French Baguette- Phase 1 and Phase 3

French Baguette
Phase 1 and 3

Weighing the flour on a scale is more accurate but I included approximate measurements in cups
You can use spelt flour for a p1 only version.


540 grams (4 1/3 cups) sprouted wheat flour
11 grams (2 ¼ tsp) dry yeast
2 tsp sea salt
500 ml (2 cups plus 2T) warm spring water

Splash of apple cider vinegar

Heat oven to 460F

Mix flour and salt in a large bowl. Add vinegar to the water and then add the water to the flour. Stir with your hands until you get a very wet dough. Make sure all flour is mixed in. You may need to add more flour to get a sticky dough. 

Cover with damp towel for 90 minutes.

Sprinkle some sprouted wheat flout on our counter and gently pour the dough out of the bowl. Handle gently as to not break any bubbles in the dough. Sprinkle more flour on top of the dough. Use a knife or bench scraper to cut the dough into 2 long pieces. Any sticky spots- sprinkle with flour.

Gently twist the dough, then place in a French bread pan or on a parchment lined baking sheet. Repeat with the other dough. Tuck the ends under and try to make the loaves the same thickness throughout for even baking. 

Place the pan in the oven and throw 3-4 ice cubes into the bottom of the oven.

Bake for 25 minutes- or until the loaves are 200F in the middle. 

Allow to cool before cutting.

Bread will keep for 2-3 days, freeze for longer storage.