How To Make Traditional French Baguettes At Home

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These sourdough baguettes are some of the best that you can bake at home. They take a lot of patience, but once you hear that crunch, and taste they're incredible flavor then you shouldn't have a problem with that. Now Technically these are slightly shorter than a typical baguette, also known as demi baguettes. That's just so they can fit in your darn oven.

Guides you might need to watch first:
My Sourdough Starter Guide: https://youtu.be/sTAiDki7AQA

Baguette Equipment Used:
My Fermentation Station: https://amzn.to/2tN35J8
My Lame (for scoring): https://amzn.to/2EowHRR
The Couche That I have: https://www.sfbi.com/18-linen-canvas-couche-detail
Another Couche Option: https://amzn.to/2tLXTp2
My Bench Scraper: https://amzn.to/2UgRfCG
My MIll(they only have the red banded on in stock): https://amzn.to/2EppAJ2
Another Mill option: https://amzn.to/2XvUjg9

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Music - Saib: https://soundcloud.com/saib_eats
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Huge thank you to Maurizio for his baguette method Utilized in this recipe: http://theperfectloaf.com
Ingredients you'll need:
Levain:
24g Mature liquid Starter
20g Bread flour
28g whole wheat flour
24g water @ room temp

30% whole grain Bread Dough(with fresh milled flour):
732g bread flour
273g fresh milled einkorn wheat
40g whole wheat
20g fine sea salt
778g water@ 90F +100g water in a seperate bowl

Bread Dough (without fresh milled flour):
732g bread flour
313g whole wheat flour
20g fine sea salt
778g water@ 90F +100g water in a seperate bowl

Sample Schedule:
Day1:
10am - make levain
1:30pm - Autolyse dough place in warm spot @80F
3pm - Mix dough with levain and perform slap and fold
3:05pm - cover and place back at 80F
3:20 pm - slap and fold one more time
3:23 pm - bulk ferment for two hours
3:53 pm - Fold #1, cover and place back
4:23 pm - Fold #2, cover and place back
4:53 pm - Fold #2, cover and place back and let rest remainder of bulk
5:23pm - Cover (make airtight)and place in fridge overnight
Category
Make home

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