Rustic No-Fuss Sourdough Baguettes

Instructions

1. 1

   FEED YOUR STARTER: In a clean jar, combine 50g starter, 50g bread flour, and 50g room temperature water. Stir well until no dry flour remains - it should look like thick pancake batter. Cover loosely and let rest at room temperature for 6-8 hours until doubled in size with a dome top and pleasantly tangy aroma. Your starter is ready when it passes the float test - a small spoonful should float in water.

2. 2

   MIX THE DOUGH: In a large bowl, combine 370g room temperature water and 120g active starter. Stir vigorously until the starter completely dissolves - no lumps! Add 10g salt and stir until dissolved. Add 500g bread flour all at once and mix with a silicone spatula until you have a shaggy dough with no dry flour pockets. The dough will look rough and uneven - that's perfect! This lazy method skips autolyse for maximum ease.

3. 3

   SINGLE STRETCH & FOLD: With wet hands, grab one side of the dough and stretch it up, then fold it over to the opposite side. Rotate the bowl 90 degrees and repeat 3 more times until you've made a complete circle. The dough should feel slightly smoother and more cohesive. Cover the bowl tightly with plastic wrap - this is your only stretch and fold session for maximum laziness!

4. 4

   COLD OVERNIGHT BULK FERMENT: Immediately transfer your covered bowl to the refrigerator for 8-16 hours. The cold environment slows fermentation while developing incredible flavor complexity. The dough will slowly puff and develop a slightly jiggly texture as wild yeasts work their magic overnight.

5. 5

   SHAPE INTO RUSTIC BAGUETTES: Remove dough from fridge and turn onto a lightly floured surface. Gently stretch the cold dough into a rough rectangle, about 12x8 inches. Using a bench scraper or knife, cut into 4 equal pieces. Working quickly, lightly shape each piece into a rustic baguette by rolling gently with your palms - don't worry about perfection! The cold dough is easier to handle and holds its shape beautifully.

6. 6

   TRANSFER TO PARCHMENT: Line two baking sheets with parchment paper. Transfer 2 shaped baguettes to each sheet, spacing them about 3 inches apart. The parchment makes for easy transfer to your hot baking stone later. No additional proofing needed - we're going straight to the oven for that authentic rustic texture!

7. 7

   PREHEAT & PREPARE STEAM: Place your baking stone on the middle rack and a shallow metal pan on the bottom rack. Preheat oven to 500°F (260°C) for at least 30 minutes. Fill a cup with hot water and set aside - you'll need this for steam. The stone needs to be thoroughly heated to create that perfect crust.

8. 8

   BAKE WITH STEAM: Working quickly, slide the parchment with 2 baguettes onto the hot stone (or bake in batches if needed). Immediately pour the hot water into the steam pan - listen for that satisfying sizzle! Reduce oven temperature to 450°F (230°C). Bake for 20 minutes with steam, then carefully remove the steam pan and bake another 25-30 minutes until deep golden brown.

9. 9

   COOL & ENJOY: Transfer baguettes to a wire rack and resist the urge to cut immediately! The crust should sound hollow when tapped, and you'll hear gentle crackling as it cools - that's the sign of a perfect bake. Cool for at least 30 minutes before slicing to let the crumb set properly.