Today I was chatting with my friends Susan and Joe about baguettes and crostini. They own a local bakery, and I've tried convincing them to just mill the flour, make a killing, and convert a community to a healthier version of themselves with baked goods. But it hasn't worked yet. I think I'm wearing on them. Eventually... one day... they will do it! I hope.
Anyway, I told them I'd make them a loaf of bread and drop it off in the morning on my way to my chiropractic seminar. Joe was telling me how he makes really good crostini, and how he makes it - and I thought, "I can do that!" So, instead of making a big Italian loaf for them, I made a batch of baguettes (a little too big for the baker I was using, but it worked out), and a mini bread bowl.
Then, I decided to make crostini with one of the baguettes. So today, you get two recipe ideas from the same post: a baguette and crostini recipe. Let's start with the baguettes. They are basically Italian bread, a lean bread dough, and they are shaped into long batards instead of a boule shape. They are still baked with steam, so not much is different there except how long you bake since they aren't as thick.
Crusty Crostini
Crostini, is just thinly sliced baguettes - brushed with olive oil and dusted with maybe sea salt or herbs. Then you bake it for 8-10 minutes at 400 F until they are crispy and lightly browned. Then you top them with whatever you can dream up! My sister, Maria, was sharing how she makes it with ricotta, broccoli, a drizzle of honey and some chili oil. I didn't have broccoli, but I DID have a jar of dehydrated powdered garden veggies (which makes a mouthwatering veggie dip). I mixed that together, added a glug of Lambrusco vinegar and a squeeze of date syrup. Then I sliced up some banana peppers and garlic stuffed olives. Everyone enjoyed them. For me, I topped it with Thai chilies for a nice kick. Then later, I put a few more slices in the air fryer for 5 minutes with some cheddar, which was divine! It reminded me of nights with her, when the kids would go to bed and we would snack on crackers and cheese with wine. Making crostini is now one of my favorite parts of the baguette and crostini recipe.
Alright, without further ado - here is the best baguette recipe for fresh milled flour you'll ever come across. Why? Because it uses the whisk, which helps make this dough light and airy without a spiral mixer. If you want extra rise, you can add 1 tbsp of vital wheat gluten, but it's not needed at all. This will be your go-to baguette and crostini recipe.
The Best Beautiful Baguettes - Fresh Milled and Whole Grain
These are crusty on the outside, and perfection on the inside.
- 410 grams hard white wheat
- 100 grams durum
- 390 grams water
- 60 grams boiling water for yudane
- 10 grams sea salt
- 12 grams instant yeast (or active dry)
- 1/8 tsp vitamin c (optional)
- 1/8 tsp barley malt powder (optional)
- Mill the flour
- Prepare the yudane by mixing 30 grams of your flour with 60 grams of boiling water to form a paste.
- Add all ingredients to the mixing bowl EXCEPT the yeast.
- Mix with the whisk attachment, first on low to incorporate the flour, then kick it up to high speed for up to 3 minutes.
- If the dough climbs the paddles or the machine starts rocking, you're done with the whisk. If you need to do more kneading, use the dough hook for the rest.
- Let the dough rest for 10 minutes (especially if the dough as warmed up from the whisking).
- Add the yeast, and mix for another 1-3 minutes. The dough may climb the whisk or it will clean the bowl (if using the dough hook at this point).
- Transfer the dough to a mixing bowl, lightly oiled.
- Imagine the dough is a clock face. Grab the dough at 12 o'clock and stretch it up into the air and press it down gently into the center of the clock face. Turn the bowl and do the next number on the clock. Repeat this step until the dough has tightened up and it isn't stretching as far.
- Let the dough rise until almost doubled, or approximately 30 minutes.
- Section the dough into six even pieces, and shape into a batard by working with the dough as little as possible. We want to let the air remain in the dough and not deflate it.
- Twist the dough and allow it to rise before baking, or score the top of the dough long ways and only slightly on an angle, with 3 or 4 long slashes.
- Bake at 450 F for 15 minutes with STEAM (I throw a few ice cubes into the oven) or in a covered baker.
- Remove the lid of your baker and drop the oven temp to 400 F. Bake another 15-20 minutes, or until your crust is as dark as desired. The darker the crustier.
- Remove from the oven, and let cool on a baking rack.
- Store on the counter cut side down, or in a paper bag for crusty crusts. Plastic bags will be fine for softer crusts.
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