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Rustic Baguette

Rustic Baguette

We’re back with another bread recipe for you. 

This time: a crunchy and rustic baguette that could be right out of France.

Have you ever walked through the streets of Paris while the city is just waking up?

The smell of freshly baked croissants and baguettes fills the air while you pass by the local boulangeries.  

It’s a beautiful thing. And now, you can bring a little bit of France right into your home – with this rustic baguette.

It’s beautifully shaped, with the iconic incisions at the top and dusted with some organic all-purpose flour. 

On the inside, it’s incredibly light and fluffy, while the outside is crunchy and firm. 

When you break it with your hands, the delicious cracking sound of the crust fills the air. 

Diana shared her favorite way to prepare this simple yet super flavorful bread recipe.

If you remember the rustic country bread, Diana used a pre-dough, also called poolish, to prepare the dough.

This time, it’s a little different. Instead of a pre-dough, you’re using a process called long cold proofing. 

This means that you let the dough rest in the fridge for up to three days. 

During this time, the dough starts to ferment and develops more flavor.

It also helps to increase the shelf live, meaning the baguette will stay fresh longer. 

Watch the video below to see the exact steps and preparation techniques. 

If you want to learn more about Diana and her work, make sure to follow her on Instagram @krodi_plant_based_cooking

Rustic Baguette

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A crunchy and rustic baguette – as if you were in France.


  • 390 g water
  • 3 g fresh yeast
  • 12 g salt
  • 530 g all-purpose flour (type 550, plain flour, T55)



Day 1 – Prepare the dough


Dissolve the yeast in a large bowl with approx. half the amount of water. Dissolve the other half of the water with the salt in a container. Then add the flour into the bowl, mix gently, then add the remaining saltwater and shape it into a smooth dough by hand or a scraper. it doesn’t take long and the dough should not be “heavily kneaded”.


Leave the dough covered in a lightly oiled bowl to rest outside for about 30 minutes, then put it in the fridge. The dough will rest there for approx. 48-60 hours. After around 8 hours, stretch the dough from all sides (see video).


Day 2 – Stretch the dough


Stretch the dough from all sides again. Between the stretching, there should be approx. 8-12 hours.


Day 3 – Stretch and bake the dough


The dough has been stretched one last time and rested in the refrigerator. Dust your workbench with flour, take out the dough, and cut it in half. You could also make three or four smaller baguettes.


Then form/stretch a rectangular and fold both long ends into the middle and gently press out the air. Take it to a workspace without flour and flip it to the other side and gently form it to a baguette. Continue in the same way with the remaining dough.


Let it rest for approx. 20 minutes covered outside, either on a baguette tray or fold your kitchen linen in a similar shape.


Before baking, you need to sieve flour on the baguettes and make three long cuts into the baguettes. For this, you can use a regular blade. Make sure you cut at a 45° angle and not straight.


Bake it in a preheated oven at 230° C (top and bottom heat). Have a large bowl or baking tray already preheated at the bottom of the oven. Now fill this with water (careful with the steam).


Bake the baguettes with steam for 20 minutes. Then take out the bowl with water and switch the oven down to 200° C. Now bake for another 20-25 minutes.

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