Sourdough Whole Wheat Baguette Recipe

Craving that classic French bread experience with a healthy twist? This sourdough whole wheat baguette recipe delivers a mouth-watering, crispy crust and chewy interior that will leave you wanting more.

Using simple ingredients, this recipe ensures you can create the perfect baguette right at home. No commercial yeast here—just the magic of a strong sourdough starter.

Made with freshly milled whole wheat (or you can use bread flour), sourdough starter, and a baguette pan, these baguettes are perfect for any occasion. 

Follow along for step-by-step instructions and tips that guarantee the best results every time.

Why You Will Love This Sourdough Whole Wheat Baguette Recipe (how to+video)

Healthier Ingredients: This recipe uses whole wheat flour, making it a nutritious choice without sacrificing flavor.

No Commercial Yeast: The recipe relies entirely on a strong sourdough starter, giving your baguette a unique tang.

Crunchy Crust: Achieve that bakery-perfect, crisp crust with easy-to-follow instructions that include tips on steam ovens.

Chewy Interior: Enjoy an airy crumb and chewy interior that makes this baguette irresistible.

Beginner-Friendly: Even if it’s your first time making a baguette, this recipe is straightforward, with detailed steps to guide you.

Tips for Making Sourdough Whole Wheat Baguette Recipe (how to+video)

1. Use a Strong Starter: Make sure your sourdough starter is active and bubbly for the best results.
2. Measure Precisely: Use a kitchen scale to measure your ingredients, especially flour and water, for consistent dough strength.
3. Don’t Skip the Resting Periods: Allow the dough to rest at room temperature for proper gluten development.
4. Lamination Step is Key: This step helps create the baguette’s signature chewy interior and airy crumb.
5. Preheat Your Oven: Ensure the oven and baking stone are fully preheated to 500°F for that perfect oven spring.
6. Steam is Essential: Create steam in the oven with boiling water to achieve a crunchy crust on your baguettes.

FAQ on Sourdough Whole Wheat Baguette Recipe

Why is my baguette not rising properly?

Your sourdough starter might not be strong enough, or the dough temperature was too low during fermentation. Ensure your starter is active, and your dough stays warm during the resting periods.

Can I use white flour instead of whole wheat flour?

Yes, you can substitute with white flour or even a mix of different flours. However, whole wheat flour gives a unique flavor and texture to the baguettes.

How can I store my baguettes to keep them fresh?

Store your baguettes in a paper bag or wrapped in a kitchen towel to maintain their crispy crust.

How long should I let my dough ferment?

For best results, let your dough bulk ferment for 4-6 hours at room temperature or do a cold bulk fermentation overnight.

What is the best way to create steam in my oven?

Place a pan at the bottom of the oven and pour boiling water into it just before closing the oven door.

Tools you may need

• Xlarge Cast Iron Griddle 
• Mixing Bowl
• Linen Bakers Couche
• Baguette Transfer Peel
• Measuring Cups and Spoons
• Kitchen Scale

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Ingredients you will need

Whole Wheat Flour: This type of flour is used in the recipe to add a nutty flavor and boost the nutritional value of the bread. It also contains a higher amount of fiber and protein compared to regular flour.

Water: Water is a key ingredient in any bread recipe, as it helps activate the yeast and gluten in the flour, resulting in a soft and chewy texture.

Salt: Salt is used to enhance the flavor of the bread and regulate the activity of the yeast. It also helps to strengthen the gluten in the flour, which is important for the structure of the bread.

Sourdough Starter (*or discard but will take longer to rise): A sourdough starter is a combination of flour and water that has been fermented with wild yeast and bacteria. It is used in this recipe to create a tangy flavor and give the bread its signature texture. If you don’t have a starter, you can use discard from a previous batch, but the rising time will be longer.

How To Make Sourdough Whole Wheat Baguette Recipe

Preparing the Dough

Step 1: In a large bowl, mix the whole wheat flour, water, and salt. Cover the bowl and let the mixture rest for one hour to hydrate.

Step 2: Add your sourdough starter to the rested dough. Mix thoroughly using wet hands or a stand mixer until fully incorporated.

Step 3: Cover the bowl with plastic wrap or a damp cloth, and let the dough rest at room temperature for 30 minutes.

Building Dough Strength

Step 4: Perform the first stretch and fold by gently pulling one edge of the dough upward and folding it over itself. Repeat this process two more times, allowing the dough to rest for 45 minutes between each fold.

Step 5: For lamination, stretch the dough into a large, thin rectangle on a clean surface. Fold it back onto itself to form a ball, sealing in strength and elasticity.

Step 6: Let the dough rest for another 30 minutes, then perform a final stretch and fold to further build structure.

Bulk Fermentation and Shaping

Step 7: Allow the dough to bulk ferment at room temperature for 4–6 hours, or refrigerate overnight for a cold fermentation.

Step 8: Once the dough has doubled in size, divide it into two or three equal portions, depending on your preferred baguette size.

Step 9: Lightly pre-shape each portion into a small rectangle. Then, gently fold it into a loose cylinder.

Step 10: Cover the pre-shaped dough with a kitchen towel and let it rest for 30 minutes.

Step 11: Shape the dough into baguettes by rolling each piece into a tube and tapering the ends.

Proofing and Baking

Step 12: Place the shaped baguettes onto a floured kitchen cloth or proofing cloth. Let them rise one final time while preheating your oven.

Step 13: Preheat the oven to 500°F. Place a baking stone on the middle rack, and prepare a pan of boiling water to create steam during baking.

Step 14: Score each baguette with a bread lame or a sharp knife, making 2–3 diagonal slashes.

Step 15: Carefully transfer the baguettes onto a parchment-lined baking sheet or directly onto the preheated baking stone.

Step 16: Pour boiling water into the prepared pan at the bottom of the oven. Close the door quickly to trap the steam.

Step 17: Bake the baguettes for 15 minutes. If needed, rotate the baking sheet after 10 minutes to ensure even browning.

Cooling and Serving

Step 18: Remove the baguettes from the oven and transfer them to a wire rack to cool completely before slicing or serving.

Enjoy the fruits of your labor—delicious sourdough baguettes!

Storage Ideas

• Room Temperature: Store in a paper bag or wrapped in a kitchen towel for up to two days.
• Freezer: Freeze whole or sliced baguettes in a plastic bag for up to three months. Reheat in the oven.
• Refrigerator: Store your bread in a sealed bag, but note the crust may soften. Reheat to restore crispness.
• Bread Box: Keeps baguettes fresh for 2-3 days without losing the crisp crust.
• Slice and Freeze: Slice before freezing for easy access to individual portions.

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