Sunday, February 18, 2024

Sourdough baguette with mixed flours

I'm a bread lover.....I make my own bread during weekends, and I bake them early in the morning to enjoy it at breakfast....there is nothing like the smell of fresh bread for a weekend's breakfast!

I'm always trying new recipes, and I like this very much. This recipe is a high hydration; thus, it may be difficult to manage it when shaping it.....but it was really good!

Sourdough baguette with mixed flours

380 grams bread flour
80 grams freshly milled kamut
100 grams freshly milled soft white berries
50 grams freshly milled rye
450 grams of water
16 grams of salt
120 grams of sourdough 100 % hydration

Mix the flours. Add the water and sourdough, kneed it n for 10 minutes. Add the salt, and kneed it for 5 minutes. Let it rise for 4 hours, folding it the four sides every hour. You have to make a total of 4 folding. Let it ferment at cold temperature in the fridge for 12 hours. Take it out of the fridge, and divide the dough in 2 balls. Let it rest for 15 minutes. On a clean surface with dusted flour, shape the baguettes, and place them in a baguette mold. Place it in the fridge for 5 hours. Preheat the oven at 225 C with a pot of water. Let it bake for 25 minutes or until golden brown. If you want to check the bread is fully cooked, then you can use a thermometer. The temperature of the bread has to be over 205F.



  1. It turned out bakery perfect with beautiful crumbs and crust!

  2. Love those holes. Perfectly done. Wish I could eat that.