The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

WW Baguette recipes without starters

Newfieguy's picture

WW Baguette recipes without starters

Hello everyone,

We have a 16 month old and just discovered he LOVES baguettes.  The whole crusty outside, chewy inside thing I suppose it is.

We eat only WW flour with a little BF thrown in there some times and it is mostly WW multi grain bread we make and ciabatta with the recipes from this site.  I wanted to try and make a whole wheat baguette recipe by just taking my regular WW multi grain reacipe and stretching them out or even the ciabatta recipe with mostly WW flour and maybe 1/3rd BF and pull that out into a long baguette shape, let it rise on parchment before flipping it and throwing it in the oven and just have a very long skinny ciabatta loaf basically shaped like a baguette.  Is this doable?

Does anyone have a proper WW recipe without going through all the starter as I have determined that I am a starter free zone after all these years with starters being way too much pre planning and the like and prefer just throwing some yeast in warm water and letting it do its thing.  I am going to have a bash at a ciabatta baguette just to see if it works but if someone has a great WW recipe for a baguette that turns out nice and crunchy on the outside I would love to try something new!

Thanks everyone!  Awesome forum!


martynelaine's picture

i found this recipe whilst trawling the net. I've made it using half all purpose and half WW flour. Why not give it a try;


4 cups Flour
1 tbsp. Dry Active Yeast
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl

1. In a bowl, mix together the flour and the salt.
2. In another bowl, combine yeast, warm water, and half of the flour/salt mixture. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size.
3. Gently incorporate the rest of the flour/salt, using your hands.
4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading.
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size.
6. Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. Place on a baking sheet. Let sit for at least 20 minutes.
7. Place a bowl of water in the oven. Bake baguettes for about 25 minutes (maybe less). Remove the bowl of water after 15 minutes of baking.

Baguettes are particularly crusty and light because they are cooked at extremely high temperatures and are vaporized. Even though domestic ovens can't go as high as real French bakery ovens, you can still make an excellent baguette, by remembering to put a bowl of water in the oven. And, of course by baking at a very high temperature.