Ingredients
- 100 g active sourdough starter
- 350 g lukewarm water
- 500 g bread flour
- 10 g salt
- 10 g honey or sugar, optional
- Rice flour or regular flour, for dusting
For the Topping
- A little flour for dusting
- Sesame seeds or poppy seeds, optional
- Melted butter, optional for soft hoagie-style rolls
Equipment
- Large mixing bowl
- Dough scraper
- Kitchen towel or plastic wrap
- Baking sheet
- Parchment paper
- Sharp bread lame or very sharp knife
- Dutch oven or baking tray for steam
- Wire cooling rack
Step 1: Prepare Your Sourdough Starter
Make sure your sourdough starter is active before beginning. A healthy starter should look bubbly and lively and should have risen noticeably after feeding.
If your starter has been sitting in the refrigerator, feed it and allow it to become active before using it.
For the best results, use the starter when it is at or near its peak activity.
Step 2: Mix the Dough
Add the 350 g water and 100 g active sourdough starter to a large bowl.
Mix them together until the starter is mostly dispersed in the water.
Add the 500 g bread flour and mix until no large dry patches remain.
The dough may look rough and shaggy at this stage. That is completely normal.
Cover the bowl and let the dough rest for about 30 minutes.
This resting period allows the flour to absorb the water and makes the dough easier to develop later.
Step 3: Add the Salt
Sprinkle the 10 g salt over the dough.
If using honey or sugar, add it at this point as well.
With slightly wet hands, pinch and fold the dough several times until the salt is evenly incorporated.
Cover the bowl again.
Step 4: Begin Stretching and Folding
During the first couple of hours of fermentation, perform several rounds of stretch-and-folds.
To do this, grab one side of the dough, gently stretch it upward, and fold it over the center.
Turn the bowl and repeat from another side.
Continue until you have folded the dough from all four sides.
Cover and rest for about 30 minutes.
Repeat this process every 30 minutes for the first 2 hours.
You should notice the dough gradually becoming smoother, stronger, and more elastic.
Step 5: Bulk Fermentation
After the stretch-and-fold stage, cover the bowl and allow the dough to continue fermenting at room temperature.
The exact time depends on your starter, room temperature, flour, and dough temperature.
Instead of relying only on the clock, watch the dough.
It should become:
- Noticeably puffier
- Smoother
- More elastic
- Slightly domed on top
- Filled with some air bubbles
You do not necessarily need the dough to double completely.
Once the dough looks lively and has increased significantly in volume, it is ready for shaping.
Step 6: Prepare the Work Surface
Lightly flour your work surface.
Gently turn the dough out onto the surface.
Try not to aggressively press all the air out of the dough. Those fermentation bubbles will help create a beautiful crumb.
For baguettes, divide the dough into 3 equal pieces.
For hoagie rolls, divide it into 4–5 pieces depending on the size you want.
Use a dough scraper to make clean cuts.
Step 7: Pre-Shape
Take one portion of dough and gently flatten it into a small rectangle.
Fold the top portion toward the center.
Fold the bottom portion upward.
Then gently roll the dough into a loose cylinder.
Repeat with the remaining pieces.
Cover the dough and allow it to rest for about 15–20 minutes.
This short rest makes final shaping much easier.
Step 8: Shape the Baguettes
For baguettes, take one rested piece of dough.
Gently flatten it into a rectangle.
Fold the upper third toward the center and press lightly.
Fold the lower third upward.
Seal the seam gently.
Now roll the dough from the center outward with your hands.
Gradually lengthen it until it reaches your desired baguette size.
Avoid forcing the dough to become extremely thin.
You want a baguette with enough thickness to develop a soft, airy interior.
Place the shaped baguette seam-side down on parchment paper or a floured couche.
Repeat with the remaining dough.
Step 9: Shape the Hoagie Rolls
For hoagie-style rolls, use the same basic technique.
Flatten each dough piece gently into a rectangle.
Fold the long sides toward the center.
Press the seam lightly to seal it.
Roll the dough gently back and forth until it becomes a smooth, elongated roll.
Hoagie rolls should generally be a little wider and softer-looking than traditional baguettes.
Place them seam-side down on parchment paper.
Step 10: Final Proof
Cover the shaped baguettes or hoagie rolls with a clean kitchen towel or lightly oiled plastic wrap.
Allow them to proof until they look noticeably puffed.
Depending on your kitchen temperature and starter activity, this may take roughly 1–3 hours.
You can also use an overnight cold proof.
For a cold proof, place the covered shaped dough in the refrigerator for several hours or overnight.
Cold fermentation can make the dough easier to score and can add additional sourdough flavor.
Step 11: Preheat the Oven
When you’re ready to bake, preheat your oven to approximately 230°C / 450°F.
If using a Dutch oven, preheat it as well.
If baking baguettes on a sheet pan, prepare a separate tray that can hold hot water to create steam.
