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Whole Baguette

This time around, we're going to make baguettes that use whole wheat flour and the fabulous sourdough shortcut. As always, this recipe requires no kneading whatsoever.

First, we measure 200g of all purpose flour:

Then, measure an equal amount of water at room temperature:

A tiny bit of active-dry yeast:

Followed by 10g of live acidophilus sauce:

And 1g of coconut sugar:

Stir the liquids together:

Add the liquids to the flour:

Mix a bit:

Cover the container and let it rise, at room temperature, overnight.



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

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