Low Sodium Sourdough Baguette
Craft a bakery-style artisanal delight with this Low Sodium Sourdough Baguette recipe, perfect for those seeking a heart-healthy twist on a classic. This no-yeast recipe relies on an active sourdough starter for natural leavening, resulting in a beautifully airy crumb and a crisp, golden crust. Using minimal ingredients like unbleached bread flour, water, and a touch of optional honey for balance, these baguettes are simplicity at its finest. With patient fermentation and signature stretch-and-fold techniques, this slow-rise bread develops deep, tangy flavors without the need for added salt. Ideal for sandwiches, dipping in olive oil, or pairing with your favorite soups, this guilt-free recipe is a must-try for sourdough enthusiasts or anyone exploring low-sodium baking.
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Recipe Information
Ingredients
- 150 grams Active sourdough starter
- 500 grams Unbleached bread flour
- 350 ml Water
- 10 grams Honey (optional, for flavor balance)
Instructions
Step 1: In a large mixing bowl, combine the active sourdough starter, water, and honey (if using). Stir until dissolved.
Step 2: Gradually add the bread flour, mixing with your hand or a wooden spoon until a shaggy dough forms.
Step 3: Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes to allow the flour to hydrate (autolyse stage).
Step 4: After the rest, perform your first set of stretch-and-folds. Grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat until all four sides have been stretched and folded. Cover and rest for 30 minutes.
Step 5: Repeat the stretch-and-fold process three more times, with 30-minute intervals between each session. This helps develop gluten and structure.
Step 6: After the final stretch-and-fold, let the dough bulk ferment at room temperature until it has doubled in size (this can take 4 to 6 hours depending on the temperature).
Step 7: Once doubled, gently turn the dough out onto a lightly floured work surface. Divide it into three equal pieces and shape each piece into a rough log. Let the dough rest for 20 minutes, covered with a towel.
Step 8: Shape each piece into a baguette by flattening it into a rectangle, folding the top edge to the center, and rolling it tightly into a log. Pinch the seam to seal.
Step 9: Place the shaped baguettes on a floured couche or parchment paper-lined baking tray. Cover and let them proof for 1 to 2 hours, or until puffy.
Step 10: Preheat your oven to 475°F (245°C) with a baking stone or steel placed in the center rack. Place a shallow pan at the bottom of the oven for steaming.
Step 11: When ready to bake, score the baguettes with a sharp blade to allow for oven spring. Transfer them onto the hot baking stone or tray.
Step 12: Pour a cup of hot water into the pan at the bottom of the oven to create steam, then quickly close the door.
Step 13: Bake for 20 minutes, then reduce the oven temperature to 450°F (230°C) and bake for another 10 minutes, or until the baguettes are golden brown and sound hollow when tapped.
Step 14: Allow the baguettes to cool on a wire rack for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 404.7 g | 147% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 9.7 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 535 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.
