Okay, so I made these a couple months ago, but they were pretty awesome! My life has been kind of crazy lately and I’m back at school without a kitchen, so I apologize for the lack of updates lately. Don’t worry though, I am graduating in less than 2 weeks and then I will be FREE from university and life without a kitchen FOREVER! I hope. Believe me, though, I plan to make up for my lack of updating this summer and when I move to Prague in August.

I can’t completely take credit for these though, as these Ultimate Sourdough Baguettes are pilfered from Recipezaar. I didn’t quite cook them as the recipe described, but that’s because I was in a rush to catch a ferry back up to college.

Sourdough Baguettes

Serving Size: 2 big baguettes

Yummy homemade sourdough baguettes.


  • 1 1/4 cups lukewarm water
  • 2 cups proofed sourdough starter
  • 5-6 cups flour
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 4 teaspoons yeast
  • 4 teaspoons vital wheat gluten


  1. In a large bowl combine the water, starter, and 3 cups flour, mixing until smooth.
  2. Stir in the salt, sugar, yeast, and gluten then add 2 more cups flour.
  3. Continue stirring until the dough starts to pull away from sides of bowl, add only enough flour to make a slack, sticky dough.
  4. Knead 5 minutes and turn into an oiled bowl to rise 1-1/2 to 2 hours.
  5. After the first rising is done, deflate and divide dough into 6 thin or 3 thick baguettes or several rolls and place at least 4 inches apart from each other on parchment paper or something else that won't stick. Each one should be approximately 18 inches long.
  6. Place a lightly greased piece of plastic wrap on top and let rise 1 hour (don't forget this part or you'll end up with a mess!).
  7. Brush with water/very diluted cornstarch and sprinkle w/ desired topping (optional, try sesame or poppy seeds).
  8. Sprinkle baking tray/preheated baking stone with fine-ground corn meal and carefully transfer baguettes to it.
  9. Bake at 450°F oven for 20 min with a tray filled with water in the oven to create steam.
  10. Remove from oven, place rack at top of oven then put bread back in and broil till deep golden brown in color, watching closely.