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Rustic Sourdough Baguettes with Poolish and Natural Starter

These rustic sourdough baguettes combine the depth of flavor from a natural sourdough starter with the light texture contributed by a poolish pre-ferment. The result is a crusty, airy, and aromatic French-style bread with a chewy crumb and a golden, crisp crust. Perfect for artisan bread lovers seeking a slow-fermented loaf with enhanced flavor and texture.
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Prep Time 40 minutes
Cook Time 25 minutes
Fermentation and Proofing Time 50 minutes
Total Time 1 hour 55 minutes
Servings: 3 baguettes
Course: Snack
Cuisine: French
Calories: 230
Ingredients Method Notes

Ingredients
  

Poolish Pre-ferment
  • 125 g bread flour for poolish
  • 125 ml water for poolish
  • a pinch active dry yeast for poolish
Sourdough Starter Mix
  • 125 g bread flour for sourdough starter mix
  • 125 ml water for sourdough starter mix
  • 125 g active sourdough starter
Final Dough Ingredients
  • 250 g bread flour for final dough
  • 175 ml water for final dough
  • 5 g active dry yeast optional, for dough stability
  • 10 g fine sea salt for final dough

Method
 

Prepare Poolish and Sourdough Starter Mix
  1. Mix 125g bread flour and 125ml water with a pinch of active dry yeast to make the poolish. Cover loosely and let it ferment at room temperature for about 12 hours, until bubbly and doubled in size.
  2. In a separate container, combine 125g bread flour, 125ml water, and 125g active sourdough starter. Let this mixture ferment at room temperature for approximately 4 hours until aerated and slightly domed.
Mix and Knead Final Dough
  1. In a large bowl, combine the prepared poolish, sourdough starter mix, 250g bread flour, 175ml water, and 5g active dry yeast (optional). Mix until a rough dough forms. Allow it to rest (autolyse) for 20 minutes.
  2. Add 10g fine sea salt to the dough and knead for 10 to 15 minutes until the dough is smooth, elastic, and slightly tacky.
Bulk Fermentation with Folding
  1. Place the dough in a lightly oiled bowl, cover, and ferment at room temperature for 1.5 to 2 hours. Perform gentle folds every 30 minutes to develop gluten strength.
Divide and Shape Baguettes
  1. Divide the dough into three equal portions. Shape each into a rough log and rest for 15 minutes.
  2. Shape each rested portion into a classic baguette by folding and rolling until about 12–14 inches long.
  3. Place shaped baguettes seam-side down on a floured couche or parchment-lined tray.
Final Proofing and Baking
  1. Cover the shaped baguettes loosely with a floured cloth and proof at room temperature for 1 to 1.5 hours until puffed but still slightly springy to the touch.
  2. Preheat the oven to 450°F (230°C) with a baking stone or steel inside and a tray for steam at the bottom.
  3. Score the baguettes with 3 to 5 diagonal slashes using a sharp blade or lame.
  4. Place the baguettes in the oven and add boiling water to the bottom tray to create steam. Bake for 20 to 25 minutes until golden brown and crusty.
  5. Optionally, crack the oven door open slightly in the last 5 minutes to enhance crust crispness.
Cooling and Serving
  1. Allow the baked baguettes to cool on a wire rack for at least 30 minutes before slicing to let the crumb set and flavors develop.

Notes

  • Use a kitchen scale for precise measurements, especially for hydration.
  • Fermentation times may vary depending on room temperature and starter activity; watch the dough rather than the clock.
  • If the dough feels dry during mixing, add water gradually, one tablespoon at a time.
  • For an extra blistered crust, refrigerate shaped baguettes overnight before baking.
  • Store baked baguettes in a paper bag at room temperature up to two days or freeze after cooling for longer storage.