Crispy French Baguettes Levain Bakery
Discover the art of artisan baking with this irresistible recipe for Crispy French Baguettes Levain Bakery-style, featuring the timeless charm of sourdough bread. Using an active Levain sourdough starter, bread flour, and a slow fermentation process, these baguettes achieve a perfectly crisp, golden crust and an airy, flavorful crumb. Key steps like the autolyse method, stretch-and-fold technique, and steam baking capture authentic French textures and flavors, while the addition of optional sugar adds a hint of sweetness. Whether served warm with butter or paired with your favorite charcuterie, these homemade baguettes are a showstopper for any meal. Perfect for sourdough enthusiasts and anyone ready to embrace traditional bread-making techniques, this recipe brings bakery-quality results right to your kitchen.
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Recipe Information
Ingredients
- 100 g Levain (active sourdough starter)
- 500 g Bread flour
- 350 ml Water (room temperature)
- 10 g Salt
- 5 g Sugar (optional)
Instructions
In a large mixing bowl, combine the levain and water. Stir until the levain is mostly dissolved.
Add the bread flour and mix until no dry bits remain. Cover the bowl with a damp towel and let it rest for 30 minutes. This is called the autolyse process.
After 30 minutes, sprinkle the salt (and sugar if using) over the dough. Mix by hand or with a dough hook until fully incorporated. The dough will feel slightly sticky.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer on medium speed for 5-6 minutes.
Place the dough in a lightly oiled bowl and cover with a damp towel. Let it rise at room temperature for 4 hours, performing stretch-and-folds every 30 minutes for the first 2 hours. To perform a stretch-and-fold: grab the edge of the dough, stretch it upward, and fold it back over itself.
After the first rise, divide the dough into 3 equal pieces. Shape each piece into a rectangular envelope, then roll them tightly into logs to form baguettes.
Place the shaped baguettes on a parchment-lined baking sheet or a baguette baking tray. Cover them lightly and let them proof for an additional 1 hour.
Preheat your oven to 475°F (245°C). Place a pan of water on the bottom rack of the oven to create steam.
Score the tops of the baguettes with a sharp knife or blade to allow them to expand while baking.
Bake the baguettes for 20-25 minutes, or until they are golden brown and crispy. Rotate the baking sheet halfway through for even baking.
Remove the baguettes from the oven and let them cool on a wire rack for at least 30 minutes before slicing.
Serve fresh, warm, or toasted, and enjoy the crispy crust and airy crumb of your homemade Levain baguettes!
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3944 mg | 171% | |
| Total Carbohydrate | 395.9 g | 144% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 6.6 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
