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Portion/Amount: 6
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Baking sourdough Baguette

Baguette Baguette Baguette Baguette Baguette Baguette Baguette 



Ingredient Weight Volume
Sourdough starter / base 100 g / 3.5 oz 1 cups / 2 dl
Organic wheat flour 170 g / 6 oz 1.3 cups / 3 dl
Water 170 g / 6 oz 0.7 cups / 1.7 dl

Main dough

Ingredient Weight Volume
Strong white bread flour 750 g / 27 oz 5,3 cups / 12.5 dl
Rye flour 50 g / 1,8 oz 0,5 cups / 1 dl
Water 470 g / 16.5 oz 2 cups / 4.7 dl
Active dry yeast 2 g / 0.07 oz 0.5 teaspoon
Salt 20 g / 0.7 oz 1 tablespoon

How to

For this recipe you will need a food processor with a dough hook and the sourdough needs to be prepared 12 hours in advance

The baking is divided into three parts. Part one is about preparing the sourdough, part two processing the main dough and part three baking the bread in the oven.

Part one, feed the sourdough. It takes about 12 hours for the freshly fed sourdough to be ready.

If you have a digital kitchen scale a good idea is to set the bowl on the kitchen scale and add the ingredients one by one and reset the scale between each ingredient.

  1. Mix sourdough base, flour and water and stir.
  2. Cover with a towel. Let rise for about 9-12 hours in 20 - 26 degrees. When the dough has bubbles, it is ready.

Part two, process the main dough.

  1. Heat 470g of cold water to 40 degrees celsius / 104 degrees fahrenheit
  2. Mix sourdough, flour, active dry yeast and the heated water in the food processor bowl.
  3. Run the food processor on low speed for five minutes and then let the dough rest for 5 minutes
  4. Run the food processor on low speed for five minutes and then add the salt and run the food processor for an additional two minutes.
  5. Cover the bowl with a towel and set aside to rise at room temperature until it has doubled in size, about 3 to 7 hours.
  6. Meanwhile, preheat the oven to 250C/475F and place a baking tray or a baking stone in the middle of the oven.

Part three, baking the bread.

  1. When the dough has proved, turn the dough gently out onto a lightly floured work surface using a scraper if necessary.
  2. Dust the loaves with flour and cut the dough into six equal pieces
  3. Stretch the dough into baguette shapes, twist and put it down on a baguette tray. Set the tray aside to rise at room temperature for an additional hour.
  4. Bake the bread for ten minutes and then put a oven thermometer into the middle of the bread.
  5. When the temperature of the bread reaches 97 degrees, the bread is ready.
  6. Let the bread cool on a rack.

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