How to Make Sourdough Baguettes with Crispy Crust

You love the idea of bakery-style sourdough baguettes but struggle to get that shattering, crispy crust at home. You’re not alone — many home bakers get soft or chewy crusts instead of the crisp snap they want. This guide shows you how to make sourdough baguettes with crispy crust using simple techniques that work in a home oven.

You’ll learn ingredient ratios, shaping and scoring tips, how to create steam, and quick troubleshooting so your sourdough baguettes crisp up beautifully every time. Read on and you’ll be baking pin-worthy baguettes you’ll want to share.

What You'll Need (ingredients + tools)

• Ingredients:
  • 500g bread flour
  • 350g water (70% hydration)
  • 100g active sourdough starter (fed and bubbly)
  • 10g fine sea salt
• Tools:
  • Digital scale, bench scraper, lame or sharp razor, baking stone or steel, steam source (Dutch oven or tray), linen cloth
• Prep tips:
  • Feed starter 4–6 hours before mixing so it’s at peak activity.
  • Use a warm, draft-free spot to ferment (around 75°F / 24°C).

Preparing Your Starter & Dough

1. Mix 500g flour and 350g water in a bowl until just combined. Autolyse for 30–60 minutes.
2. Add 100g active starter and mix until incorporated.
3. Add 10g salt, knead briefly, then use stretch-and-fold every 30 minutes for 2 hours (4 folds).
4. Bulk ferment at room temp for 3–4 hours, until dough has risen ~30–50% and shows bubbles.

Helpful notes:

• If you’re short on time, do one strong 5–7 minute knead or use an electric mixer.
• For deeper flavor and easier shaping, refrigerate overnight after the first bulk rise (retard for 8–12 hours).

Shaping, Scoring & Baking for Crispy Crust

Shaping:

1. Divide dough into 2–3 pieces (about 300–400g each).
2. Pre-shape gently, rest 15–20 minutes, then shape tightly into baguettes using your bench and thumbs to create surface tension.
3. Place on a well-floured linen or couche with seams up.

Proofing:

• Final proof 45–75 minutes at room temp, or overnight in fridge for 10–12 hours. Underproofing gives dense crumb; overproofing weakens slashes.

Scoring and steam:

• Preheat oven to 475°F (245°C) with baking stone or steel inside for 45 minutes.
• Score each baguette with 3–4 long diagonal cuts at a 30–45° angle.
• Create steam: place a cast-iron pan on the bottom rack and pour 1 cup boiling water into it right after loading, or bake inside a preheated Dutch oven with lid on for the first 12–15 minutes.
• Bake 12–15 minutes with steam, then remove steam source or lid and bake 6–10 minutes more until crust is deep golden brown.

Pro tips:

• For extra crisp, finish with a quick blast of high heat (500°F / 260°C) for 1–2 minutes if your oven allows.
• Avoid opening the oven in the first 12 minutes.

Troubleshooting, Serving & Storage

Common issues:

• Flat baguettes: likely underproofed or shaped without enough tension.
• Thick, soft crust: not enough steam or oven temp too low.
• Dense crumb: starter wasn’t active or dough under-fermented.

Serving:

• Cool at least 30 minutes before slicing so the crumb sets.
• Serve with butter, olive oil, or as sandwich bread.

Storage:

• Keep at room temp in a paper bag up to 2 days to preserve crisp crust.
• For longer storage, freeze cooled baguettes whole or sliced. Re-crisp in a 375°F (190°C) oven for 8–10 minutes from frozen.

Try this method a few times and tweak hydration or proof times to your kitchen. You’ll soon be pulling out reliably crisp sourdough baguettes with deep flavor and a crackly crust.

Baked one? Pin this guide for your next weekend bake and share with friends who want crisp crust, too. Which tip will you try first? Ready to make this happen? Let’s do it!