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Sep 21, 2019

Sourdough Baguettes and Classic Pimento Cheese

These overnight sourdough baguettes are easy and forgiving to make. Top them with classic pimento cheese and you have a delicious and impressive tailgate appetizer.

These sourdough baguettes are liberating, because you don't have to worry about scoring them, using a baker's couche to let them rise, or all of the other things that make making baguettes so stressful.

All you need is some active and bubbly sourdough starter and about 12 to 18 hours for the first rise. Fortunately, the second rise only requires about 20 minutes!

These baguettes are a sourdough version of these stirato (Italian baguettes), which are even easier to make.

The dough for these baguettes includes some white whole wheat flour for extra flavor. In addition, the loaves are sprinkled with some thyme leaves to make them extra pretty.

I know these loaves look weird, but I promise, they are amazingly delicious. You let them rise on a parchment lined sheet pan for about 15 to 20 minutes, and then slide them into the oven.

To bake these loaves, I topped the sheet pan with foil roasting pans to recreate a steam oven. While this is not necessary, it's so inexpensive, and really helps with the development of the crust for these baguettes.

After about 15 minutes, remove the foil roasting pans, and let the bread continue to bake until browned and the interior reaches a temperature of 205 to 210 degrees F.

How do you know when your bread is done baking?

While most recipes suggest that you test the bread by tapping the bottom of the loaf to see if it sounds hollow. I prefer using an instant read thermometer. For lean breads, such as baguettes, the internal temperature should reach about 200 to 210 degrees F. For enriched doughs, such as sandwich bread or brioche, the internal temperature should reach about 190 degrees F. 

I've used my Thermapens forever (yes, I have two) to test the doneness of bread. My only frustration with them is that I'm left-handed, and there is not a left-handed version. Oh, the struggle! 

I'm so excited to get to try out the ThermoPop! You can use it with either hand, and even rotate the display in case you want to use it sideways. 

Disclosure: I received a complimentary ThermoPop thermometer. All opinions are mine alone.

I'm a huge fan of this company's products. In fact, I have two Thermapens (purchased on my own), just in case I run out of batteries. I use my instant read thermometers constantly. In fact, I'm an instant read thermometer disciple, just so you know. 

If you want to win one of these cool ThermoPop thermometers, be sure to enter after the recipe. 

I made these loaves to serve with classic pimento cheese, the perfect tailgating appetizer.

Every time I try a pimento cheese recipe, including this roasted pimento cheese, I'm always blown away. This version is probably the best one I've ever tried. 

P.S. Be sure try my pepper jack pimento cheese too

It's pretty much all cheese and jar of pimentos, with just a little bit of mayonnaise to bind it all together. There are two strengths of cheddar cheese in this pimento cheese, a little bit of sea salt, and some cayenne pepper.

Today, I have two recipes for you!

I've made this pimento cheese a couple of times, and everyone absolutely devours it. The recipe is so easy, and totally worth getting your food processor out.

Welcome to our #TailgateParty! 

We have delicious recipes from across the country to make your next tailgating party the best and most delicious party ever!

Sourdough Baguettes and Classic Pimento Cheese

Yield: 12 servings
These overnight sourdough baguettes are easy and forgiving to make. Top them with classic pimento cheese and you have a delicious and impressive tailgate appetizer.


For the Baguettes
  • 50 grams active sourdough starter
  • 360 grams cool water
  • 400 grams all purpose flour
  • 40 grams white whole wheat flour
  • 1 1/2 teaspoons fine sea salt
  • Thyme leaves for decoration
For the Pimento Cheese
  • 1 - 113 gram jar pimentos (about 1/3 cup)
  • 8 ounces extra sharp cheddar cheese, grated
  • 2 ounces sharp cheddar cheese, grated 
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper


How to cook Sourdough Baguettes and Classic Pimento Cheese

To Make the Bread
  1. The night before baking the baguettes, whisk the starter with the water together in a large bowl with a dough whisk. 
  2. Add the flour and salt, and mix by hand to form a rough dough. 
  3. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. 
  4. Knead the dough for one minute by hand. 
  5. Cover the bowl and let the dough ferment overnight, about 12 to 18 hours. 
  6. Turn the dough out onto a lightly floured work surface. 
  7. Fold the dough over itself in half. Let it rest, covered with oiled plastic wrap, for 15 minutes. 
  8. Line a half sheet pan with parchment paper and dust the paper with flour. Heat the oven to 450 degrees F. 
  9. With and oiled bench knife, cut the dough into 3 equal pieces, lengthwise. Gently roll, stretch, and twist the dough into logs. Place the twists on top of the parchment lined baking sheet and sprinkle the top with thyme leaves. 
  10. Cover the dough with oiled plastic wrap and let rise for 15 to 20 minutes. 
  11. Place the baking sheet in the oven and cover with the foil roasting pans. Bake for 15 minutes. 
  12. Remove the foil pan cover and reduce the oven temperature to 425 degrees F and bake for an additional 15 to 20 minutes, until the dough reaches an internal temperature of 205 to 210 degrees F.
  13. Cool completely on a wire rack. 
To Make the Pimento Cheese
  1. Press the pimentos between paper towels to remove as much moisture as possible. 
  2. Add all of the pimento cheese ingredients to the bowl of a food processor and process until the mixture is the texture of cottage cheese. 
  3. Place the ingredients into a bowl and refrigerate so the flavors can meld. 
  4. Serve with baguette slices. 
pimento cheese, southern food, tailgate
Appetizers, Tailgate
Created using The Recipes Generator
Recipe for the bread was adapted from Artisan Sourdough Made Simple. Recipe for the Pimento Cheese was adapted from Everyday Dorie. a Rafflecopter giveaway

Would you like to comment?

  1. Your sourdough baguettes look amazing. You certainly have the touch for them! I love pimento, so I am all over that recipe.

  2. I plan to try your baguette recipe today. It looks wonderful.

  3. I love ThermoWorks products! The fresh bread with the cheesy spread sounds too good to pass up! Yum!

  4. Oh this looks so good! And I love ThermoWorks too! That Pimento cheese spread looks mouth watering!!

  5. Tailgating here usually means steak or marinated chicken, and poke.

  6. The pimento cheese sounds amazing, and the breads are to die for!! I can't wait to try them both!


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