Rustic Baguette

Today, here is another baguette that is made in a unique way. Since baguettes are usually made with wheat sourdough or wheat poolish, a rye poolish would be a very unique substitution..

The production process of a rye poolish is identical to that of a wheat poolish, only the water content is doubled. 

Baked breads made with rye poolish achieve top quality in the following areas:

  • Crust: crispy and tender
  • Crumb: moist and elastic

The slimy substances in rye flour are bonded by the doubled water amount. The starch gelatinization that takes place during the baking process begins at 55-70°C in rye, while the same process begins at 65-85°C in wheat. From the higher TA and the gelatinization of the starch the crumb stays moist for longer. 

By adding dried and finely ground leftover bread, the rye poolish should develop even more flavor. In order to support the rustic shape I add a small amount of bread shape to enhance the rustic appeal.


Hydration (TA) 180   (The TA is deceiving due to the addition of the dried/roasted bread crumbs)

Rye Poolish:

  •   50g dried and roasted bread crumbs
  • 100g Rye Flour Type 960
  • 300g Water
  •     3g Yeast

DT: 25-28°C    RT: 3 hours at room temperature and further 20-45 hours at 3-4°C

Main Dough:

  • 453g ripe Poolish
  • 400g Wheat Flour Type/700
  • 100g Water
  •    11g Sea Salt
  •     5g Yeast
  •     5g Bread Spice

Mix poolish, flour, and water for one minute and let stand to autolyze for 30 minutes.

Add the salt, yeast, and bread spice and mix on slow speed for a further 7 minutes. Knead on fast for 3-4 minutes (dough should be smooth and well kneaded)– the dough quality will determine the required mixing time on fast speed!!!

After kneading the dough is folded after 30/60 minutes. 

Once the dough has matured for 90 minutes the dough is divided and then rolled into cylinders.  After a short relaxation the dough is then rolled into longer lengths. To underscore the rustic character of the baguettes I dust them with dark rye flour.

After forming, place them in linen to proof. 

After about 15-20 minutes the baguettes are scored several times and then baked at 250°C reducing to 235°C with steam / Bake 20 minutes until crusty.