Easy Whole Wheat French Baguettes

These baguettes are crispy, airy, and absolutely perfect! I love adding whole wheat flour because it adds depth and character to the classic French baguette. The result is a beautiful crispy outside with a soft, airy inside that sings as the crust cracks—that's how you know it'll be amazing.

I use my simple "lift and slap" technique that requires no kneading, just a couple of stretch-and-fold sessions. The whole wheat adds a nutty flavor without making the bread heavy. You can follow along with the video below to see the entire shaping process, including how to create that perfect taper on the ends.

Easy Whole Wheat French Baguettes

Ingredients

230 ml water(1 cup)
3 g fresh yeast(¾ tsp, or 2g dry yeast (½ tsp))
220 g bread flour(1¾ cups)
100 g whole wheat flour(¾ cup)
6 g salt(1 tsp)

Instructions

1
In a bowl, combine 230 ml water with 3 g fresh yeast (or 2 g dry yeast). Mix until dissolved. Add 220 g bread flour, 100 g whole wheat flour, and 6 g salt. Mix until there's no more dry flour visible—just mix, no need to knead.
2
Cover and let rest for 30 minutes.
Timer Available:First Rest (30:00)
3
With a wet hand, stretch all four sides of the dough and fold them to the center. Lift the dough and slap it back into the bowl (the "lift and slap" technique). Cover and rest for 30 minutes.
Timer Available:Second Rest (30:00)
4
Repeat the stretch-and-fold technique—stretch the 4 sides and fold to the center. The dough will be much more elastic now. Lift and slap. Now the dough is ready for the final rise.
5
Cover and let rise until it doubles in size, usually about 2 hours.
Timer Available:Bulk Rise (2:00:00)
6
Sprinkle flour on your work surface. Fold the dough so it's easier to cut. Divide into 3 equal parts. Brush off any extra flour.
7
For pre-shaping: Flatten each piece very gently, then roll tightly into a preshaped baguette. Seal the seam by pinching it. This doesn't have to be perfect—it's just a pre-shape. Let them rest for 10 minutes uncovered.
Timer Available:Bench Rest (10:00)
8
For final shaping: Flatten each piece again, then roll and press down with your fingertips as you go—this builds great internal structure. Seal the edge by pinching. Roll the ends to taper them, and roll any thicker areas for an even shape. Place on the baking tray.
9
Cover with a towel and let rise for 30 minutes.
Timer Available:Final Rise (30:00)
10
Lightly sprinkle flour over the baguettes and smooth it with your hand. Score the bread with a sharp blade or knife—a single long cut down the center works beautifully.
11
Sprinkle a little water around the bread (just a few drops for steam). Cover with another tray of the same size. Bake at 430°F (220°C) for 20 minutes.
Timer Available:Initial Bake (20:00)
12
Remove the top tray and bake for 10 more minutes until deeply golden. The baguettes should sing as the crust cracks—that's how you know it's perfect. Tap the bottom—a hollow sound means they're perfectly baked.
Timer Available:Final Bake (10:00)

Tips for Success

Shaping Technique: Press down with your fingertips as you roll the final shape. This creates internal structure and helps develop those beautiful air pockets.
Tapering the Ends: Roll the ends with gentle pressure to create the classic baguette taper. Don't worry if they're not perfect—they'll still taste amazing!
Scoring: Use a very sharp blade or razor for clean cuts. Hold the blade at a slight angle and make one confident, continuous cut down the length of each baguette.

Watch the Video Tutorial

See every step in action! Follow along with the complete video guide for perfect results.

Easy Whole Wheat French Baguettes