My dear virtual friend Cinzia from Cindystar recently spent a long week-end in Paris. Envy! Accordingly she invites us to bake French Bread for this month’s Bread Baking Day.

I already baked quite a lot of French bread – the best Croissants, Brioche and Baguette for my bread baking project.

So the question was, what should I bake? Finally I decided to go for Baguette. It goes without saying I could not bake a traditional Baguette for this BBD, even there is no other bread more French than plain Baguette.

Rustic Baguette triolette

My version is more healthy. The dough contains whole wheat flour, different seeds and the shaping makes it special. Unfortunately I wasn’t able to shape nice pointed ends, so my Baguettes have a very rustic touch. But there are nice looking anyway, aren’t they?

Rustic Baguette triolette

makes: 4

Rustic Baguette triolette

Baguette triolette offers a unique presentation. Easy to break it turns instantly into 3 beautiful individual bread rolls. La triolette est un amour de baguette!



  • 20 g sourdough starter
  • 40 g flour
  • 40 g water
  • final dough

  • 400 g flour
  • 100 g whole wheat flour
  • 290 g water
  • 30 g sunflower seeds
  • 10 g flax seeds
  • 10 g sesame seeds
  • 100 g levain from above
  • 10 g salt
  • 3 g fresh yeast
  • 35 g water


  1. Levain: Mix all ingredients and combine thoroughly. Cover and let rest at room temperature overnight – 12-16 hours.
  2. Final dough: Add flours, levain, 290 g water and all the seeds to the mixing bowl and mix on low speed for 5 minutes, cover bowl and let stand for 20 minutes (autolyse).
  3. Add salt and yeast and knead dough on low speed for 4 minutes.
  4. Add 35 g water and mix another 4 minutes on a higher speed.
  5. Cover and let rise dough for 75 minutes, fold once after 30 minutes.
  6. Divide dough into 4 pieces, cover and let rest for 30 minutes.
  7. Shape baguettes with pointed ends and strangle each twice, in order to obtain three portions of equal size.
  8. Cover and let rise for 1 hour (in winter 90 minutes).
  9. Preheat oven and baking tray to 230 C fan.
  10. Make one incision on each outer pieces, and slash a cross in the center pieces.
  11. Bake Baguettes in the middle of the oven for about 20 minutes, after 10 minutes flip the tray to get evenly baked baguettes.
  12. Remove Baguettes from oven and let cool on a wire rack.

Inspiration: Les Nouvelles de la Boulangerie Patisserie
Tags: bread, baguette, French, bbd

Rezept drucken

Taste wise there are compelling, too!

BBD #52 - Rustic Baguette triolette

Crunchy with a nice open crumb, just perfect for

Bread Baking Day #52 - French Bread (last day of submission August 1st, 2012)

In addition, this is my submission Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

More recipes and entries in English.