Mixed flours French baguettes
Prep time
Cook time
Total time
Use good organic flour. Bread making takes time and energy. Working with industrial modified flour is a bit of a shame.
Recipe type: Bread
Cuisine: French
  • 100g stone ground unbleached baker's flour (>15g protein / 100g)
  • 400g unbleached fine baker's flour (12g protein / 100g) such as Wallaby (not sure if it is unbleached but it's good)
  • 335g water at room temperature
  • 130g sourdough starter
  • 10g salt
  • if your starter is weak 1 tbs fresh baker's yeast or dry baker's yeast.
  1. AUTOLYSE: weigh flours and water. Mix with dough hook for 5 mins at low speed.
  2. Take dough hook out (in a stand mixer, leave it in a Magimix Cook Expert), cover bowl with wet tea towel (in a stand mixer, leave the lid on in a Cook Expert) and let rest for 1 h.
  3. Add sourdough starter and salt.
  4. Mix for 5 mins at low speed. Mix 7 minutes at high speed.
  5. Lightly flour silicon mat. Scrape the dough out with a plastic pastry scraper (a must have).
  6. Don't shape a ball, just very lightly flour the top of your scraped dough pile for the tea towel not to stick to it.
  7. Cover with a damp (not too wet, well squeezed) tea towel. Leave for 1h30.
  8. Cut in 3 parts. Very quickly and lightly, without pressing hard (to keep some air in the dough) form an approximate ball with each of the 3 parts. Dust with flour. Cover with the damp tea towel (place under running water, rub to get the flour and dough lumps, rince and squeeze as much water out as you can). Leave for 30 mins.
  9. Cover a wet oven tray with baking paper (if wet, the baking paper will stay in place, it's a cool trick).
  10. Shape baguettes by pushing the balls down lightly with your palm forming an oval. Then fold the oval on itself twice so it is still an oval but a cylinder one :) Roll is lightly, insisting on the ends if you want witch's nails tips, stop when it has reached the inside length of your oven tray.
  11. Place each shaped baguettes on the baking paper, spacing them enough. Dust generously with flour make sure your have flour all over the baguettes, rub them a little with flour and sprinkle some more. If there is a patch of sticky dough it will be glued to the tea towel and your baguettes will deflate and be ruined.
  12. Leave to rest for 1h30.
  13. mins before the end of this rest, pre-heat your oven at 230°C, place a tray on the lower level of the oven.
  14. When rest is over, take off the tea towel sprinkle the bread with flour and/or nigella seeds or sesame seeds.
  15. Score diagonally or in one long cut from a tip to the other.
  16. Drop 50g to 100g of water on bottom tray you put in the oven earlier.
  17. Slide the tray with the baguettes without burning your face with steam. Use your longest arm (just kidding :).
  18. Bake for 25 mins. Inspect. The bottom needs to look cooked, a honey colour. If not, put the temperature at 180°C for another 5 to 10 mins. Then leave the door very slightly ajar with a tea towel folded in 4 and let it bake for another 5 to 10 mins. I like a good solid crust and a dark aspect. You will need to experiment with the baking length because it depends on you oven a lot.
Recipe by The Flo Show.com at http://www.thefloshow.com/mixed-flours-french-baguettes/