    2. Alisa Infanti

      June 01, 2021 at 12:46 pm

      5 stars
      Love that you have your own baguette trays. Jealous! Even without them this recipe turned out incredible.

      Reply
      • Ieva

        June 01, 2021 at 6:20 pm

        You’ll have to show me how to make them without the baguette trays! Never made them without! 🙂

        Reply
    3. Carole

      October 22, 2021 at 6:39 pm

      5 stars
      This is an excellent sourdough baguette recipe. It came out great!
      I test and review recipes on my blog
      Vermont Food Librarian and have recommended your baguette recipe.
      In an upcoming post, I will be writing about baguette baking and featuring your recipe with images. Also on Instagram @vermontgiardiniera
      https://vtfoodlib.com/sourdough-breads-2/

      Reply
      • Ieva

        October 22, 2021 at 7:47 pm

        So glad to hear! Thanks so much for the feedback. It’s great to see the pictures on your website! Some wonderful Sourdough recipes you’ve tested – I’ll keep an eye on your website 🙂

        Reply
    4. Natalie

      May 20, 2022 at 7:08 pm

      5 stars
      I always make homemade bread. Love your baguettes recipe, great for my kids lunch, thanks!

      Reply
      • Ieva

        May 21, 2022 at 12:22 pm

        Thanks, Natalie! Glad your kids enjoy them for lunch! 🙂

        Reply
    5. Kushigalu

      June 16, 2022 at 10:08 am

      5 stars
      Never tried sourdough baguette before. So delicious. Thanks for sharing

      Reply
      • Ieva

        June 16, 2022 at 10:30 am

        You are most welcome! Enjoy 🙂

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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