About this recipe

If you use ancient wheat flour, as I did, you have to reduce the leavening time, because, as I said so many times, ancient grains have a weaker gluten that therefore wants shorter leavening. I left the dough to rise for 3-4 hours in the first leavening and then only 1 hour in the second.

With these flours you have to take a little hand and also between one Verna and another there could be differences in the leavening times, so the first times you use them you often check the dough because
it does not pass rising.

It goes without saying that if you use a type 2 whole wheat flour, it is better to choose
a stone ground one, more tasty and rich in nutrients.


  • 100g sourdough
  • 500g whole wheat flour
    (I used ancient wheat flour Verna)
  • 300g of water
  • 1 teaspoon of salt




20 minutes


8-10 hours

Cooking time

45 minutes


Melt the sourdough in the water, gradually add the flour and finish with the salt. If you make the dough by hand, knead it until you get a smooth and homogeneous paste.

If you do it with the kneader, as soon as the mixture has formed, change the leaf beater with the hook beater and knead the dough until it comes off the walls of the kneading cup, clinging well to the hook. Form a ball, place it in a large bowl, cover with cling film or a cloth and let the dough rise for 6-8 hours: it should at least double in volume.

Roll out the dough into a rectangle and fold the upper third towards the center, then the lower one over the one just bent, forming a kind of sheet folded in three. Divide it into two equal parts and form strands about 50 cm long with pointed ends. Place the baguettes on a baking sheet covered with baking paper and let them rise for another
2 hours, then sprinkle them with flour and make about
5 diagonal cuts well equidistant from each other.

Heat the oven to 230 °, better ventilated, with a deep pan on the bottom. When it reaches temperature, pour 300g of water into the pan, put the one with the baguettes in the oven and lower it to 220°. Cook for 10 minutes, then put in the static oven, lower to 200°, and continue cooking for 15 minutes. Lower the temperature one last time to 180° and finish cooking in 20 minutes.

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