Baguette from The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5 (page 88) by Zoë François and Jeff Hertzberg

  • whole wheat flour
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  • bread dough

  • EYB Comments

    Can substitute parchment paper for whole wheat flour. You may use The master recipe: artisan free-form loaf recipe on p. 64, the Strong white dough recipe on p. 77, the Light whole wheat dough recipe on p. 79, or the 100% whole wheat dough recipe on p. 82.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parchment paper for whole wheat flour. You may use The master recipe: artisan free-form loaf recipe on p. 64, the Strong white dough recipe on p. 77, the Light whole wheat dough recipe on p. 79, or the 100% whole wheat dough recipe on p. 82.

  • anya_sf on January 01, 2022

    I used the recommended strong white dough (made with diastatic malt powder), which had been in the fridge 2 days. Half the recipe yielded 4 demi-baguettes. The dough was surprisingly easy to work with. The baguettes were flavorful, with medium holes and a relatively crisp (but not blistered) crust. Great result for very little work. I'll definitely make these again.

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