High Protein Sourdough Baguette
Elevate your bread-making game with this High Protein Sourdough Baguette recipe—a nutritious twist on a classic favorite. Packed with protein from whey isolate and vital wheat gluten, this artisan-style baguette combines the rich tang of a sourdough starter with the hearty goodness of whole wheat and all-purpose flours. Designed for flavor enthusiasts and health-conscious bakers alike, the recipe includes overnight cold proofing to develop deep, complex flavors and a crisp, golden crust. Its carefully timed fermentation process ensures a perfect rise, while the use of stretch-and-fold techniques creates an irresistible chewy texture. Ideal for sandwiches, dipping, or enjoying fresh out of the oven, this high-protein baguette makes a wholesome and satisfying addition to any meal. Perfect for anyone seeking a protein-packed baking adventure!
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Recipe Information
Ingredients
- 100 grams Active sourdough starter
- 150 grams Whole wheat flour
- 50 grams Vital wheat gluten
- 30 grams Whey protein isolate, unflavored
- 300 grams All-purpose flour
- 300 milliliters Water, lukewarm
- 8 grams Salt
Instructions
In a large mixing bowl, combine the active sourdough starter, whole wheat flour, and lukewarm water. Stir until just combined, then cover and let rest at room temperature for 1 hour (this is the autolyse process).
After the autolyse, add the all-purpose flour, vital wheat gluten, whey protein isolate, and salt to the bowl. Mix until a rough dough forms.
Transfer the dough to a clean surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5–6 minutes on medium speed.
Place the dough into a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rest for 30 minutes.
Begin the bulk fermentation: Perform 3 sets of stretch-and-folds over the next 2.5 hours at 30-minute intervals. To do this, stretch one side of the dough and fold it over itself, rotating the bowl and repeating on all four sides. After the last stretch-and-fold, let the dough rest until it doubles in size (this typically takes 4–6 hours, depending on room temperature).
Once bulk fermentation is complete, transfer the dough to a clean surface and divide it into 2 equal portions. Pre-shape each portion into a loose rectangle and let them rest for 20 minutes, covered with a towel.
Shape each portion into a baguette by flattening the dough gently into a rectangle, folding the top edge to the center, and rolling tightly. Pinch the seam to seal and taper the ends slightly for a classic baguette shape.
Transfer the shaped baguettes onto a parchment-lined baking sheet or a floured couche. Cover and refrigerate overnight (8–12 hours) for cold proofing, which enhances the flavor.
The next day, preheat your oven to 240°C (465°F). If you have a baking stone or steel, place it in the oven while preheating. Place a metal tray on the bottom rack to create steam later.
When ready to bake, remove the baguettes from the fridge. If proofed on a couche, gently transfer them to a baking sheet or directly onto the preheated baking surface. Use a sharp blade or lame to score the tops of the baguettes at a shallow angle (2–3 slashes per baguette).
Pour about 1 cup of hot water into the metal tray at the bottom of the oven to create steam, which helps with crust development. Quickly close the oven door.
Bake the baguettes at 240°C (465°F) for 20–25 minutes until golden brown with a crisp crust. Rotate the baking sheet halfway through if needed for even baking.
Remove the baguettes from the oven and let them cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3224 mg | 140% | |
| Total Carbohydrate | 355.2 g | 129% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 1.4 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
