Crisp, crusty baguettes are a bread of French origin. These long narrow loaves pair perfectly with herbed oils or bruschetta.

Allowing the loaves to cool in the oven will make the crust extra crispy. That is a must with baguettes.

These baguettes are the perfect vehicle to showcase my favorite Garlic Tomato Bruschetta. You can add either feta or parmesan cheese to the bruschetta. I can’t wait until I have tomatoes ripening in the garden to eat with this bread. My favorite tomatoes are heirloom varieties such as Mortgage Lifter, Brandywine, and Yellow Brandywine.

My starter, pictured below, is over 9 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

Sourdough Baguettes, THM E, DF,

• 1 1/2 cups water
• 2 1/2 cups active sourdough starter
• 2 tablespoons vital wheat gluten
• 1 teaspoon honey
• 3 -3 1/4 cups white whole wheat flour
• 2 teaspoons yeast*
• 2 teaspoons salt
• Mixing: In a mixer bowl combine water, starter, vital wheat gluten, honey ,and 2 1/2 cups white whole wheat flour. Mix until smooth. Stir in the salt, yeast, and the remaining 1/2 -3/4 cup of flour. Stir until the dough pulls away from the sides of the bowl, you want a soft/slack dough.
• Kneading: The dough can be kneaded 3-4 minutes in a stand mixer or 4 sets of stretch and folds 30 minutes apart.
• Fermenting: Place the dough into a bowl and cover with a lid. Allow the dough to ferment 5 hours. You may need to knead the dough down a few times if it rises too fast.
• Shaping: With a bench knife divide the dough into 4 pieces. Shape each piece into a 16 in roll/loaf. Place the loaves on a baguette pan or on a parchment lined baking sheet. Cover the loaves with a lightly greased plastic wrap. Allow the loave to rise for 1 1/2- 2 hours.
• Baking: Preheat oven to 450 degrees F. Slash each loaf diagonally 3 or 4 times. Bake for 25 minutes or until golden brown. Turn off the oven. Lay the loafs directly unto the oven rack. Prop the oven door open a inch or two. All the loaves to cool in the oven for a crunchy crust.
• *a bit of yeast is used to help get a lighter loaf. The sourdough starter still ferments the dough and the yeast helps to get a fluffier loaf.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store where they can be purchased.

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Vital Wheat Gluten is an important ingredient in whole grain breads. Gluten is the structure that traps the gases that in turn cause the bread to rise.

Prairie Gold White Whole Wheat Flour is what I buy in 50 pound bags. This flour is very finely ground and makes wonderful bread. White whole wheat flour is ground from hard white spring wheat berries.

This yeast has been my favorite yeast for years. It is added dry with the flour. There is no need to proof the yeast in water before mixing it into the bread dough.

This pan is a great help in getting the classic baguette shape. The bread does not stick to this pan which is a plus.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

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Sourdough Baguettes, THM E, DF,

Course Side Dish

Cuisine French

Prep Time 35 minutes

Cook Time 25 minutes

fermenting time 7 hours

Servings 4 loaves

Author Glenda Groff

Ingredients

• 1 1/2 cups water
• 2 1/2 cups active sourdough starter
• 2 tablespoons vital wheat gluten
• 1 teaspoon honey
• 3 -3 1/4 cups white whole wheat flour
• 2 teaspoons yeast*
• 2 teaspoons salt

Instructions

1. Mixing: In a mixer bowl combine water, starter, vital wheat gluten, honey ,and 2 1/2 cups white whole wheat flour. Mix until smooth. Stir in the salt, yeast, and the remaining 1/2 -3/4 cup of flour. Stir until the dough pulls away from the sides of the bowl, you want a soft/slack dough.
2. Kneading: The dough can be kneaded 3-4 minutes in a stand mixer or 4 sets of stretch and folds 30 minutes apart.
3. Fermenting: Place the dough into a bowl and cover with a lid. Allow the dough to ferment 5 hours. You may need to knead the dough down a few times if it rises too fast.
4. Shaping: With a bench knife divide the dough into 4 pieces. Shape each piece into a 16 in roll/loaf. Place the loaves on a baguette pan or on a parchment lined baking sheet. Cover the loaves with a lightly greased plastic wrap. Allow the loave to rise for 1 1/2- 2 hours.
5. Baking: Preheat oven to 450 degrees F. Slash each loaf diagonally 3 or 4 times. Bake for 25 minutes or until golden brown. Turn off the oven. Lay the loafs directly unto the oven rack. Prop the oven door open a inch or two. All the loaves to cool in the oven for a crunchy crust.
6. *a bit of yeast is used to help get a lighter loaf. The sourdough starter still ferments the dough and the yeast helps to get a fluffier loaf.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.