High Protein Sourdough Baguette

Elevate your bread-making game with this High Protein Sourdough Baguette recipe—a guilt-free twist on a bakery classic. Infused with wholesome ingredients like whole wheat flour, vital wheat gluten, and unflavored whey protein isolate, this artisan loaf delivers a protein-packed punch without compromising its signature chewy texture and crisp, golden crust. The cold-proof fermentation process enriches its deep, tangy sourdough flavor, while steam baking ensures that perfect crunchy exterior. Ideal for health-conscious home bakers and sandwich enthusiasts alike, these high-protein baguettes are perfect as a standalone snack, the base for gourmet sandwiches, or paired with hearty soups and salads. Whether you're pursuing high-protein recipes or mastering sourdough techniques, this baguette recipe blends nutrition and craft in every bite.

Nutriscore Rating: 76/100

Prep Time:960 mins

Cook Time:25 mins

Total Time:985 mins

Servings: 2

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

Directions

Step 1

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).

Step 2

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.

Step 3

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.

Step 4

Place the dough into a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rest for 30 minutes.

Step 5

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).

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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).

Step 11

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.

Step 12

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.

Step 13

Remove the baguettes from the oven and let them cool completely on a wire rack before slicing and serving.

Nutrition Facts

Serving size	942.3 grams (942.3g)

Amount per serving	% Daily Value*
Calories	1946

Total Fat 7.60g	10%
Saturated Fat 1.20g	6%
Polyunsaturated Fat NaNg
Cholesterol 5mg	2%
Sodium 3225mg	140%
Total Carbohydrate 355.20g	129%
Dietary Fiber 27.70g	99%
Total Sugars 1.40g
Protein 114.50g	229%

Vitamin D 0IU	0%
Calcium 268mg	21%
Iron 23mg	127%
Potassium 1159mg	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.

Source of Calories

Fat: 3.5%

Protein: 23.5%

Carbs: 73.0%