How to make traditional French Baguettes at home

by James William
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.

How to make traditional French Baguettes at home

French Baguettes

These sourdough baguettes are some of the best that you can bake at home. They… Bread How to make traditional French Baguettes at home French
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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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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.

Recipe video


Enjoy

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