Homemade Baguette Recipe

This Homemade Baguette Recipe is perfect for dipping, making sandwiches or just by itself.

| August 2013

A new wave of homesteaders is seeking the simple life and the kind of true satisfaction that is built, not bought. Plowing with Pigs (New Society Publishers, 2013) by Oscar H. Will III and Karen Keb will inspire and enable you to do more with less on your homestead. In this excerpt taken from chapter 10, “Cooking from Scratch,” learn how to make this homemade baguette recipe.

Buy this book from the GRIT store: Plowing with Pigs.

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This baguette is the core of our farm-based baking business, The Local Loaf. Customers say it’s addicting. It’s unlike a traditional baguette in that it’s soft and flavorful — you can easily tear off chunks from the loaf. It’s perfect for dipping in olive oil or spreading with butter — or even on its own, thanks to the olive oil and salt we top it with. It’s also good for sandwiches, and it makes a great base for bruschetta.

To make this homemade baguette recipe, you’ll need a baguette pan, which supports the unwieldy dough and turns out consistent, professional results. Matfer blued steel pans from France are perfect. You can find them online through specialty baking sites or Amazon.

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