Summary (10-10-2026): I am by no means a bread-making expert, but this is the method I use every week to make sourdough baguettes for the Master Blend on-farm store. It is simple yet effective, yielding two loaves that are about 12-14 inches long and great for sandwiches, pizza-bread, or simply slicing, toasting, & serving alongside a healthy helping of your protein of choice.

Equipment:

• Parchment paper-lined baking sheet

• Oven-safe saucepan or sheet pan for making steam

• Sharp knife for scoring bread

Ingredients:

• 160g sourdough starter *

• 500g bread flour (about 4 cups)

• 340g water (about 12 oz. water)

• 12-15g Kosher salt (about 1 tbsp)

(*I use the discard from feeding my sourdough starter, Doug. Make sure the starter is bubbly before you begin. If it was removed from the refrigerator, it needs to be left out at room temperature until it shows more activity.)

Instructions:

1. Combine the ingredients, mix them together into a manageable dough, and let that dough rest in a covered bowl for 4-8 hours or until it has about doubled in size.

2. Place the dough in the fridge for 12 hours or overnight to help develop flavor.

3. Preheat the oven to 375 F, and place a water-filled sheet pan or sauce pan into that oven to create steam.

4. Form the loaves (can make two with this recipe) and place them on a parchment-paper-lined sheet pan. I’m not a loaf-forming expert, but I like to form it like so:

• i. Lay the dough out in a semi-loaf shape.

• ii. Fold the ends inward just until they touch.

• iii. Fold the loaf lengthwise, and pinch the seam together along the whole thing.

• iv. Roll across the counter surface, applying pressure (usually to the ends) to taper the loaf’s end.

• v. Place the loaf seam-side down on the parchment paper-lined baking sheet.

5. Score the loaf (three to four ~1/2" deep slashes made diagonally across from one side of the loaf to the other).

6. Place the loaf/loaves into the steamy, preheated oven for 27-30 minutes. I like the internal temperature of the loaves to reach 205 F.

7. Remove the bread from the oven and place on a cooling rack.

8. Let the baguette cool to room temperature (if you can!) before cutting.