Softgrain Sprouted Rye Baguette

Grams Percentage (%)
Flour 1000 100
Water 600 60
Softgrain Sprouted Rye CL 250 25
O-tentic Durum 40 4
Salt 20 2
Ingredients total 1910
Softgrain Sprouted Rye Baguette

Working Method

Tips & Tricks

To obtain an open structure, don't shape them up too tight. Open the oven damper 5 minutes before the end of the baking time.

About this recipe

Complexity level:  


Related recipes

Apple Walnut Rye

Apple Walnut Rye recipe

Ciabatta with Softgrain Sprouted Rye

Recipe for Ciabatta Softgrain Sprouted Rye

Ciabatta O-tentic

Recipe to bake Ciabatta using O-tentic Durum

Baguette O-tentic

Recipe to create authentic baguettes using O-tentic Durum


Pizza base recipe

Linseed, Fig & Apricot Sprouted Rye Bread

Recipe for Linseed, Fig & Apricot Softgrain Sprouted Rye Bread