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Homemade French Bread and Baguette with 100% Freshly Milled Wheat Recipe

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3.8 from 14 reviews

This recipe guides you through making classic baguette and French bread using 100% freshly milled hard white wheat flour. The bread features a soft but tacky dough, enriched with olive oil and naturally leavened with instant yeast for a fluffy texture and crisp crust. Ideal for homemade artisan-style loaves, this recipe walks you through mixing, kneading, shaping, rising, scoring, and baking to produce warm, flavorful bread perfect for sandwiches, toasts, or as an accompaniment to any meal.

  • Total Time: 2 hours 55 minutes
  • Yield: 3 baguettes or 2 French bread loaves

Ingredients

For the Dough

  • 2 cups warm water
  • 1.5 tablespoons cane sugar (or honey as a substitute)
  • 5 cups freshly milled hard white wheat flour
  • 1 tablespoon instant yeast (active dry yeast can be used, but rising time will be longer)
  • 1 tablespoon olive oil
  • 2.5 teaspoons salt

Instructions

  1. Prepare Sponge: In a mixer or large bowl, combine warm water, cane sugar, and about 2 1/2 cups of freshly milled flour. Stir together to mix evenly, then add the instant yeast. Allow this mixture to sponge for 15-20 minutes until bubbly and slightly risen. If no bubbles appear, your yeast may be inactive and should be replaced.
  2. Add Remaining Ingredients: Once the sponge has formed, add olive oil, salt, and 2 cups of freshly milled flour to the mixture.
  3. Mix and Start Kneading: Mix the ingredients together. If using a mixer, gradually add flour until the dough begins pulling away from the sides of the bowl. If mixing by hand, add enough flour to keep the dough tacky and begin kneading manually.
  4. Knead Dough: Knead the dough until it is soft and tacky but not sticky—using mixer kneading for 9 minutes or 15-20 minutes by hand ensures the right texture. Avoid adding too much flour, which may make the bread dense.
  5. First Rise: Place the dough in a greased bowl or keep it in the mixer bowl, cover it, and let it rise for 30-45 minutes until it doubles in size.
  6. Divide Dough: Turn the risen dough onto a lightly floured surface. Divide into three equal portions for baguettes or two equal portions for French bread.
  7. Shape Dough Rectangles: Roll each dough ball into a rough rectangle about 10 inches wide and 6 to 7 inches deep.
  8. Fold and Form Loaves: Fold one-third of the rectangle into the middle and press the seam down. Fold the opposite side over and press the seam again. Roll the dough into the characteristic long shape for baguettes or shorter, thicker shape for French bread.
  9. Place on Baking Surface: Transfer the shaped dough onto baguette or French bread pans, or place on a dusted clean tea towel with sides pulled up to form edges between loaves.
  10. Second Rise: Cover the loaves and let them rise again until doubled in size, about 30 minutes.
  11. Preheat Oven: While the dough rises, preheat the oven to 425°F (220°C).
  12. Score and Prepare for Baking: After the second rise, score the tops of the loaves with a sharp knife. Brush them with water or lightly mist with a spray bottle; alternatively, use egg wash for a more browned crust.
  13. Bake Loaves: Bake the bread at 425°F for 10 minutes, then reduce the temperature to 375°F (190°C) and continue baking for another 15 minutes or until the internal temperature reaches 190°F (88°C).
  14. Cool Bread: Remove the loaves from the oven and transfer to a cooling rack. Let them rest for about 10 minutes before slicing or serving.
  15. Serve: Slice with a bread knife or break apart the bread and enjoy fresh.

Notes

  • Use instant yeast for faster rising; active dry yeast requires longer rising times.
  • Do not over-flour the dough during mixing or kneading; the dough should remain tacky for a softer crumb.
  • If dough is too sticky to handle, lightly dust your hands with flour or dip hands in water to manage stickiness while shaping.
  • Egg wash will create a more golden, shiny crust compared to water brushing.
  • Ensure internal temperature of bread reaches 190°F for proper bake.
  • Freshly milled flour provides a richer flavor but ensure it is sifted or not too coarse for best results.
  • Author: Monica
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Find it online: https://monicarecipes.com/homemade-french-bread-and-baguette-with-100-freshly-milled-wheat-recipe/