Same-Day Sourdough Baguette Loaves (Vegan & No Overnight Rise)

There’s something magical about pulling warm, golden baguettes from the oven — the crust crackles as you slice through, revealing a soft, chewy center that smells of toasted wheat and tangy sourdough. These same-day loaves are easy, quick, and perfect for pairing with vegan butter, garlic herb oil, or your favorite cozy soup.

Ingredients

1 cup Active Bubbly Sourdough Starter (the discard you usually throw away before feeding)

3/4 cup Warm Water 

3-1/4 cups All Purpose Flour or Bread Flour (more if needed)

1 tsp Sugar or Maple Syrup

1-1/2 tsp Salt

1 Tablespoon Olive Oil (optional for tenderness)

I’ve been craving fresh baguettes lately, but I didn’t want to wait overnight for the dough to rise — so I created this easy same-day version that still gives that beautiful sourdough flavor and golden crust. Living here in Mexico, the air can make bread dough a bit tricky, so I adjusted the recipe for a soft, workable texture that anyone can handle, even on a humid day. The result?

Light, chewy, artisan-style loaves that look like they came from a bakery — ready to serve tonight for dinner. There’s nothing better than tearing into warm, homemade bread while it’s still steaming and dipping it into soup, olive oil, or just spreading on a bit of vegan butter.

Instructions

In a large bowl, whisk the starter, warm water, and sugar until blended.

Add flour and salt, then mix with a spoon until combined. Drizzle in olive oil and knead lightly 3–5 minutes until smooth.

The dough should be soft but not overly sticky. If it still clings to your hands, dust with 1 tbsp flour at a time until it feels tacky but manageable. Cover and let rest 30 minutes.

Do 3 sets every 20 minutes — stretch one side up and fold it over the center, rotating the bowl ¼ turn each time. You’ll see the dough get stronger and smoother. (You will do a Stretch & Fold for 1 hour in total.)

After your final stretch and fold, cover the bowl and let the dough rest for about 1½ to 2 hours in a warm spot, or up to 3 hours if your kitchen is cool.

The dough is ready when it looks light, puffy, and about doubled in size — it should jiggle slightly when you shake the bowl and have a few visible bubbles on the surface.

Lightly flour your counter, divide the dough in half, and roll each piece into a long baguette shape about 12–14 inches. Place seam-side down on parchment. Cover and proof 45–60 minutes.

Heat to 475 °F / 245 °C with a pan or stone inside and a small metal tray below for steam.

Make 3–4 diagonal cuts on each loaf. Transfer to the hot pan/stone, pour ½ cup hot water into the lower tray, and close the door fast. Bake 22–25 minutes until deep golden and crisp.

Rest on a rack 20 minutes before slicing for that soft interior and crisp crust.

Total Estimated Cost (2 Loaves) = $1.32 USD

Per Loaf: ≈ $0.66 USD

What Is “Stretch and Fold”

Stretch and fold is a simple way to strengthen your sourdough dough without heavy kneading. Instead of punching or mixing, you gently stretch and fold the dough over itself to build structure and trap air bubbles that create that soft, open crumb inside your bread.

To do it:

1. With damp hands, grab one side of the dough, gently stretch it upward, then fold it over the center.

2. Turn the bowl a quarter turn and repeat on the next side — do this 4 times to complete one “round.”

3. Let the dough rest for 20–30 minutes, then repeat.

Each round helps the dough become smoother, more elastic, and able to rise higher.

If Your Dough Is Still Sticky After Stretch and Fold

A little stickiness is totally normal, even after the last stretch and fold — especially in sourdough, which has higher hydration. What matters most is how it feels:

• If the dough is firm, smooth, and bounces back when pressed, it’s ready to bulk ferment.

• If it’s very loose and spreading, give it one more short fold (after 20–30 minutes of rest) to build more structure.

Avoid adding more flour at this stage — that can make the baguette tight and dense. Instead, lightly oil or dampen your hands when shaping, and dust the work surface (not the dough itself) with just a little flour to prevent sticking.

Pro Tip: The dough should feel like soft elastic — a little tacky to the touch but not messy. Once it proofs, it’ll firm up even more and shape easily into baguettes.

If your home is really cold and the dough is struggling to rise, cover bowl with a piece of plastic wrap, then a towel and allow to rise in a oven (not turned on) until the dough doubles in size. The dough may take longer to rise in a cold environment, so give it time. It will be worth it!

Below is the link to my Sourdough Starter with instructions here on the website.

Sourdough Starter