Lean Yeasted Breads
Simple doughs with flour, water, salt, and yeast — high crust-to-crumb ratio, minimal fat or sugar
French Tradition Recipes
Beginners Baguette
by From Luxembourg With Loaf
A good baguette needs just one thing: time. And this 48-hour baguette is perfect for beginners. The long fermentation gives it a wonderful flavor. Plus, its low hydration makes it ideal for beginners! You absolutely have to try it!
Baguette au Levain
by From Luxembourg With Loaf
My absolute favorite bread recipe. Levain meets poolish. This results in maximum flavor and a wonderful open crumb.
High Hydration Baguettes
by From Luxembourg With Loaf
I had the idea to bake baguettes with an even better crumb structure than my previous ones, so I used a Thangzong and increased the hydration to 94%. Unfortunately, this makes the baguettes really hard to handle.