Enjoy Spring flavors with these Sourdough Lemon Thyme Baguettes—featuring garden-fresh thyme, zesty lemon, and your favorite sourdough starter.
These Sourdough Lemon Thyme Baguettes bring together fresh, bright flavors that capture the essence of Spring. Fresh thyme adds a subtle, earthy warmth, while lemon zest provides a refreshing citrus contrast. Combined with the tangy depth of a well-fed sourdough starter, these ingredients create a baguette with layers of flavor that are both vibrant and balanced.
When baked, these baguettes emerge golden and crisp, with a light, airy crumb infused with citrusy brightness and herbaceous notes. The result is a versatile bread that pairs beautifully with butter, cheese, or a drizzle of honey, making it a perfect addition to any Spring-inspired meal.
How to Easily Chop Fresh Thyme
Fresh thyme is a delightful herb that adds earthy, lemony flavor to dishes like these Lemon & Thyme Baguettes. However, chopping the tiny leaves can be tricky. Here are some tips to make it easier:
Step 1: Strip the Leaves – Hold a thyme sprig at the top with one hand. With the other hand, run your fingers down the stem in the opposite direction of the leaves’ growth. The tiny leaves should fall right off!
Step 2: Gather & Pile the Leaves – Once you’ve stripped the leaves, gather them into a small pile on your cutting board. Discard the woody stems (unless you’re using them for soups or stocks!).
Step 3: Chop with a Rocking Motion – Using a sharp chef’s knife, place the tip of the knife on the cutting board. Hold the handle and rock the blade back and forth over the thyme leaves in a gentle, chopping motion. If needed, scrape the leaves back into a pile and chop again for a finer cut.
Note: If you have trouble stripping thyme leaves because the stems break too easily, try using kitchen shears instead. Just snip off the leaves and chop them. This works well if the thyme is extra tender.
How to Avoid Overpowering the Sourdough Flavor with Lemon
When using the zest of a whole lemon in these baguettes, the citrus flavor was very pronounced. My taste tester and I liked that; however, if you’re sensitive to strong citrus flavors or prefer a more balanced bread, feel free to adjust the intensity of the lemon in this recipe:
- Use less zest – Try using zest from half a lemon instead of a whole one. This will give you a gentle citrus presence without overshadowing the sourdough.
- Pair with milder herbs – Thyme complements lemon well, but if you’re using other herbs, opt for subtler varieties like parsley or chives.
- Incorporate lemon oil – If you’re looking for a more subtle lemon note, a drop or two of lemon oil can provide a more controlled flavor distribution.
- Balance with whole grain flour – Incorporating a small percentage of whole grain flour can bring more earthy tones and reduce the dominance of the lemon zest.
Adjusting the amount and type of lemon flavor ensures your baguettes reflect your preferred taste while maintaining a good flavor balance.
Serving Suggestions for Sourdough Lemon Thyme Baguettes
These versatile baguettes can be enjoyed in a variety of ways:
- With butter or olive oil – Spread with high-quality salted butter or dip in extra virgin olive oil for a simple but flavorful treat.
- Cheese pairings – Serve alongside creamy cheeses like brie, goat cheese, or ricotta for a delicious contrast of flavors.
- With soups and salads – Slice and toast the baguette for a crunchy addition to light soups, such as a lemony chicken soup or a spring pea soup.
- As a sandwich base – Use as the foundation for a fresh sandwich with roasted vegetables, smoked salmon, or grilled chicken.
- Drizzled with honey – The citrusy and herbal notes pair beautifully with a drizzle of honey, making it a perfect sweet-savory snack.
- Toasted with garlic – Rub with fresh garlic and brush with olive oil for a fragrant garlic bread variation.
FAQ
Can I use dried thyme instead of fresh?
Yes, you can substitute dried thyme for fresh, but the flavor will be more concentrated. Use about one-third of the amount (e.g., if the recipe calls for 1 tablespoon of fresh thyme, use 1 teaspoon of dried). Rubbing the dried thyme between your fingers before adding it to the dough will help release its natural oils and enhance the flavor.
Can I add other herbs or spices?
Rosemary, basil, or even a touch of lavender can complement the lemon and thyme beautifully. If you prefer a more complex flavor profile, try adding a pinch of black pepper or a hint of garlic. Just be mindful not to overpower the delicate balance of citrus and herbs.
What if I don’t have a sourdough starter?
If you don’t have a sourdough starter, you can make a yeasted version of these baguettes by using 1/8 teaspoon of instant yeast in the overnight levain and ½ teaspoon of instant yeast in the final dough. You will probably need to reduce the bulk fermentation time, as commercial yeast works much faster than sourdough. While you won’t get the same depth of flavor, the lemon and thyme will still shine in the final loaf.
