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Sourdough Rye Baguette Recipe

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  3. Sourdough Rye Baguette Recipe
Posted Date : 02 Jul 2025
Rustic rye baguette recipe with a robust sourdough tang, made using artisan bread flour and le’sourdo® rye sourdough powder.
BAKE TEMP : 230°C (445°F) falling to 200°C (390°F).
MIXING TIME : 10 MINS
BAKE TIME : 25 MINS
PREP TIME : 150 MINS

Ingredients

  • Bread Flour – 800g  
  • le’sourdo® RoggenArte | Rye Sourdough Powder – 100g 
  • Rye Flour – 100g 
  • Salt – 20g 
  • Fresh / Dry Yeast – 30g / 10g 
  • Cold Water – 700ml to 750ml 

Method

In the bowl of a spiral mixer, combine the bread flour, rye flour, le’sourdo® RoggenArte, salt, yeast, and water. Mix at slow speed for 4 minutes, then increase to fast speed and mix for an additional 6 minutes until a well-developed dough forms. The final dough temperature should be between 24–26°C. Transfer the dough into a lightly oiled container and bulk ferment for 15 minutes. Turn the dough out and scale into 300 g portions. Pre-shape each portion into rounds and allow to rest covered for 15 minutes. Next, stretch each round gently into a thick log and rest again for 15 minutes. Finally, roll each log into a classic baguette shape and place seam-side down on a floured couche or baguette tray. Proof the baguettes for approximately 40 minutes at 30°C with 75% relative humidity. Once proofed, preheat the oven to 230°C with steam. Score each baguette with a sharp lame and bake with steam, allowing the temperature to gradually fall to 200°C. Bake for approximately 25 minutes until golden brown and crisp. Cool on wire racks before slicing.