Rustic French Bread

This formula makes wonderful rustic french bread and features Lesaffre's Livendo F100 wheat sourdough.

Rustic French Bread

Prep Time: 85-95 minutes
Bake Time: 20 minutes
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Bread Flour10-1005-
Saf-Pro Ibis Green-10.6-30
Saf-Pro Relax RS 190-0.50.3-15
Livendo F100-0.40.5-25
Red Star Active Dry Yeast-3.12-100
Water (90°F / 32°C)-9.36-300
Water +/-58582900

Lesaffre Products Used


Rehydrate the Red Star Active Dry Yeast by combining with water heated to 90°F (32°C) for 10 minutes. Next, in a spiral mixer, blend all ingredients for 4 minutes on your mixer’s first speed and then for an additional 6 minutes on its second speed, or until dough is fully developed. Maintain dough temperature at 78°F (25.5°C). Let dough rest, covered to prevent skin from forming, for 15 minutes.


Divide dough into 1 lb 3 oz (540 g) portions and shape into ovals. Proof at 85°F (29.4°C) with 90% humidity for 50 to 60 minutes. Next, score with a diagonal cut and then bake at 420ºF (150ºC) in a rack, deck or revolving oven (with steam for 5 seconds) for 20 minutes, or until loaves have a hard, golden brown crust. Remove from oven, let cool.



The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact Lesaffre and Red Star’s world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to