Sourdough Lemon Thyme Baguettes with Overnight Levain
- Yield: 2 Baguettes
Description
Enjoy Spring flavors with these Sourdough Lemon Thyme Baguettes—featuring garden-fresh thyme, zesty lemon, and your favorite sourdough starter.
Ingredients
Levain:
40 grams (~3 Tbsp.) water
40 grams (~1/3 cup) red fife or whole wheat flour
20 grams (1 Tbsp. + 1 tsp.) mature sourdough starter
Final Dough:
450 grams (3 3/4 cups) all-purpose flour, plus extra for dusting
325-340 grams (1 1/2 cups + 1 Tbsp.) warm water, divided
Levain, all of the above
1/4 teaspoon instant yeast, optional
10 grams (2 tsp.) fine sea salt
Zest of 1 lemon
1-2 Tbsp. fresh thyme, chopped, or to taste
Instructions
Prepare overnight levain
Combine all of the ingredients in a small mixing bowl. Beat with a spoon or whisk for about a minute, until the batter is mixed thoroughly and is fairly smooth. Cover the bowl with plastic wrap. Let it rest on the counter for about 12-14 hours, overnight. During this time, it should expand and become bubbly.
Mix the final dough
In a separate mixing bowl, add the all-purpose flour, lemon zest and chopped thyme. Pour in 325 grams of water. Mix in additional water, 10 grams at a time, if needed until there are no dry bits of flour. Cover, and let the flour/water mixture rest (autolyze) for 30 minutes.
Add the levain and dried yeast, if using, and mix thoroughly using your hands or a bowl scraper. Cover and let the dough rest for 20 minutes.
Sprinkle the salt over the dough and use wet fingers to incorporate it throughout the dough. Dip your fingers in water, while mixing, if necessary. The dough should be soft and somewhat smooth, although the surface may still look a bit rough.
Cover, and let the dough rise for 45 minutes. Deflate the dough and gently stretch and fold the edges into the center. Place it seam-side down in the bowl, cover and let it rise for an additional 45 minutes. The dough should be noticeably puffy.
Shape the baguettes
Divide the dough into two equal portions, and shape them into rough rounds. Place each piece seam side down on a lightly floured work surface. Cover with a kitchen towel and let them rest for 20 minutes.
Working with one piece at a time, place the dough seam side up and gently press to degas it. Form into a rough rectangle. Fold the top edge of the rectangle down toward the center. Press firmly along the fold with your fingertips to seal and degas. Rotate the dough 180° so the bottom edge becomes the top. Fold the new top edge down toward the center, pressing firmly to seal.
Fold the top of the dough down a couple of more times and seal it with your fingers or the heel of your hand. This will help to degas and get a tight seal. You should end up with a rough batard-shaped loaf.
Place the dough seam-side down. Using both hands, gently roll the dough into a 15-inch long, even cylinder, starting at the center and working outward. Lightly taper the ends by applying gentle pressure as you roll. Ensure the seam is sealed tightly, and place the shaped baguettes seam-side up in lined baguette proofing baskets.
Cover, and let the loaves rise in the banneton baskets for 45 minutes to 1 hour.
Preheat the oven
30-45 minutes before you plan to bake, prepare your oven for baking by placing one baking stone on the lower rack and another baking stone on the upper middle rack. If you’re only using one baking stone, place it on the middle rack.
Place a cast iron skillet, or other steam pan, on the bottom rack or floor of your oven. Preheat the oven to 450 degrees F.
Score & bake the baguettes
Gently flip the proofed baguettes from the proofing baskets seam-side down onto a parchment-lined baking sheet.
Score the tops of the baguettes with a bread lame or sharp knife. Holding the lame at a 45-degree angle, make one long slash down the center of each baguette.
Carefully slide the loaves off of the baking sheet (parchment sheet and all) and onto the baking stone on the bottom baking stone. Immediately pour 1/4 cup boiling water into the steam pan, and close the door.
Bake the loaves for 12 minutes. Rotate and move the loaves up to the top baking stone. Pour another 1/4 cup boiling water into the steam pan, and close the door. Bake for 8-10 minutes longer, or until they are golden brown. Total bake time 20-25 minutes.
If you are only using one baking stone, bake the loaves on the middle shelf for about 24-28 minutes, or until they are golden brown, and rotate the loaves halfway through the baking cycle for even baking.
Transfer the loaves to wire racks and allow them to cool for at least 30 minutes before slicing and eating.
Store the baguettes
Store any leftover baguette in a paper bag overnight. For longer storage, freeze the loaf and thaw and reheat just before serving.
- Category: Baguettes
- Method: Sourdough
Happy Baking! See you in the kitchen!
Cathy
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