Sourdough baguettes with a hint of whole wheat


When I grew up a baguette, or in Dutch called stokbrood, was a bread baked on special perforated waved baking trays, with a thin slightly gold brown crust, with the soft and tight crumb of a sandwich bread. In our case we ate this mostly while barbequing smothered with garlic butter or peanut sauce. But when I grew older and started working in different bakeries I got in touch with the better baguettes, still made with yeast but the where baked on the ovenfloor to create the crispier crust. With years I learned more and more and discovered that a really nice baguette should be given a lot of time to develop the distinct flavors and ferment in the right way.

I gave it a couple of tries in the beginning when I just started home baking but in the beginning I had a hard time with the fermentation, my starter, at that time, was regularly not matured enough to get things right, so the dough went in the fridge well before it had developed enough. So when shaping and all the dough stayed pretty underproofed. Still baking them because the recipe told me it was time I ended up with very dense and unpleasant baguettes. 

I dived into the theory behind the fermentation and gave it couple new tries, one better than the other but learning new things every time. I guess time has come to say I know what I’m doing, the dough turns out great every time, but for now I am focusing on getting the perfect score that gives me the great baguette ears bread after bread. 


  • 500 gram T65 breadflour 
  • 60 gram whole wheat flour
  • 375 gram water
  • 100 gram strong starter
  • 12 gram salt


Mix the flour, starter and 325 gram of water together until there is no more dry flour visible and let sit for autolyse for one hour. After autolyse add the salt with a splash of water and incorporate to your dough. Mix the dough for around 5 minutes adding a splash of water bit by bit till all the water is incorporated (bassinage) and the dough is medium developed. 

Bulkferment the dough for around 3-4 hours with 4 sets of stretch and folds to give the dough strength and the dough begins to show signs of fermentation. Transfer the dough to the fridge for ripening overnight.

Next day the dough should show more signs of fermentation and it has proofed by around one third. Take the dough out of the container and divide into 4 pieces, shape the pieces of dough into balls but be gentle and try to keep as much air in the dough as possible and let rest uncovered for 30 minutes.

After the rest shape the dough gently but firm into baguettes with sharp tips and good tension on the outside. Then proof 1,5-2hrs on a board lined with a couche to hold the shape. Cover the dough with another piece of cloth to keep the dough from developing a crust on the outside. 

Preheat the oven to 240-260C with a baking steel inside. When your dough is ready to bake transfer gently to your peel and dust with a bit of ryeflour. Score the dough 3 or 5 times on the topside overlapping by half. 

Load the dough into the oven, apply a lot of steam and lower the temp to 240C bake for 15 minutes, let the steam out and bake for another 5-10 minutes until the baguettes are crispy and have a nice color.

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  1. Greetings from NYC! It looks fantastic. I bet it tastes even better! I myself is on the journey to master the art of creating perfect baguette. It started great, then I went to phase of too much of experimenting, trying to improve something that doesn’t need any improvement, wanted to fix something that wasn’t broken. Now I got stuck. I’d greatly appreciate your advice. I am using only yeast, sugar and water (110F). You mentioned a good starter. Can you please explain to me how you make or get a good starter?

    Thank you in advance.



    1. Rudy Author says:

      Hi Aleksandar,

      Thanks for the kind words. The starter is a sourdough starter with 100% hydration. I don’t have a how to on my website yet, but its something what i’m working on. If you want to give this method a try soon, there are plenty of good how too’s on the web. maybe you could ask around at some artisanal bakers in your area if they could give you some so you don’t have to go through all the hustle of making your own.

      good luck on your quest for the perfect baguette.

  2. Lekkere baquettes en niet al te ingewikkeld. Ze waren niet zo super mooi als de jouwe, maar toch erg tevreden

    1. Rudy Author says:

      leuk om te horen, lekker blijven door oefenen dan komt het resultaat vanzelf

  3. Astrid says:

    Hey Rudy,

    taste wise, the recipe is really nice, however my dough never got firm enough to be properly folded. I used a preformed baking set that helped.

    I’ll be working on it – next time I take less water.

    Best regards from Germany!

    1. Rudy Author says:

      Hi, it helps a lot to try with a bit less water at first, till you get the hang of shaping and dough developing. good luck trying

  4. The baguettes look wonderful! I do hope you will post more of your bread baking. I am currently making your Turkish pide recipe and am super excited to see how it works out for me.

    I love your site and I love bread in the Netherlands!

    1. Rudy Author says:

      Hi Kate, thanks for the response. there are more recipes coming. and good luck with the Pide.

  5. Hi Rudy,

    Wat ziet het er geweldig uit!!

    Ik ga zeker jouw broden proberen:). Mag ik vragen, wat bedoel je met 100gr strong starter?

    Groetjes & nogmaals het ziet er echt geweldig uit.


    1. Rudy Author says:

      Hi Eva,

      Met strong starter bedoel ik een gerijpte zuurdesemstarter. dit houd in dat je hem gebruikt op het moment dat hij piekt en nog steeds stevig is.

  6. gisele says:

    Hi Rud,
    Thanks for the recipe! they look amazing!
    Do you use stiff or liquid starter for this baguette? Do you maintain both?
    Cant wait to give it a try!
    Best from Spain

    1. Rudy Author says:

      Hi Gisele,

      I personally use my liquid starter for almost all my recipes. Whenever the stiff starter is used i will mention it specifically

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