Sourdough Rye Baguette Recipe

• 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 

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.