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Sourdough Baguettes - Day 3

Today is bread baking day! Lets get to it.

My starter from day 2 looks like this:

Measure 30g buckwheat flour:

Measure 70g whole wheat flour:

Measure 200g of bread flour:

Measure 200g water:

Add 10g of sea salt:

And a little active-dry yeast:

Put all the above together:

And mix it until a dough forms:

Cover the container and let the dough rise somewhere warm for two hours:

First set of folds; with wet hands, first fold left:

Then fold right:

Then fold far:

Then fold near:

Cover the container and let it rise again for two hours:

Second set of folds; fold left:

Fold right:

Fold far:

Fold near:

Dust a clean counter workspace with some flour:

Dust a clean kitchen towel with some flour on one half:

Gather the dough in the container into a little round shape:

Sprinkle it with flour also:

Then flip it onto the dusted work surface:

Fold it onto itself:

Cut it in half:

Flatten the first half into a rectangle shape:

And gently roll it into a log:

Place it on the dusted kitchen towel:

Flatten the second half into a rectangle shape:

And roll it into a log:

And place it on the dusted towel:

Dust with flour and fold the kitchen towel over them to cover while they proof for an hour:

Meanwhile, place the fourneau 2 in the oven:

Preheat it to 400 degrees:

Proofed loaves:

Gently flip one onto the Fourneau 2 peel:

Score it after covering the second loaf:

And slide it into the Fourneau 2:

Cover the hatch and let it bake for 20 minutes:

Open the hatch, move the first loaf out of the Fourneau 2 but keep it in the oven to bake for 30min:

Uncover the second loaf:

Gently flip it onto the peel:

Score it:

Slid it into Fourneau 2 and bake it hatch covered for 20 minutes:

Move it outside the Fourneau 2 and bake for another 30 minutes:

Place each loaf onto a cooling rack and let them completely cool off:

Slice and enjoy!



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

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