We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Baquette épis au levain (sourdough)

Specialty bread from France, that can be found in any bakery there.

Like this? Share it with your friends.

Report abuse

Start with a simple fairly high hydration dough. Total is 1.2 Kg of dough.


- 600g white bread flour (in which you can mix 50g of spelt or rye, just to enhance the flavour)

- 400g water

- 200g sourdough starter (from from white bread flour)

- 8g salt (low salt content, you can go up to 10.8g if you follow the french system of 18g of salt per Kg of flour)


I use a stand mixer, and let the dough rest for 24h at room temperature (18-19°C).

Make 3 equalt parts of 400g each and shape in a baguette. Let it rest 20-30 min, then cut the dough with scissors starting from one end. Each time you cut, push the dough on one side, alternating the sides as you move across the baguette.

Put in a 250°C oven with steam (splash some water at the sart) for 20-25 min.


Added by: Julien CAP

Tags: Bread Sourdough Baguette

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.


Keep safe and well

The Shipton Millers