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Baguette au Levain

By From Luxembourg With Loaf · Last edited Apr 19, 2026

Lean Yeasted BreadsFrench Tradition

My absolute favorite bread recipe. Levain meets poolish. This results in maximum flavor and a wonderful open crumb.

#SOURDOUGH #YEAST #BAGUETTES
INTERMEDIATE
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Total weight
850.5g
Yield
3units
Unit weight
284g
Hydration
66%
0

Ingredients

Poolish

250.5g
Wheat Flour
100%125g
Water
100%125g
Fresh Yeast
0.4%0.5g
3 ingredientsFlour basis: 125g

Levain

152g
Wheat Flour
100%75g
Water
100%75g
Sourdough
3.3%2g
3 ingredientsFlour basis: 75g

Final Dough

850.5g
Baguette Flour T65
97.7%300g
Water
43.3%133g
Poolish
83.5%250.5g
Levain
49.5%152g
Salt
2.7%8g
Malt extract
2.3%7g
6 ingredientsFlour basis: 307g

Process

1

Prepare Levain & Poolish

Prepare the levain and the poolish the evening before baking. Leave at room temperature.

Uses:PoolishLevain
2

Mix

15m

Mix all Ingrediens besides a little water and salt for 10 minutes at low speed in a mixer, add salt and remaining water and mix for another 5 minutes. Place in a bowl and let it ferment for 30 minutes.

Uses:Final Dough
3

Coil Folds

1h 30m

Make a set of coil folds every 30 minutes.

4

Bulk fermentation

3-4h

Let the dough ferment until it has double.d

5

Preshape

30m

Cut the dough into 3 pieces of 280g each and pre-mould them. Place the baguettes in a tea towel with the seam facing up. Let ferment for 30 minutes.

6

Shape

30m

Form the baguettes into their final shape and leave to rest for another 30 minutes.

7

Baking

35m

Slice and bake with steam for 25 minutes. Remove the steam after 10 minutes.

Baking Phases
1
250°C
25
with steam
2
250°C
10
without steam

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