Crusty French Baguette Recipe

Name: Crusty French Baguette Recipe
Prep time: 20 min
Cook time: 21 min
Total time: 3 h 11 min
Yield: 6 baguttes
Ingredients: Preferment; 300 g all pupose flour; 200 g of water; 5 g yeast; Mix the ingredients well and let rise for 2 hours; CRUSTY BAGUETTE DOUGH; 700 g all purpose flour; 470 g water; 5 g yeast; 10 g of bean flour; 20 g of salt; 2 teaspoons of Honey

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5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs 11 mins
Servings
6 baguttes
Calories
120 kcal
Course
Side Dish, Bread
Cuisine
French

Crusty French Baguette Recipe

Iris Warren

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These natural preservative-free authentic crusty french baguettes are made with a preferment also referred “old dough”, “Pre-dough”, or “Biga”. This easy baguette recipe is all-natural without any preservatives or chemical improvers, healthy and good for your gut.

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Ingredients

Servings

Preferment “Old Dough”
300 g all pupose flour
200 g of water
5 g yeast
Mix the ingredients well and let rise for 2 hours.
CRUSTY BAGUETTE DOUGH
700 g all purpose flour
470 g water cold
5 g yeast
10 g of bean flour
20 g of salt
2 teaspoons of Honey

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Instructions

Preferment – Prepare the preferment 2 hours before adding to the dough.
Combine all the preferment ingredients into a mixing bowl with a hook attachment and mix on slow for 3 minutes, then increase the speed and mix for 4 minutes.
Remove preferment dough and place into a bin or bowl and cover. Allow to ferement for 2 hours at room temperature.
Crust French Baguette Dough – Add the floour, water, yeasy, bean flour, and honey into a mixing bowl and mix for 4 minutes on low speed.
Add the salt and the preferment and continue to mix the dough until it’s developed about 5 minutes. Baguette dough should be smooth and elastic.
Transfer dough into a floured or oiled dough bin or bowl and cover. Bulk ferment the dough for 90 minutes folding it once after 45 minutes.
Divide the dough into 6 equal parts (280 grams) and slight shape into an oval.
Cover the dough pieces for 20 minutes.
Shape each peices into a baguette, about 18 inches in length and place into a floured couhe. If you don’t have a couche, place onto a floured board. Cover and allow to proof for 45-60 minutes.
Preheat the heat to 240°C (465°F) about 20 minutes prior to baguettes being fully proofed.
Once baguettes are proofed, transfer onto a perforated tray or sheet and score the bagettes dough diaganally (baguette style).
Place into oven and bake with steam if possible. If you don’t have steam, place a tray at the bottom of your oven with water. or ice cubes. Bake for 21-23 minutes or until golden brown.
Enjoy!