French sour-dough baguette
This is a traditional French sour-dough baguette. I use a Kenwood stand mixer with a dough hook. You can use any stand mixer as long as you have a dough hook.
Recipe type: Bread
Cuisine: French
  • 210g sour-dough liquid starter (100% hydration starter - see my recipe)
  • 500g strong flour preferably 12.5g of protein per 100g or more. Also called T65.
  • 50g rye grains
  • 50g wheat grains (both rye and wheat grains can be replaced by flour)
  • 12g salt
  • 380g room temperature water
  1. Autolyse (optional but makes a better bread): Using a coffee grinder or a food processor, mill the wheat and rye grains. Place flour, ground grains and water in a stand mixer's bowl. 5 min at low speed. Leave to rest on the bench with a damp cloth for 1 hour to 10 hours.
  2. Add the rest of the ingredients. 4 mins at low speed. 6 minutes at high speed.
  3. Tip on a dusted mat. Form a ball. Leave to rest for 30 mins covered with a damp cloth.
  4. Fold in two. Leave to rest for 30 mins covered with a damp cloth.
  5. Again, fold in two. Leave to rest for 2h covered with a damp cloth.
  6. At this stage you can either decide to make the bread the same day and then, **cut the dough in four pieces, leave to rest 30 mins under a damp cloth. Then shape the baguettes by pressing gently on the cut pieces spreading them in a vague shape of a rectangle. Fold the dough at a third turn 180° and fold it again at a third. Roll gently from the centre to the extremities and leave them to rest on baking paper spread on the oven tray, covered with a damp cloth for 2 hours. After 1h45, preheat oven at 230°C placing an empty tray at the lowest level of the oven. Just before sliding the tray in the oven tip 50ml of water in the bottom tray. Dust baguettes with flour and/or seeds (nigella, sesame black or white). Score baguettes with one long vertical cut or several nearly vertical cuts. Slide the baguette tray in. Bake for 30 to 35 minutes. Open the door completely. Leave baguette on hot tray or 3 mins. Place on a cooling rack.
  7. OR you can optimise the fermentation and put the dough in the fridge until the next day on baking paper, in a bowl or plate covered with a damp cloth.
  8. In the morning, tip dough on a dusted mat. Leave to rest for 30 mins covered with a damp cloth and start from**.
Recipe by The Flo at