Vegan Sourdough Baguette
Elevate your bread-baking game with this irresistible Vegan Sourdough Baguette recipe, a perfect fusion of traditional flavor and plant-based simplicity. Featuring just four wholesome ingredients, including a lively sourdough starter, all-purpose flour, water, and salt, this recipe creates artisanal baguettes that are beautifully golden, crackly on the outside, and soft yet chewy on the inside. With its patient fermentation process and delicate stretch-and-fold technique, this recipe ensures delicious depth of flavor and an open-crumb texture. Ideal for sandwiches, pairing with soups, or simply enjoying with vegan butter or spreads, these baguettes offer a bakery-quality experience right in your kitchen. With detailed instructions on shaping and scoring, plus the addition of steam for that perfect crust, this recipe is great for seasoned sourdough bakers and beginners alike. Make these homemade vegan baguettes today and embrace the magic of sourdough!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Active sourdough starter
- 325 milliliters Water
- 10 grams Salt
Instructions
In a large mixing bowl, combine 500 grams of all-purpose flour and 100 grams of active sourdough starter.
Slowly add 325 milliliters of water while mixing with your hand or a wooden spoon until a shaggy dough forms.
Cover the bowl with a damp cloth and let the dough rest for 30 minutes (autolyse process).
After resting, sprinkle 10 grams of salt over the dough and mix thoroughly until the salt is fully incorporated.
Begin a series of stretch-and-folds: Pull one side of the dough up and fold it over its center, then rotate the bowl and repeat on the other sides. Perform this process 4 times, spacing stretch-and-folds by 30 minutes.
Cover the dough and let it bulk ferment for 6-8 hours at room temperature, or until it doubles in size (timing may vary depending on the ambient temperature).
Lightly flour a clean surface and gently transfer the dough onto it. Divide the dough into two equal parts.
Pre-shape each portion into a loose oval by folding the dough onto itself, then let them rest for 15 minutes.
Shape the ovals into baguettes by gently flattening each piece, folding the edges toward the center, and then rolling them into tight cylinders.
Place the shaped baguettes onto a floured baguette pan or kitchen towel seam-side down, leaving space between them. Cover lightly and proof for 1-2 hours, or until they appear puffed and airy.
Preheat your oven to 475°F (245°C) and place a pan of water at the bottom of the oven to create steam.
Transfer the proofed baguettes onto a parchment-lined baking sheet if not already in a baguette pan. Score the tops with a sharp knife or razor blade for proper expansion during baking.
Bake the baguettes for 20-25 minutes, or until golden brown and crusty. Rotate the tray halfway through for even baking.
Let the baked baguettes cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 391.6 g | 142% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 1.1 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 556 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.
