Lazy Sourdough Demi Baguettes
I call these cheater demi baguettes, and I know it’s not technically the right way to do them (which is usually breaking a rule for me), but they look fancy and come out so good every time - and best of all, they’re just made using sourdough you already have cold proofing!
Why Sourdough (Demi) Baguettes?
Sourdough demi baguettes are pretty much unbeatable - a chewy open crump perfecting for lathering with butter and a crisp, golden crust for the perfect crunch. With the natural fermentation and an extended cold proof, you get an incredible depth of flavor - plus the amazing gut and gluten-lowering benefits I love about sourdough.
If a full baguette feels a little overwhelming, or you’re just looking for something quicker to bake, demi baguettes are the answer. They’re smaller, bake faster, and fit nicely into a home oven without the need for a full-size baking stone or steam setup.
A Few Notes Before You Begin
Use strong flour.
A high-protein bread flour will help with structure and that gorgeous open crumb. I love using Sunrise Flour Mill's organic heritage bread flour or high-protein all-purpose for these.
Don’t skip the cold ferment.
An overnight rest in the fridge helps build flavor, strengthens the dough, and makes shaping easier the next day. I’ll even cold proof for 24-36 hours sometimes.Steam is your friend.
Baguettes love steam. Adding steam in the first part of baking (whether you’re using a dutch oven or manually adding steam) gives you that signature thin, crisp crust.
My favorite tool: the Bulka Basket.
Using my Bulka Basket banneton has totally leveled up the way these turn out. It gives the dough just enough support while proofing and helps the baguettes keep their shape and rise tall in the oven. Highly recommend it for sourdough baking in general but especially if you bake these often!
Ingredients
(Makes approx. 2 350g sourdough demi baguettes)
50g active sourdough starter
380g flour
10g Himalayan/pure sea salt
275g filtered water
Instructions
Mix Your Dough
In a large bowl, mix the flour and water until just combined. Cover and let it rest for 30 minutes (autolyse).Add Starter & Salt:
Add the active sourdough starter (at peak) and salt. Mix well, then perform a few rounds of stretch and folds over the next 1–2 hours, spaced 30 minutes apart. The dough should feel smooth and elastic by the end.Bulk Fermentation:
Let the dough rise at room temperature until it’s puffy and airy but not collapsing. Look for about a 50% rise, lots of air bubbles under the surface, and the dough starting to pull away from the sides of the bowl and dome out on top.Shape
Since these are “cheater” demi baguettes, simply shape as you would a normal sourdough batard. Put seam side up in your banneton.
Cold Proof (Optional but Recommended):
Cover and transfer the dough to the fridge overnight or up to 36 hours. This helps with flavor, makes shaping easier, and will help your dough hold its structure while baking.Preheat Oven:
When you’re ready to bake, heat oven to 475°F (245°C) with a dutch oven, baking steel, stone, or inverted baking sheet inside. Prepare for steam (see above).Divide, Score, and Bake:
Flip the dough onto parchment. Using a bench scraper (or knife), divide the dough in half vertically, so you’re left with two equal-sized long pieces of dough. Spread them apart just a bit, and flip them over so they’re cut-side down. Score with a sharp blade or lame. Load into the oven and steam. Bake for 18–22 minutes until golden brown with blistered crusts. Release the steam and bake for another 10-15 minutes until golden brown.Cool:
Let the demi baguettes cool completely on a wire rack before slicing (about an hour if you can wait that long!).
Tips for Making
Timing: Plan ahead! Sourdough doughnuts are a 3-day labor of love, but the end results are so worth it.
Oil Temperature: Keep your oil at a steady 350-360°F for consistent, evenly cooked doughnuts.
Glazing and Filling: Be generous with the glaze and filling—these doughnuts are meant to be a treat!
How to Store
If you have leftovers, here’s how to store your sourdough doughnuts:
Room Temperature: Keep unfilled and unglazed bomboloni in an airtight container for up to 2 days. Reheat briefly in the oven at 350°F for 5 minutes to refresh them.
Refrigeration: Filled bomboloni should be stored in the refrigerator in an airtight container for up to 3 days. Bring to room temperature before serving or lightly warm them in the oven.
Freezing: You can freeze unfilled bomboloni for up to 1 month. Let them cool completely, then wrap each doughnut tightly in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the fridge and reheat before serving.
Enjoying Your Sourdough Demi Baguettes
These are beautiful with a soft cheese and jam, dipped in soup, or split for sandwiches. They also freeze well, so you can bake a batch and have bakery-fresh bread anytime.
If you give these a try, tag me on Instagram @sourdoughmama — I love seeing your bakes and how you make them your own.
Want to take your sourdough skills further?
Check out my full Sourdough Basics guide, or sign up for updates on upcoming middle Tennessee sourdough workshops right here.