Crusty, chewy, insanely flavorful, everything you could possibly look for in a French Baguette! Only better, because you can create these particular baguettes using fresh milled flour!

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Cultural Significance

What is a baguette? Welcome to the world of artisanal breads! A baguette is a long slender loaf of artisan bread that is commonly associated with French culture. And yes, it is most definitely possible to create deliciously beautiful and nutritious artisan loaves from fresh milled flour.

You may wonder what the difference between a baguette and French bread is. Typically, a baguette has a more crusty exterior, and an airier, chewy interior than French bread, which is denser with a softer crust. French bread also tends to be used for things like toast and sandwiches, while a baguette would be for dipping and the like. In addition, French bread is not as long and slender as a baguette.

There is a lot of tradition and culture surrounding baguettes in France. In 1993, a French Bread Law called “Décret Pain” was passed, which outlines very specific guidelines for the “Baguette de Tradition Française” or in plain English, “The Traditional French Baguette.” This particular baguette is legally required to be made fresh daily, using only 4 ingredients. There are even size and weight requirements!

Multiple baguette variations exist, so not all of the baguettes in France are technically “Traditional Baguettes.” I do love the elegant simplicity of this bread, and created this recipe that can easily be made at home with the four simple ingredients, flour, water, yeast, and salt.

Ingredients for French Baguettes

Fresh milled hard white wheat flour– This ingredient is quite obviously the star of the show! I source high quality grains from places like Grand Teton Ancient Grains and Azure Standard. If you want to learn more about why I use fresh milled grains, click here.

Warm water

Instant yeast

Salt

Yeah, that’s it! Literally one of the simplest doughs I’ve ever made!

Tools You’ll Need

Flour Mill- I use the Komo Classic Mill and love it, but there are many other great options out there as well!

Digital Scales– Weighing your flour is not the answer to everything, but it does make a huge difference! When I learned to weigh my fresh milled flour, it increased the quality and consistency of the recipes I made.

Mixer- I use a Bosch mixer, and while it’s not the most aesthetic tool I own, it’s definitely a workhorse!

Tea Towel– Preferably a smooth one, so you don’t end up with a bunch of little fuzzies in your dough.

Pizza Stone or Baking Sheet

Cast Iron Skillet

Bread Lame– This is a tool to score the surface of bread dough.

How to Make Crusty French Baguettes

This process requires a few steps, but it certainly doesn’t need to be complicated!

STEP 1:

After milling your hard white wheat berries, autolyse the flour and warm water together in your mixer bowl for 30 minutes to an hour. The term autolyse simply means to mix them and let them sit. This step allows the flour to absorb liquid and begins to develop the gluten.

STEP 2:

When the autolyse is completed, add in the yeast and mix until fully incorporated before adding in the salt.

STEP 3:

After adding in the salt, knead the dough on low to medium low speed until the dough reaches windowpane stage, approximately 8 minutes. The dough will be wet and sticky, but should be pulling away from the edge of your mixing bowl. If it is soupy, add a bit more flour, a tablespoon at a time just until it cleans the sides of the bowl.

STEP 4:

Cover the dough and let it rise until doubled, about 30-45 minutes.

STEP 5:

Dust your work surface with a bit of flour. Dump the dough out and divide it into 2 parts.

STEP 6:

Gently pat the dough out into a rough rectangle, trying to keep as many air bubbles as possible. If the dough is sticking to your hands, moisten them with water and it will make it easier to work with.

STEP 7:

Roll your dough into a slender “log,” keeping tension in the dough as you do so. Each loaf should be about 2 inches wide and 16 inches long. Pinch the seams shut.

STEP 8:

If you do not own a linen couche, you can create a makeshift one by rubbing flour into a tea towel and making channels for the loaves to lay in. Transfer your dough to the floured towel, laying them seam side up. Use the loose ends of the towel to cover the dough as it rises. Let the baguettes rise for 30 minutes while you prep the oven.

STEP 9:

Place a pizza stone or upside down baking sheet on your oven rack. On the rack below, place a cast iron skillet or pan to hold water. We will use this to create steam.

STEP 10:

Preheat your oven to 500º F. Place a pot of water on the stovetop to boil.

STEP 11:

When the oven is ready, gently flip the baguettes onto a sheet of parchment paper so that the seam side is now down, leaving enough space between them to expand. Using a bread lame or sharp knife, score the tops of the loaves diagonally.

Scored baguette loaves ready to be baked.

STEP 12:

Transfer the parchment paper to the pizza tone or the upside down baking sheet in the oven. I have found it easiest to place them on another upside down sheet, then use that to slide them off onto the baking surface in the oven.

STEP 13:

For the next step, make sure that you are wearing a thick oven mitt or that your hand is protected in some way. Pour the pot of boiling water into the cast iron skillet on the lower rack. This will create a very hot burst of steam, and then quickly shut the oven door to trap in that moisture.

STEP 14:

Bake the baguettes for 23-25 minutes until golden.

STEP 15:

When the baguettes are done, turn the oven off and prop the door open for an additional 10 minutes before removing the them.

I’ll be honest, when I pulled my last batch out of the oven I couldn’t resist, and so I slathered a hunk of warm baguette in butter and topped it with fresh rosemary. Speak about pure bliss!

Baguettes become stale quite quickly. If you aren’t eating them the same day, wrap them and freeze them. You can toast them to recrisp the crust.