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Rustic Baguettes

Rustic Baguettes

I have to admit, Baguettes are one of my favorite breads ever, it is the perfect bread to accompany any meal and its shape is just amazing for your dream sandwich, my favorite is the simplest kind; gouda cheese and ham with butter and olive oil, yummy.

Anyone who’s been to France can easily remember the small boulangeries which sell fresh baguettes, they are so fresh that when breaking them you hear the crunch sound of the dough breaking, music to my ears.

Rustic Baguettes

The idea is to try and get the hard crust as in the original French baguette while keeping the inside light and soft, it’s not a simple task but can be done if taking under consideration a few factors.

  • Baking should be with steam in the first 5 minutes, it will help the outer dough to form into a thick crust.
  • Temperature of the oven should be very high, minimum of 250°c/ 500°F, we are looking for a fast baking, after all, this is a pretty thin bread.
  • Slowing down the yeast action will generate a much easier to handle dough while keeping all the precious air bubbles.

The real problem (except texture) of baguettes in local bakeries outside France is the flavor, the local baguettes usually taste like a regular white bread with a baguette shape, not cool at all.

In this recipe, we will make some nice moves to reach the mature rustic baguettes flavor we are looking for in all of our breads. In other words, we will make a few baking tricks like using a mix of white and whole wheat flour, adding a bit of our delicious rye culture to the dough (this is optional, you can do without a sourdough culture but using it will certainly upgrade your bread) and last thing will be, leaving the dough for about 48hrs in a cold environment (fridge for example) for flavor build up.

After trying this recipe you will not be able to go back to local baguettes, this bread is just so good it’s addictive, don’t say we didn’t warn you!

Rustic Baguettes


2oz./60g whole wheat flour

3oz./ 90g Rye culture (optional)

15oz./ 430g all-purpose flour

1 tsp. dry yeast

1½ oz./40g slat

12oz./ 340g. water



Add the whole wheat flour, all purpose flour, rye culture (if using), salt and yeast to a bowl of a stand mixer, mix for 30 seconds and slowly add the water in a steady drizzle.
mix for 5 more minutes and transfer the dough into a floured bowl for 1 hour.
fold the dough a few times and insert the dough back into the bowl, cover with a plastic wrap and refrigerate for 24-72 hours.

Rustic Baguettes


Move the dough onto a floured surface and divide into 4 pieces, shape each piece into a bowl and let rest for 1 hour.

Rustic Baguettes


Stretch each piece of the dough into a small 4 inch rectangle and let rest for another 30 minutes.

Rustic Baguettes


Grab each rectangle and roll into a baguette shape making sure not to press too hard on the dough, we want it lose

Rustic Baguettes


Transfer the baguettes into a floured couch, seam side up and pinch the edges of the dough to form a sharp edge.
Let the dough rest for about 1-2 hours until it nearly doubles its size.

Rustic Baguettes


Preheat the oven to 500°F/250°c.
10 minutes before the end of proofing time, make 2-3 slashes along length of the baguettes.

Rustic Baguettes


Just before getting the loaves inside, pour half a glass of water onto the surface of the oven to create steam.
Insert the baguettes tray into the oven and bake for 12-17 minutes.

Rustic Baguettes


Place the warm baguettes on a rack and let cool for 30 minutes

Rustic Baguettes


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