top of page

Amaranth Baguettes Part One

This is an incredibly aromatic baguette recipe that uses the amazing fresh cake yeast, and, in keeping up with Breadsly's tradition, is also no-knead. We're going to make a starter today.

Measure 200g of bread flour:

Then measure 6g fresh cake yeast:

Add 200g of water at room temperature:

And stir to dissolve the yeast:

Add that to the flour:

And mix until a sticky starter forms:

Cover the container and let it rise overnight somewhere warm.



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.

bottom of page