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5.0 from 6 votes

Crusty French Baguette Recipe

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preferment – Prepare the preferment 2 hours before adding to the dough.
  2. 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.
  3. Remove preferment dough and place into a bin or bowl and cover. Allow to ferement for 2 hours at room temperature.
  4. 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.
  5. 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.
  6. 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.
  7. Divide the dough into 6 equal parts (280 grams) and slight shape into an oval.
  8. Cover the dough pieces for 20 minutes.
  9. 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.
  10. Preheat the heat to 240°C (465°F) about 20 minutes prior to baguettes being fully proofed.
  11. Once baguettes are proofed, transfer onto a perforated tray or sheet and score the bagettes dough diaganally (baguette style).
  12. 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.
  13. Enjoy!