Recipe: Sourdough Baguette

Kalmeijer believes in the power of craftsmanship and quality. Our machines help bakers create the most delicious breads — like our rustic sourdough baguette. Here’s a glimpse into our process:

Ingredients

• 100% flour (T65)
• 10% sourdough powder
• 1% yeast
• 1.6% salt
• 72% water

Method

1. Knead a well-developed dough at 25°C.
2. Add 65% of the water at once, then gradually work in the remaining water.
3. Let the dough proof for 90 minutes.
4. Divide into 285 g portions and pre-shape lightly.
5. Let rest for 20 minutes.
6. Process using the Rolls & Baguette Machine KPS: roll at setting 10, cloths at setting 8.
7. Immediately roll the ends to form pointed tips.
8. Let the dough rest between cloths or on transfer mats.
9. Final proof for 50 minutes.
10. Before baking, dust with rye flour and score the surface.
11. Bake with steam for 25 minutes at 230°C.

By allowing the final proof to take place in a cooler environment, you can delay the baking moment and offer freshly baked bread throughout the day. Many bakers also choose to use a two-phase baking method, enabling them to sell par-baked baguettes as an alternative to supermarket offerings. This creates a clear advantage in terms of flavor, aroma, appearance, freshness, and crispness.

Clearly advertise and communicate that you bake fresh baguettes throughout the day. Even if the weather isn’t on your side, nothing is lost — as long as the dough is right!