Crusty French Baguette Recipe

Crusty French Baguette Recipe

This easy authentic classic crusty French baguette recipe is made with a preferment (old dough) making it the perfect companion for and any sandwich or soup. I’ve been baking baguettes for over 25 years and have many variations of these crust french breadsticks but nothing beats this 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 made with all-purpose flour and is all-natural without any preservatives or chemical improvers, healthy and good for your gut.

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

  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!
crusty french baguette

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 21 mins
Dough Resting and Proofing 2 hrs 30 mins
Total Time 3 hrs 11 mins
Course Bread, Side Dish
Cuisine French
Servings 6 baguttes
Calories 120 kcal

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
 

  • 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!
Keyword Baguette, Baguette Recipe, Crsuty French Baguettes, Crusty Baguettes, Easy Baguette Recipe, Easy Baguette Recipe All-Purpose Flour, French Baguette, French Baguette Recipe, French baguettes


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