The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

All-purpose flour

4akitchenblog's picture

I LOVE wine.

I drink wine every single day.

And, I am addicted to baking bread....

Why not!?

My favorite combination : Wine + Bread = Yum :-)

I added chopped cranberries, too.

Sourdough Wine Baguette & Batard 

Thanks to wine and cranberry, it has a nice sweet and tangy flavor and definitely goes well with blue cheese!

I can't stop drinking & eating wine!


Sourdough - Wine Baguette + Batard

Makes 1 baguettes and 2 small batards



102 g 100% hydration starter

287.8 g Gold Medal All-purpose Flour

80 g Water

123 g Red Wine

6.7 g Salt

80 g Dried Cranberries



338.8 g Gold Medal All-purpose Flour (100%)

 131 g Water (38.6%)

123 g Red Wine (36.3%)

6.7 g Salt (1.98%)

80 g Dried Cranberries  (23.6%)



  1. In a bowl, mix flour and Wine + Water roughly, cover it with plastic and Autolyse for 12 hours in the fridge.
  2. Add Sourdough starter and mix by folding dough in the bowl.
  3. Add chopped Cranberries and mix by folding dough in the bowl.
  4. Add Salt and Slap & Fold for 3 - 4 minutes or until the dough becomes a ball.
  5. Bulk fermentation at room temperature, 1 sets Stretch & Fold (1 set = right over left, left over right, bottom over the top, top over bottom) every half hour until enough strength has been developed.
  6. Let it rise until the dough starts showing the 'activity' and becomes about a third in size. It takes about 6 hours total in winter time (it depends on the season) in my kitchen.
  7. Put it in the fridge for 16 – 18 hours.
  8. Pull it out of the fridge and leave it out for 1 hour.
  9. Divide into 2 equal parts and preshape the dough.
  10. Let it rest for 15 - 30 minutes.
  11. Shape into baguettes / batards and place onto a floured couche, seam-side up.
  12. Preheat the oven to 500°F
  13. Final fermentation for 45 minutes - 1 hour.
  14. Score the top of the baguettes / batards using a lame or a sharp, serrated knife.
  15. Place the bread in the preheated oven, pour the water onto the brick blocks and shut the oven door immediately. Turn down the oven to 480°F, bake the bread around 20 minutes.
  16. Let them cool onto a rack.
  17. Ready to eat!

The time and temperature will be changed depends on the season.



Sheblom's picture

Hi everybody!

I did my normal weekend baking and unfortunately either my brain wasn't with it or i was not paying the proper attention. My loafs didn't come out that great.. I think my first mistake was making my dough to wet therefore it was very sticky when it came to shaping. Which in turn stuck more to my hands than actually getting in to a nice tight shape, and being still pretty new to this, I got very frustrated.. so my shaping was of poor form. My sourdough came out alright-ish, I think it would have been a bit better if it was a more tacky dough than sticky and having a benneton would have been good to keep a nice tight shape. Plus with it being sticky when I tried to slice it its just came out wrong. My other sourdough loaf...well lets just say i am having a flat bread tonight for supper..

Same issue with my enriched white loafs, too sticky a dough and over proofing.. they are eatable and the flavour will be good, but look wise needs alot of work..

So at the end of the day I was very dissapointed with my baking this weekend. I still need to learn loads and need lots and lots of practive. PLuse if anyone can give any advice or an article on proofing that would be great, that one area where it is always hit and miss with me.

But here are my photos from the weekend. Please be kind!



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