Easy Fresh Milled Baguettes Recipe for Beginners
With their crispy crust and chewy crumb, these fresh milled baguettes are sure to be on constant rotation in your kitchen! Plus, this recipe is beginner friendly!
As you know, here on our Homestead, we use 100% fresh milled flour for it’s amazing flavor and nutritional value. Making all of your favorite bread recipes with whole grain flour only makes them better!
This post contains affiliate links. I may make a small commission on sales at no extra cost to you. As an Amazon Associate, I make commissions on qualifying purchases
Why you’ll love these Fresh Milled Baguettes
- Crusty exterior and chewy interior – The traditional French baguette is notoriously crispy and chewy and are perfect for making Bruschetta!
- 100% Fresh Milled Flour – Whole grain flour makes these baguettes even more flavorful with a nutty taste!
- Simple ingredients – Made with only 4 ingredients, this recipe is not only easy to make but is made with ingredients you probably already have on hand!
- Nutritious – Fresh Milled Flour boasts amazing nutritional value and is far superior to all purpose flour.
- Versatile Bread – This delicious bread can be used for Bruschetta, Garlic Bread, or as a bread for Dipping!
Looking for a sourdough baguettes recipe? CLICK HERE!
Why use Fresh Milled Flour for this recipe?
Increased Flavor – Fresh milled whole grain flour has a wonderful nutty flavor that makes bread products so delicious!
More filling – Bread made with fresh milled flour is much more hearty and filling than bread made with conventional store bought flour.
Nutritional value – Fresh flour has so many nutrients that are lost with white flour after it is sifted. The bran and germ contain more than 30 essential nutrients!
Interested in learning about using fresh milled flour in your sourdough starter? CLICK HERE!
Which wheat berry will work best for homemade French baguettes?
Since this recipe requires good gluten development, you need to use a hard wheat variety. Good options are Hard White Wheat, Hard Red Wheat, Spelt, or Khorasan.
Soft wheat has such a low gluten count, that it won’t get stretchy and glossy when kneading.
Shop this post
For milling my wheat berries, I use the NUTRIMILL GRAIN MILL
I prefer to use the BOSCH MIXER for kneading dough. It is a true workhorse and is perfectly suited for heavier, fresh milled flour doughs. (as above, use my coupon: rose20 for $20 off)
Since this bread is baked free form, if you are a complete beginner, a BAGUETTE PAN would be super helpful! Baguette pans are the perfect investment if you plan on making this recipe often.
If you choose to just bake the baguettes free form, I recommend using a BAKING STONE will work great at the higher heat needed for baking baguettes.
For the rising of the baguettes, you can either use a cotton tea towel or a LINEN COUCHE.
Ingredients needed for this recipe
- Fresh Milled Flour – Use any hard wheat variety. You will need 3 cups or mill 2 cups of wheat berries.
- Water – For best results, use filtered water. Use 1 cup very warm water.
- Salt – 1 tsp.
- Instant Yeast – 2 1/4 tsp. If you only have active dry yeast on hand, reserve 1/4 cup of the water to proof the yeast before adding to the recipe.
Looking for an easy sourdough bread recipe using fresh milled flour? CLICK HERE!
Step by step instructions for making this recipe
Mill the wheat berries
First mill your wheat berries. For this recipe you will need to mill 2 cups of wheat berries.
Mix the dough
Measure your water and heat to 110-115 degrees F.
In the bowl of a stand mixer with a dough hook attachment, add the warm water.
Pour in the flour and mix on speed one just until combined and cleans the sides of the bowl.
Soak the dough
Cover and let the dough rest for 30 minutes. This soaking process if important when using whole grains as it softens the bran and germ for better kneading.
After the dough has soaked, add the salt and the yeast.
Knead the Dough
Knead on speed 2 for 8-10 minutes until glossy and stretchy.
First rise/Bulk Fermentation
Cover and let rise until doubled, about 1-1 1/2 hours at room temperature.
You can also transfer the dough to a lightly greased large bowl to rise.
Shape the dough
Turn the dough onto a lightly dampened surface. I prefer to have a spray bottle on hand with water in it and spray my hands and work surface while I work with the dough.
I find wet hands to be the best option when working with dough as continuously adding flour will make for a denser bread dough.
