Whole Grain Baguette Recipe
Make the baguettes I spent two years perfecting...
I’ve been methodically practicing and developing this baguette recipe for two years and I’m happy to be sharing it here behind the paywall (it’s just $30/year for access to this recipe and more to come). It tastes delicious, the colors are beautiful, the crumb is light and open, the crust is thin, the active working time is low and flexible, and it incorporates 50% stone milled whole grain flour for exceptional nutrition and flavors: everything I look for in a baguette.
Because everyone’s flour strengths are different, please go easy on the bassanage (double hydration)--it’s best to add too little water the first time you make this recipe. Once you have a handle on the dough, you can increase water according to your flours. If you’re in Europe or the Northeast US, your overall hydration should be in the low 80s. Send me a DM in Substack if you have any questions.
More about the recipe: the long pointage (first rising of the dough where the majority of flavor is created) and freshly milled whole grain flours create the deep flavors, supple handling, and unique crumb structure of this baguette. This dough is also great as pizza dough, ciabatta (add some olive oil), or flat bread. It can hold in the fridge between 12-20 hours.
Happy baking!
