Sourdough Baguette Bread Machine
Craft the perfect blend of old-world charm and modern convenience with this Sourdough Baguette Bread Machine recipe! Ideal for novice bakers and sourdough enthusiasts alike, this recipe simplifies the art of baguette-making by utilizing a bread machine’s dough cycle for effortless kneading and first rise. Featuring a tangy sourdough starter, a mix of all-purpose and bread flour, and a hint of sugar, these baguettes boast a crisp, golden crust and soft, airy interior. With just 20 minutes of hands-on prep, you’ll enjoy bakery-quality baguettes fresh from your oven. Serve warm with butter, as a base for sandwiches, or alongside soups and charcuterie for the ultimate artisan experience. Perfect for anyone searching for homemade sourdough baguettes with minimal fuss, this is your step-by-step guide to mastering a timeless classic!
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 240 milliliters Warm water
- 400 grams All-purpose flour
- 100 grams Bread flour
- 10 grams Salt
- 7 grams Sugar
Instructions
Ensure your sourdough starter is active and bubbly before beginning the recipe.
Add the ingredients to your bread machine in the following order: warm water, sourdough starter, all-purpose flour, bread flour, sugar, and salt.
Set the bread machine to the 'Dough' cycle, which typically takes around 90 minutes. This cycle will knead the dough and allow it to rest for the first rise.
Once the dough cycle is complete, transfer the dough to a lightly floured surface.
Divide the dough into 3 equal portions and shape each into a baguette, approximately 12 inches long. Place the shaped baguettes onto a baking sheet lined with parchment paper or a lightly floured baguette pan.
Cover the baguettes with a damp kitchen towel or plastic wrap and allow them to rise at room temperature for about 1 to 1.5 hours, or until they have doubled in size.
Preheat your oven to 475°F (245°C) and place a shallow pan of water on the bottom rack to create steam for a crisp crust.
Using a sharp knife or lame, make 3 to 4 diagonal slashes on the surface of each baguette.
Bake the baguettes in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Cool the baguettes on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3943 mg | 171% | |
| Total Carbohydrate | 400.2 g | 146% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 8.2 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 553 mg | 12% | |
*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.