Steam is especially useful for baguettes because it helps delay crust formation during the early part of baking.
This allows the dough to expand properly.
Step 12: Score the Dough
Carefully transfer the proofed dough to your baking surface.
Use a sharp bread lame or knife to make several diagonal cuts along each baguette.
Make the cuts quickly and confidently.
For hoagie rolls, one long shallow score down the center can work beautifully.
Scoring gives the expanding bread a controlled place to open during baking.
Step 13: Add Steam
Place the bread into the hot oven.
If using a Dutch oven, cover it for the initial portion of baking.
If using a baking sheet, carefully add hot water to your steam tray.
Be cautious around hot steam.
Bake with steam for approximately 15–20 minutes.
Step 14: Finish Baking
Remove the Dutch oven lid or allow the steam to escape.
Continue baking until the baguettes are deeply golden brown.
Depending on the size of your bread and your oven, the total baking time may be around 25–35 minutes.
Hoagie rolls may require slightly less time because they are smaller and softer.
Look for a beautiful golden crust and a firm exterior.
Step 15: Optional Soft Hoagie Finish
If you want softer sandwich-style rolls instead of a crisp baguette crust, brush the freshly baked hoagies lightly with melted butter.
Place them on a cooling rack and cover loosely with a clean towel for a few minutes.
This helps keep the crust softer.
For classic baguettes, skip the butter and allow the crust to remain crisp.
Step 16: Cool Completely
Transfer the bread to a wire rack.
Allow it to cool before slicing.
Although it can be tempting to cut into freshly baked sourdough immediately, letting it cool helps the interior finish setting.
For the best texture, wait until the bread is no longer hot.
How to Get a Crisp Baguette Crust
A few things make a major difference when baking baguettes.
First, make sure your oven is fully preheated.
Second, use steam during the beginning of baking.
Third, avoid opening the oven repeatedly.
Finally, allow the baguettes to bake long enough to develop a rich golden-brown crust.
How to Get Soft Hoagie Rolls
For soft hoagies, avoid overbaking.
You can also brush the rolls with melted butter after baking.
Store cooled rolls in an airtight bag or container once completely cool.
If you want to warm them before serving, a few minutes in a warm oven can bring back their fresh-baked texture.
Troubleshooting
My Dough Is Too Sticky
Sourdough dough can be sticky, especially when you’re learning to work with higher hydration dough.
Instead of adding lots of flour, use slightly wet hands and a dough scraper.
As gluten develops, the dough should become easier to handle.
My Bread Did Not Rise
Several things can cause poor rise.
Your sourdough starter may not have been active enough, the dough may have been too cold, or fermentation may have been too short.
Make sure your starter is bubbly and active before mixing the dough.
My Bread Spread Out
This can happen when the dough is overproofed or does not have enough structure.
Make sure you complete the stretch-and-fold process and handle the dough gently during shaping.
My Crust Is Too Hard
For baguettes, a crisp crust is expected.
For softer hoagies, reduce baking time slightly and brush the rolls with butter after baking.
My Crumb Is Dense
Dense bread can result from weak fermentation, inactive starter, insufficient gluten development, or shaping that removes too much air.
Give the dough enough time to ferment and avoid aggressively pressing it flat.
Serving Ideas
These sourdough baguettes and hoagie rolls are incredibly versatile.
Slice a hoagie roll and fill it with turkey, cheese, lettuce, tomato, cucumber, and your favorite sandwich spread.
You can also make:
- Chicken salad sandwiches
- Meatball subs
- Cheesesteak-style sandwiches
- Grilled vegetable sandwiches
- Tuna sandwiches
- Egg salad sandwiches
- Italian-style subs
- Chicken Parmesan sandwiches
- Garlic bread
- Toasted cheese sandwiches
The baguettes are also delicious alongside soups, stews, pasta, salads, and roasted vegetables.
Storage
Once completely cool, store the bread in a bread bag or airtight container.
For the best texture, enjoy it within a couple of days.
If you have extra rolls, slice them and freeze them in a sealed freezer-safe bag.
Frozen slices can be warmed directly in the oven or toaster.
Final Tips for Perfect Sourdough Baguettes / Hoagies
The most important ingredient in sourdough bread is patience.
Watch your dough rather than depending entirely on exact times. Temperature, starter strength, flour, and humidity can all change fermentation speed.
Use an active starter, develop the dough with gentle folds, give it enough time to ferment, and shape it carefully.
For crisp baguettes, focus on steam and a longer bake.
For soft hoagies, shape the dough slightly thicker, avoid overbaking, and brush with butter after baking if desired.
The result is homemade bread with a beautiful golden exterior and a soft, flavorful center. Once you make these sourdough baguettes and hoagie rolls at home, you’ll have a versatile bread recipe that can be used for everything from simple sandwiches to impressive homemade subs and garlic bread.
