Sourdough Rye Baguette Recipe
This artisan rye baguette recipe uses le’sourdo® RoggenArte Rye Sourdough Powder for exceptional depth, crust, and structure. Designed for professional bakers, this baguette combines precise fermentation and multi-stage shaping techniques to deliver bakery-style results with a rich rye aroma and crispy, caramelized crust.
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.