White Sourdough Baguettes


200 grams white starter @ 100% hydration

320 grams water

250 grams bread Flour or French flour

250 grams 00 Flour

11 grams of Salt Mix


Mix the 200 grams starter and the 320 grams water Add the two flour amounts Mix well Autolyse at room temperature (around 70F/21C) for two hours Add the 11 grams of salt by sprinkling over the dough mix well 

Cover and let dough ferment at room temperature.

Every half hour (every 30 minutes) fold the dough 4 folds in total Cover dough and let it refrigerate overnight.

Shape and leave to prove for one hour Heat oven to 500F/260C. Bake for 15 mins with steam Turn your oven down to 220C 20 mins without steam

Tags: Bread White Sourdough Baguette

Added by: Nelson Mansfield

Add comment

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

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