Homemade French Baguettes

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

56g ( ½ cup) sifted whole-wheat flour (see note)

465 g (3 ⅓ cups) high-protein all-purpose flour, such as King Arthur (see note)

11 g (4 teaspoons) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

4 g (1 teaspoon) instant yeast

1 g (heaping ¼ teaspoon) diastatic malt powder, optional (see note)

375 g (1 ½ cups plus 1 tablespoon) water, 75°F (24°C)

Directions at seriouseats.com

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