4.3 from 4 reviews
Platinum Instant Sourdough Baguettes
Classic French baguettes made with Platinum Instant Sourdough Yeast offer the familiar crust and soft interior of traditional baguettes but yield a more intense flavor profile. For a truly French experience, slice the bread in half lengthwise and create a jambon fromage (ham and cheese) sandwich. See video below.
Yield: 2 loaves
  • 1¼ cups (300 grams) warm water (110°F/43°C to 115°F/46°C), divided
  • 1 (0.63-ounce) package (18 grams) Platinum Instant Sourdough Yeast
  • 4 cups (508 grams) bread flour, divided
  • 2½ teaspoons (7.5 grams) kosher salt
  • 2 ice cubes
  1. STEP 1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together ¾ cup (180 grams) warm water and instant sourdough by hand until dissolved. Add 1⅓ cups (169 grams) flour, and beat at low speed until combined, about 30 seconds. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes. Add salt, remaining 2⅔ cups (339 grams) flour, and remaining ½ cup (120 grams) warm water, and beat at low speed until dough comes together, about 30 seconds. Switch to the dough hook attachment. Beat at low speed for 2 minutes.

  2. STEP 2. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°F/24°C) until dough is smooth and elastic, about 1½ hours, folding every 30 minutes.

  3. STEP 3. Turn out dough onto a lightly floured surface, and divide in half (about 296 grams each). Shape each half into a blunt log by gently flattening dough into a rectangle. Take one edge of short side of dough, and tuck over center third, pinching to seal. Fold remaining third over center, pinching to seal. Roll dough until seam side down. Cover and let rest for 15 minutes.

  4. STEP 4. Place a baguette pan on a rimmed baking sheet. Line each well of baguette pan with thin strips of parchment paper. Dust with bread flour.

  5. STEP 5. Shape baguettes by gently flattening each into an 8x6-inch rectangle so one long side is nearest you. Starting with top edge, fold top third of dough to center, pressing to seal. Fold bottom third over folded portion, pressing to seal. Fold dough in half lengthwise so long edges meet. Using the heel of your hand, firmly press edges to seal. Roll into a 16-inch log, tapering ends slightly. Place logs, seam side down, on prepared pan. Dust with bread flour. Cover and refrigerate 8 hours or overnight.

  6. STEP 6. Remove dough logs from refrigerator, and let rise in a warm, draft-free place (75°F/24°C) until slightly puffed, about 45 minutes.

  7. STEP 7. Preheat oven to 475°F (250°C).

  8. STEP 8. Using a lame or razor blade, score baguettes with long diagonal cuts. Place ice cubes on rimmed backing sheet. Using a large sheet of heavy-duty foil, loosely cover loaves (do not allow foil to touch loaves), sealing edges tightly around rim of baking sheet.

  9. STEP 9. Bake for 15 minutes. Remove foil and bake until golden brown and an instant-read thermometer inserted in center registers 205°F (96°C), 5 to 10 minutes more. Let cool on a wire rack.

Classic French baguettes made with Platinum Instant Sourdough Yeast by Red Star offer the familiar crust and soft interior of traditional baguettes but yield a more intense flavor profile. For a truly French experience, slice the bread in half lengthwise and create a jambon fromage (ham and cheese) sandwich. Find recipe at redstaryeast.com.

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  1. Can you make these on a regular sheet pan or do I have to use baguette pan?

    • Hi Steph,
      Yes, you can use a sheet pan. The baguette pan helps keep the shape, but your baguettes will still turn out fabulous! 🙂
      Happy baking!

  2. You need a bread maker recipe

  3. So like so many others I did not read this recipe entirely before I began. Completely missed the 8 hours in the fridge. Also who has room to store two shaped baguettes covered on a sheet pan in their fridge? I was so far committed I just went with it. Followed everything up to the point of refrigeration and went on to letting it rise for about 2 hours. Used a large shallow restaurant Chaffing pan with an inch of water vs. the ice cubes, in the bottom of the oven. Bread came out lovely. Maybe not as full blown as the 8 hr refrigerator version but nice. I think 2 1/3 tsp of kosher is too much. Almost too salty for my taste. Will back that down to a scant 2 next time. Has great potential and I love the flavor and texture.

  4. I forgot to mention in my other review that I did not use a mixer and it still turned out good. Very forgiving recipe!

  5. This is a pretty foolproof recipe. I didn’t read the directions ahead of time all the way through, so I did not see that this was suppose to sit overnight until after I started it, and i needed the bread the same day. So I went ahead and made it, letting it rise twice, and it was really good. I flattened one of the pieces of dough and sprinkled chopped fresh rosemary on it then rolled it into a loaf, and it rose so much better than the other one, so I will definitely make again, and put herbs in both loaves using that same method. This did not have a strong sourdough taste, but it had really good flavor. I think I added closer to a tablespoon of salt and I will do that again.

  6. i followed this recipe, with the written instructions but not the video. i’ve only just started, and the instructions where confusing. the bread i got came out really well despite this, and I’ve created a recipe to use with the beginning of it. i don’t blame the yeast for this, and i really do think this yeast can be useful. my other issue, is this uses specialized equipment to make this. the version made used a sheep pan, a deep dish pan, and a single bowl. TO BE CLEAR: i didn’t use a stand mixer. using that would’ve made this go about 100x faster. but the same effect can be achieved by mixing by hand.

    some things i do like about this recipe. it’s in weight. most recipes i’ve found only use cups, meaning i can get inconsistent dough. and, please, i urge you, WATCH THE VIDEO! the video helped me understand what i did wrong. this helped MASSIVELY on my past mistakes, and what i can do better next time.

    things i would change: make a version for home cooks without any special equipment. i found mixing the dough together with the rest of the flour a chopstick worked best. and, i made about 6 inch long logs that worked with making 2 big loafs. as for scoring, a VERY sharp knife works as well.

  7. This yeast works amazingly well. The Rye in the yeast adds important flavor as well. I used to make a Poolish the day before, but with this sourdough yeast, I can make everything the same afternoon.

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