Go Back
Fresh Milled Mama

Classic Baguettes Made With Fresh Milled Flour

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 3 hours 25 minutes
Total Time 4 hours
Servings: 3 baguettes
Course: bread
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams fresh milled hard white wheat flour (approx. 3 2/3 cups flour)
  • 425 grams water (1 3/4 cups)
  • 7 grams instant yeast (2 tsp.)
  • 10 grams salt (1 1/2 tsp.)

Equipment

  • 1 Baking stone/cast iron baking sheet (I use a 15.5" x 10.5" cast iron baking sheet)
  • small cast iron skillet/metal pan (To add water for creating steam while baking.)
  • Couche (If you don't have one make one with a flour sack towel.)
  • Baguette Peel/Long Pizza Cutter (To transfer proofed baguettes to preheated baking stone/sheet.)

Method
 

  1. Mix the flour and water and autolyse for 1 hour. This is a high hydration dough and it needs this important step. When I tried to rush it they seemed gummy inside after baking. *Don't skip*
  2. Next, add in your yeast and salt and knead for 2 minutes. I find this easiest to do by hand in the bowl. Cover and rest for 30 minutes.
  3. Perform 1st stretch and fold and rest for 30 minutes.
  4. Perform 2nd stretch and fold and rest for 30 minutes.
  5. Divide evenly into 3 pieces. (I like to use a scale)
    *If you prefer bigger baguettes feel free to divide into 2 pieces.
    On a floured surface, preshape into rectangles while trying to preserve the air. Cover with a towel and rest for 15 minutes.
  6. Preheat your oven to 450F. When the oven is cold place your cast iron baking sheet/baking stone and small cast iron skillet in the oven to preheat with it. The small skillet will be for the water you add to create steam while baking. You could also use a metal pan if you don't have a small cast iron skillet.
  7. Shape your baguettes and place into your couche to rise for 30-45 minutes while the oven is preheating.
  8. When baguettes are done proofing, score them, and gently roll them onto a baguette peel (I use my long pizza cutter) to load them onto your preheated cast iron baking sheet/baking stone. You can do this while it's in the oven or quickly remove it for this step. I personally like to do it outside of the stove.
  9. Next, CAREFULLY pour boiling water into the preheated small skillet to create steam. Bake your baguettes with steam for 15 minutes.
  10. Remove water and continue baking for 10-12 minutes until crust is a beautiful golden brown.
  11. Cool on a wire rack completely before slicing. . Slicing too early traps steam, resulting in a gummy, doughy texture inside.

Notes

To make a "couche" with a flour sack towel or dish towel generously dust a clean, flour sack towel with flour to prevent sticking. Lay the towel flat and create accordion-style pleats or "tunnels" to hold baguettes in.
If you don't have a baguette peel, you can use a long pizza cutter (like I have pictured above),stiff cardboard wrapped in foil, or the back of a baking sheet to move proofed dough.