Sourdough Demi-Baguettes
Crackly crust, delicate crumb, and that unmistakable French flair — scaled down for the home baker.
At a Glance
Loaf Style: Demi-baguette (short baguette batons)
Skill Level: Intermediate
Total Time: ~22–26 hours (includes overnight proof)
Prep Time: ~30 minutes
Yield: 3 demi-baguettes
Hydration: 70%
Bake Temp: 475°F / 245°C
Baking Vessel: Baking steel, stone, or perforated baguette tray + steam
Ingredients
100g active sourdough starter (100% hydration)
400g bread flour
280g water
8g fine sea salt
Optional: rice flour or semolina for dusting
Instructions
Mix the Dough
1. In a large mixing bowl, whisk together water and starter. Add flour and mix until combined into a shaggy dough.
2. Cover and let rest for 45 minutes to 1 hour (autolyse).
Add Salt and Begin Bulk Fermentation
3. Add salt and gently knead or pinch to incorporate.
4. Bulk ferment at room temperature for 3½–4½ hours, performing 3–4 sets of stretch and folds every 30–45 minutes.
Divide and Pre-Shape
5. Turn the dough onto a lightly floured surface and divide into 3 equal portions (~260g each).
6. Pre-shape each into a short log and rest uncovered for 20 minutes.
Final Shape
7. Working with one piece at a time, flatten gently, then fold the top third down, bottom third up, and seal the seam. Roll each piece into a 9–10 inch baton.
8. Place seam-side down on a couche or parchment-lined tray. Cover lightly and refrigerate for 8–12 hours.
Score and Bake
9. Preheat oven to 475°F / 245°C with a baking steel or stone inside. Place a metal tray on the bottom rack for steam.
10. Turn loaves onto parchment. Score each with 3–4 overlapping diagonal slashes.
11. Slide onto the hot baking surface. Pour hot water into the steam tray and quickly close the oven.
12. Bake for 20–25 minutes, or until the crust is deep golden and crisp.
Cool and Serve
13. Transfer to a wire rack. Cool at least 30 minutes before slicing or serving.
Visual Cues
Classic golden crust with flared grignes (ears) from scoring
Shape should be slender and evenly browned
Crumb should be moderately open, soft, and elastic
Why This Works
Baguettes demand a careful balance of gentle shaping, fermentation control, and steam. This scaled-down version makes them approachable for home bakers while retaining that iconic French character — crisp crust, slender shape, and delicate chew.
