Reader Recipes

Baguette with yeast and sourdough

Name: Baguette with yeast and sourdough
Prep time: 40 min
Total time: 3 h 20 min
Ingredients: 15 g (1/3 pkt) KronJäst för Matbröd, färsk; 150 g (1 påse) KronJäst Surdeg Fullkornsvete; 300 g (3 dl) vatten, kallt; 460 g (ca 7,5 dl) vetemjöl special; 9 g (1,5 tsk) salt

Filip Krook
40 min
3 hours 20 minutes

A delicious baguette baked with both sourdough and fresh yeast, perfect as a daily bread.

This is a recipe from one of our readers; it was not created or tested by KronJäst.

3.35/5

497 Votes

Here's how:

1

Weigh out all the other ingredients and add them to the food processor, except for the salt, which should be weighed separately.
2

Process on low speed for 2 minutes, then on high speed for 6 minutes. Add the salt and process on low speed for another 8 minutes.
3

Place the dough in a large bowl and cover it with plastic wrap. Let it rise at room temperature for 2 hours.
4

Weigh out the baguettes on a well-floured work surface. Weigh them to your liking, but around 350 g is a good size.
5

Let it rise for another 30 minutes on a baguette baking sheet or a regular baking sheet.
6

Bake in the oven at 240 °C, and at the same time, place an empty baking sheet on the bottom rack of the oven. Pour about 0.5 dl of water onto the empty baking sheet to create some steam.
7

Bake until the internal temperature reaches 98 °C.