Baguettes with Wheat Sourdough

For this recipe selection a portion of the flour is added in the form of sourdough. The baguettes look awesome from the enormous oven spring. 

Taste-wise they lag behind the ones with a long and cool proof. For my next attempt I will try doubling the amount of sourdough, we’ll see if the taste is improved by doing so. 


for 6 Baguettes each 320g

Wheat Sourdough:

  • 5g Starter
  • 100g T80
  • 100g Water

Mix until lump-free and leave at room temperature to rise for 12-15 hours. 


  • 1000g T65
  • 680g Water

Mix for 2 minutes and leave to autolyze for 30 minutes. 

  • 200g Wheat Sourdough
  •     5g Yeast
  •   22g Sea Salt

Mix for 8 minutes and knead for 4 minutes

  • After mixing the dough, cover it and let rest for 90 minutes, folding every 30 minutes. 
  • Divide the dough into 6 equal sized pieces and carefully form into a cylinder. 
  • Rest the dough for a further 15 minutes. 
  • Now form the baguettes and place in a linen cloth to proof. 
  • Don’t ignore the final proof (about 25 min.), die Endgare nicht übersehen (ca.25 Min), otherwise the over spring will be lost. 
  • Bake at a constant heat of 250° C with steam for  22-24 minutes.