Baguette with Sourdough

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	18 hrs
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

For the sourdough, mix 100 g of wheat flour with 120 ml of water, 3 g of salt and 10 g of topping and let it mature for 16 hours at 25 - 30 degrees.
For the main dough, mix 850 g of wheat flour with the rye flour, the prepared sourdough, 8 g of yeast, 20 g of salt, the baking malt and 580 ml of water and knead vigorously for 20 minutes using the dough hook until the dough loosens from the edge of the bowl.
Dough rest for 30 minutes, then fold it several times and let rest again for 30 minutes.
Then divide the dough into pieces of 180-200 g (8-9 pieces), press each piece flat to approx. 15 x 10 cm and roll up. Seal the end and the pieces appear long, 30-40 cm, depending on the size of the oven. Place the dough pieces in a floured kitchen towel and pull the kitchen towel up between the dough pieces. Let rise for at least 45 minutes, full cook.
Make an incline with a razor blade before shooting. Bake at 230 degrees for 10 minutes and then finish baking in another 10 minutes at 200 degrees. Don`t forget to spray!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.