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Champagne Baguette

Champagne Baguette

150kcal
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Prep 1 hour 15 minutes
Cook 22 minutes
Total 19 hours 45 minutes
This baguette features a rustic flavor profile thanks to the addition of T130 rye flour. Using the bassinage technique (adding water late in the mix), the dough becomes incredibly stretchy and soft, resulting in a thin, crisp crust and a beautiful open crumb.
Servings 6 Baguettes

Ingredients

The Dough (Day 1)
  • 900 g French flour (T65)
  • 100 g Rye flour (T130)
  • 650 g Water A
  • 23 g Salt
  • 5 g Fresh Yeast (or 1.5g dry instant yeast)
  • 250 g Sourdough Starter (active/fed)
Bassinage (Added during mixing)
  • 70 g Water B

Method

Mixing & Fermentation (Day 1)
  1. Combine flours, Water A, salt, yeast, and levain. Mix on low for 8 minutes, then medium for 3 minutes (Target dough temp: 24°C).
  2. Slowly add Water B (bassinage). Mix until smooth and stretchy.
  3. Transfer to an oiled container and rest at room temperature (23–24°C) for 45 minutes.
  4. Perform one gentle four-sided fold, cover, and refrigerate at 3°C for 15 hours.
Shaping & Baking (Day 2)
  1. Remove dough from the fridge and let warm for 1 hour.
  2. Divide into 330g pieces and pre-shape into ovals. Rest covered for 30 minutes.
  3. Shape into long baguettes (50–54 cm) with pointed ends. Place seam-side up on a floured couche.
  4. Proof at room temperature for 1 hour.
  5. Preheat oven to 250°C. Flip baguettes onto a flipping board, score with 4 diagonal cuts, and bake with steam for the first 10 minutes.
  6. Bake for a total of 20–22 minutes until deeply golden.

Nutrition

Calories150kcalProtein28gFat3gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat1gCholesterol51mgSodium678mgPotassium313mgVitamin A27IUVitamin C0.1mgCalcium21mgIron1mg

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