Sourdough Baguette with Autolyse: Crackling Crust Recipe

This sourdough baguette uses the autolyse method - flour and water rest together and "self-knead" for an hour, and only then is the starter, salt and sugar added. It bakes on a stone with steam: 15 minutes at 240-250 °C and another 15 at 210 °C. I insist you try this - the crust is crackling and the crumb is superb.

Sourdough Baguette with Autolyse

Three crackling-crust baguettes made with sourdough starter, using the autolyse method and baked on a stone with steam.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rising time 4 hours hrs 30 minutes mins

Total Time 5 hours hrs 30 minutes mins

Servings: 3 baguettes

Ingredients Method Notes

Ingredients

  

• 180 g bread starter active, bubbly
• 465 g wheat flour 4 tbsp reserved for kneading
• 25 g rye flour
• 310 ml water cold
• 15 g sugar
• 10 g salt

Method

 

1. Take the well-bubbling starter out of the fridge.
2. Sift both types of flour into a bowl, pour in the cold water and quickly knead the dough by hand. Cover with plastic wrap and leave for an hour in a warm place - this is the autolyse.
3. Add the active starter, salt and sugar and knead into a more even, tender dough; if needed, add a couple more tablespoons of flour.
4. Leave the dough in a warm place for an hour, then fold it and let it rest for another 30 minutes.
   
5. Turn the dough out onto a floured surface, divide into three pieces and shape into baguettes: stretch each piece into a rectangle, then fold the edges to the center, pinching them closed, until stretched into shape.
6. Transfer the baguettes to a parchment-lined baking sheet, pleating the parchment between them, cover with a towel and leave in a warm spot for 1.5-2 hours until they expand.
7. Place a baking stone on the middle rack of the oven, set a pan below it, pour in a cup of boiling water and preheat the oven to 240-250 °C.
8. Score the baguettes, mist them well with a spray bottle and bake with steam on the stone for 15 minutes.
9. Remove the pan of water, lower the oven to 210 °C and bake for another 15 minutes.
   
10. Let the finished baguettes cool completely before tasting.
    

Notes

The autolyse method was developed by a French baking expert and is especially good for hand-kneaded dough.

Tips

• An ordinary ceramic tile from a hardware store works great instead of a baking stone.
• The autolyse method gives an excellent crumb, aroma and shaping, and is well suited to quick hand-kneading.
• Before putting the baguettes in the oven, score them so gas can escape and the dough doesn't tear.
• Arrange the baguettes on the baking sheet so you can pleat the parchment between them - that way they won't stick together.