These sourdough baguettes are light and crispy. Crust is thin and crumb is open.
Overnight fermentation adds dimension to taste profile, and it’s delicious even on its own!
Please turn on caption in your language for explanation.
0:00 Intro
1:00 Autolyse
1:37 Starter timeline
2:48 Mixing
4:44 Folding
6:40 Dividing, preshape
9:15 Shaping
13:50 Scoring, baking
15:40 Bake setting
17:35 Crumb reveal
Recipe used in the video
(makes 6 x 275g baguettes)
Flour 825g + Water 532g for autolyse
Active starter 207g
Salt 15g
Bassinage water 75g
Music track: Rose by Lukrembo
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Music track: Until Late At Night by Lukrembo
Source: https://freetouse.com/music
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4 Comments
Thank you for sharing, dear Lily! All your videos are incredibly helpful and very pleasant to watch!❤
Awesome! And why do you turn the oven off for 10 minutes?
Dear Lily, I'm an Italian follower of yours; I don't speak English very well. But I love all your videos because they're translated into Italian. I also really enjoy baking with sourdough starter. I wanted to ask you, could you write the baguette recipe in Italian? Thanks in advance.
ı did not see the grams of wter and flour, could you pls write them?