Yogurt Baguette with Mushroom Flavor

5 from 7 votes
Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 15 hours
Total Time 15 hours 50 minutes
Course Dinner
Cuisine European
Servings 8 people


About the pre-dough:

  • 220 g Wheat flour, type 1050
  • 15 g Dry yeast
  • 2 tsp Sugar, fine, white
  • 7 g Mushroom broth, Kraft bouillon
  • 170 g Warm yogurt drink

About the finished dough:

  • 140 g Flour, type 1050
  • 1 tsp Sugar, fine, white
  • 1 tbsp Baking powder

For painting:

  • 1 tbsp Egg Whites
  • 2 tbsp Water
  • 1 pinch Salt


The pre-dough:

  • Mix the flour with the dry yeast, sugar and salt (chicken broth) well, then add the warm drinking yoghurt. Let it knead with the food processor until the dough ball starts to stick to the edge of the bowl. Sprinkle with 2 tablespoons of flour and cover (cover the bowl with foil) and let rise in a warm place for 12 hours. The dough rises well, then collapses and takes on a liquid-doughy structure.

The ready-made dough:

  • Mix the flour, sugar and baking powder well and add to the pre-dough. Knead with the food processor for at least 10 minutes and add some warm water if necessary. The dough ball must not be too firm.

From dough to bread:

  • Form two 40 cm long bread sticks on a floured worktop and place them on the baking sheet. Score the bars at an angle several times with a bread knife. Cover and let rise for 2-3 hours.

To bake:

  • Gas stove preheated bottom heat, on the middle shelf at approx. 220 degrees with a water bowl. Total baking time: 30 minutes until golden brown. After 25 minutes of baking, remove the bread and brush it, then finish baking.


  • Whisk the water with the egg white and salt and use the brush to brush the hot bread with it.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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