This Baguette recipe is one of Cookingpot's family recipes and is delicious. Here you go. Baguette! Is the French word for bread. In Sweden it is common to say pain riche. In France, it is not cut into pieces but broken. Also available in simple rye sourdough variant and with Italian inspiration.

Baking for 4 people with common yeast. 

1. 6 dl Water (cold).

2. Yeast about 50 grams (crumble together with the water). Ingredients are mixed with a machine. Place the dough to rise in a container that is greased with oil so that the dough does not stick. Let ferment at room temperature to about double the size approximately. About 30 min-2 hours.

3. About 13 dl (about 800 grams) of wheat flour is filled in during the dough mixing (machine) until the dough does not stick and becomes a lump (not too hard).

4. 1.5 teaspoons salt.

5. Lay the baking sheet over.

6. Pour the dough onto a floured baking sheet (possibly baking paper) and divide it into three oblong pieces. Ferment a little more under a cloth if needed.

7. (Can possibly be cut if you want with scissors just before you put it in the oven).

8. Set the oven to a 250 ° C convection oven (275 ° C standard oven). Set the plate and turn about 1 dl of water on the oven bottom (have not tried with water in a convection oven (best with over and under heat (Note! Setting). Gives a crispy hard surface.

9. Let stand for 8 minutes (approx. 12 min ordinary oven) 10. Finished when the bread is light brown over the entire surface. The bread clear when browned and baked through on the underside and sounds dull when you turn it on.

Note! May need to be divided into quite a few pieces otherwise the breads will be too thick.

Do this to bake sourdough baguette

Day 1.

1. Heat the water until it is finger-warm 37 ° C, approx. 3 dl water (bring to a boil and then cool so that any chlorine disappears from the water).

2. Crumble the yeast in a bowl about 35 grams and beat the lukewarm water over, stirring until the yeast dissolves.

3. Mix in the wholemeal flour or country wheat flour or rye flour approx. 3 dl (approx. 180 grams) until a thick-flowing batter covers the bowl with a baking sheet. Let this stand at room temperature for 24 hours. (adjust so you can add a deciliter of flour even on day 2).

Day 2.

During day two, add another 1 dl rye flour and stir. This is now allowed to stand for another day, then the sourdough is ready to be baked with.

Day 3. (baking day).

You take 25 grams of original yeast extra. Then all the sour yeast and about 3 dl of water 37 ° C fill with flour and run in a machine until a soft, slightly sticky and non-stone hard dough lump is formed in the mixer, mix for about 10 min. 

Note! reduce the amount of liquid and the amount of flour from the main recipe.

Sourdough on regular yeast.

Day 1

25 grams of yeast

3 dl water

3 dl rye flour

1. Heat the water until it is finger-warm, 37 degrees.

2. Crumble the yeast in a bowl and beat the hot water over, stirring until the yeast dissolves.

Mix in the flour and cover with a baking sheet or loose lid. Let this stand at room temperature for 24 hours.

Day 2

During day two, add +1 dl rye flour and stir. This is now allowed to stand for another day, then the sourdough is ready to be baked with.

Day 3

Baking day. Note! reduce the amount of liquid and the amount of flour from the main recipe.

Good link tips sourdough for advanced baking

Recipe for crazy good sourdough bread.

Learn to bake super delicious sourdough bread.