Baguette dough needs to be a higher hydration to achieve the crusty exterior and the chewy interior.
Divide the dough into 3 equal pieces.
Shape the baguette dough by rolling it into a log that is approximately 10 inches long. Drag the dough across the counter to build surface tension.
Repeat for each piece of dough on you work surface.
You have 3 options for the second rise, you can simply grease your baguette pan with a little olive oil and place the dough in the pan seam side down to rise, covered with plastic wrap or a tea towel.
Or, you can lay each baguette on a piece of parchment paper and place a towel crumpled up between each baguette to keep the shape.
Another alternative is to use a dough cloth. This is a linen cloth that is used to make baguettes. It’s a stiff fabric that you can bunch up in between the baguettes.
Final Proof
With either option, cover the baguettes and let rise for 20-30 minutes.
While the dough is rising, preheat the oven with a pizza stone or baking stone inside to 475 degrees F.
NOTE: IF USING A BAGUETTE PAN, THERE IS NO NEED TO PREHEAT A BAKING STONE
Bake the baguettes
Place a cast iron pot or pan on the lower rack as well during the preheating time.
After the oven has preheated carefully remove the baking stone or pizza stone. Slice the tops 3 times diagonally with a sharp knife or razor blade.
If using a baguette pan, just place the pan in the oven.
If not, slide the baguettes onto the baking vessel and place in oven.
Put several ice cubes in the cast iron pot to create steam and quickly close the oven door. This will make for a crunchy crust and airy crumb as well as a good oven spring.
Bake for 15 minutes, remove the cast iron pot and allow to bake an additional 5-10 minutes or until golden brown.
Allow baguettes to cool on a wire rack.
Storage
Store the baguettes in an airtight container or a bread bag on the counter for 3-4 days.
Freeze the baguettes in a freezer safe bag for up to 2 months. Preheat in a 300 degree F oven until warmed through.
My best advice is to wet your hands and work with the dough because baguette dough needs to be a wetter dough to achieve the crusty exterior and chewy interior. My personal preference is to use a spray bottle of water and spritz my hands and work surface when working with the dough.
Easy Fresh Milled Baguettes Recipe for Beginners
Equipment
- Grain Mill
- Pizza Stone or Baguette Pan
- Stand Mixer
Ingredients
- 3 cups Fresh Milled Flour Mill 2 cups wheat berries or 390 grams
- 1 cup Very Warm Water 240 grams
- 1 tsp Salt 8 grams
- 2 1/4 tsp Instant Yeast 7 grams
Instructions
- First, mill your wheat berries on the fine setting of your grain mill.
- Warm your water to 110-115 degrees F.
- In the bowl of a stand mixer with a dough hook attachment, add the water and flour.
- Mix on speed 1 until just combined.
- Cover and let the dough rest for 30 minutes. Don't skip this step as it softens the bran and germ for better kneading and rise.
- After the dough soaks, add the salt and yeast.
- Knead on speed 2 for 8-10 minutes or until the dough is glossy and stretchy.
- Cover and let the dough rise for 1 1/2 hours until doubled.
- Turn the risen dough onto a lightly floured surface or slightly dampened surface using a spray bottle of water (my preferred method).
- Divide into 3 equal parts.
- Shape each piece into a log that is approximately 10 inches long.
- Place on a piece of parchment paper.
- Take another piece of parchment paper and cut in half. Crumple each piece and place in between the baguettes to help them hold their shape.
- You may also use a baguette pan which will make the process much easier.
- Another alternative is to use a dough cloth and make a wrinkle in between each baguette to help them hold their shape as well.
- Cover with a towel and allow to rise for 1-2 hours.
- Preheat oven to 475 degrees F with baking stone or pizza stone inside as well as a cast iron pot on the bottom rack.
- Make 3 slashes diagonally across the dough with a sharp knife or razor blade.
- When preheated carefully remove the baking vessel and slide the parchment paper with the baguettes onto it.
- Place in the oven and put several ice cubes in the cast iron pot.
- Close the door quickly
- Bake for 15 minutes. Remove the cast iron pot and bake an additional 5-10 minutes or until golden brown.
- Allow to cool on a cooling rack.
