Rustic Baguette
Long, slender baguettes crafted with Artisan Bread Flour and baked with a crisp crust and tender crumb. Perfect for slicing, tearing, and serving simply alongside soups, cheeses, or a warm meal.
FORAGE BAKER'S NOTES
Flour Matters. Gluten-free flours—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible.
If measuring by volume, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser loaf, while spooning may under-measure.
This dough tightens quickly, so only brief kneading is necessary.
Bake thoroughly. Removing the bread too early may cause collapse during cooling.
A baguette pan helps maintain shape, though a lined sheet pan works well.
INGREDIENTS
- Makes 2–3 baguettes
- 2½ cups (313g) Artisan Bread Flour
- 1 small carton liquid egg whites (454–460g)
- ½ cup (120g) room-temperature water
- 1 teaspoon (5g) apple cider vinegar
INSTRUCTIONS
- Preheat oven to 400°F.
- In a large bowl, whisk together the egg whites, water, and apple cider vinegar.
- Add Artisan Bread Flour and mix until fully combined.
- Allow the dough to rest for 1–2 minutes.
- Knead gently for approximately 60 seconds, until the dough begins to tighten.
- Divide the dough into 2–3 portions.
- Using damp hands, roll each portion into a long, smooth baguette shape.
- Place on a baguette pan or lined sheet pan.
- Bake for 30–45 minutes, depending on size, until deeply golden and firm.
- If browning too quickly, tent loosely with parchment paper.
LOAF NOTES
- Store in paper for a crisp crust.
- Store in plastic for a softer crust.
- To restore crispness, bake at 400°F for 8–10 minutes.
- Refrigerate for 7–10 days or freeze for up to 1 year.
FROM THE FORAGE KITCHEN
Made with Artisan Bread Flour—crafted to organic standards and designed for balanced structure and everyday heritage baking.
