Rustic Baguette
- Feb 19
- 2 min read
Updated: Apr 28
Long, slender baguettes crafted with Artisan Bread Flour, finished with a crisp crust and tender crumb — ideal for slicing, tearing, and serving simply.
Forage Baker's Notes
Flour matters. Gluten-free flours—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible. If measuring by volume, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser bread, while spooning may under-measure. This dough tightens quickly — brief kneading is sufficient.
Bake thoroughly. Removing too early may cause collapse.
A baguette pan helps maintain shape, though a lined sheet pan works well.
Ingredients
Makes 2–3 baguettes
2½ cups (313g) Artisan Bread Flour
1 small carton liquid egg whites (454–460g / about 2 cups)
½ cup (120g) room temperature water
1 tsp (5g) apple cider vinegar
Instructions
Preheat oven to 400°F.
In a large bowl, combine egg whites, water, and vinegar.
Add Artisan Bread Flour and mix until fully combined.
Rest 1–2 minutes.
Knead gently for about 60 seconds until the dough tightens.
Divide into 2–3 portions. With damp hands, roll into long, smooth tubes.
Place on a baguette pan or lined sheet pan.
Bake 30–45 minutes, depending on size, until deeply golden and firm.
Tent loosely with parchment if browning too quickly.
Loaf Notes
Store in paper for a crisp crust.
Store in plastic for a softer crust.
Re-crisp in a 400°F oven for 8–10 minutes.
Refrigerate 7–10 days or freeze up to 1 year.
From the Forage Kitchen
Made with gluten -free Artisan Bread Flour — crafted to organic standards and designed for balanced structure, and everyday heritage baking.
