How to make traditional French Baguettes at home

Name: French Baguettes
Prep time: PT2D
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: French
Ingredients: Levain:; 24g Mature liquid Starter; 20g Bread flour; 28g whole wheat flour; 24g water @ room temp; 30% whole grain Bread Dough(with freshly milled flour):; 732g bread flour; 273g fresh milled einkorn wheat; 40g whole wheat; 20g fine sea salt; 778g water@ 90F +100g water in a separate bowl; Bread Dough (without freshly milled flour):; 732g bread flour; 313g whole wheat flour; 20g fine sea salt; 778g water@ 90F +100g water in a separate bowl

by James William May 18, 2020

written by James William May 18, 2020

How to make traditional French Baguettes at home

These sourdough baguettes are some of the best that you can bake at home. They take a lot of patience, but once you hear that crunch, and taste they’re incredible flavor then you shouldn’t have a problem with that.

Now Technically these are slightly shorter than a typical baguette, also known as demi baguettes. That’s just so they can fit in your darn oven.

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French Baguettes

Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 2 Days Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Levain:

24g Mature liquid Starter
20g Bread flour
28g whole wheat flour
24g water @ room temp

30% whole grain Bread Dough(with freshly milled flour):
732g bread flour
273g fresh milled einkorn wheat
40g whole wheat
20g fine sea salt
778g water@ 90F +100g water in a separate bowl

Bread Dough (without freshly milled flour):
732g bread flour
313g whole wheat flour
20g fine sea salt
778g water@ 90F +100g water in a separate bowl

Instructions

Sample Schedule:

Day1:

10 am - make levain
1:30 pm - Autolyse dough place in warm spot @80F
3 pm - Mix dough with levain and perform slap and fold
3:05 pm - cover and place back at 80F
3:20 pm - slap and fold one more time
3:23 pm - bulk ferment for two hours
3:53 pm - Fold #1, cover and place back
4:23 pm - Fold #2, cover and place back
4:53 pm - Fold #2, cover, and place back and let rest remainder of the bulk
5:23pm - Cover (make airtight)and place in fridge overnight 12-20 hours (14-18 is optimal)

Day2:

10:00 am (17 hours of the bulk ferment): remove dough from the fridge and preshape
11:10 am: shape baguettes and proof in their couche
12:15 pm: preheat the oven for one hour
1:15 pm: bake your first set of 3, then once removed, put your steaming stuff rocks back, not including the towels and reheat for 15-20 mins at 500, and repeat the same steaming method for second set of 3.

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