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1 recipe 3 ways:French baguettes English muffins and rustic loaf recipe

So excited for you to embark on the journey of Rustic bread! Just mix up these 4 simple ingredients, go to bed and whip up a loaf or basket of English muffins for breakfast. I've linked a few of our simple go tos and what we have used for over 15 years of making this recipe.

MAKE THESE along with ME in this CLASS! 👇🏼👇🏼

Watch how to make the baguettes here! 👆🏼👆🏼


LEHI MILLS-Turkey flour is our very very favorite bread flour we have used for over 14+ years. Organic, unbleached, and high quality. Some friends that are gluten intolerant have told us our baked goods don't hurt their tummies! Use code: BRIT for 10% site wide.


Just swap out the bread flour for Caputos gluten free, I tasted it and it really was delish! Linked above.

This dough comes together in just a few minutes with your fingertips, or with this danish whisk. Cover with plastic wrap and come back to it anytime within the next 4-24 hours. (4 if you use warm water+ double the yeast!)

This batch makes 2 baguettes OR English muffins or a cute loaf. We normally double or triple and make all three :)

Here’s how:


1/4 tsp. Yeast

1.5 cups water

3 cups bread flour


(Bread flour has more protein and lighter for a better texture and chewiness, color and FLAVOR)

Cover with plastic.walk away. go to bed :)

4-6 hours later if you using hot water+doubling the yeast

12-24 hours later if using cold water

Come learn how to make all three of these breads using the same 4 ingredients. And maybe a fifth ;) cornmeal!

Mix all four ingredients in this order.

Want to enjoy these breads sooner? Use warm water instead and double the yeast amount.

COVER in a bowl, let rest 4-24 hours

Rustic bread:

PREHEAT @ 450 WITH your cast iron pan+lid

While waiting for the oven, wake up your dough using a bowl scraper around the edges and empty onto floured cutting board. Fold and form into a tight cute little round. If you live in California or a humid environment this is when you would need to add a bit more flour to create a sturdier loaf. Place on a square of parchment, score and place into HOT oven proof stock pot with lid once the oven is preheated and ready.

BAKE on center rack covered for 30 minutes

Remove lid and parchment and cook for an additional 10-15 minutes until golden

Listen to the crackle as it cools down, wait atleast 10 minutes to cut into your loaf to preserve moisture and magic.


While waiting for the oven, wake up your dough using a bowl scraper around the edges and empty onto floured cutting board into an oblong shape. Using the flat edge of your scraper, cut mound of dough in half lengthwise-creating two long baguettes. Spray your pan with your favorite cooking spray-we love coconut spray from trader joes-just do not use canola or vegetable spray or a weird flour coated one- they always end up tasting like chemicals you should use on your car instead ;)

TWIST each baguette and place on French bread pan shown. feel free to egg or cream wash these or use just plain water, sprinkle with chunky salt, garlic salt or Italian seasoning of your choice. Score a few times + place into oven.

BAKE covered with foil for the first 10 minutes, then remove and bake for another 10 until golden.


DIVIDE dough into 10-12 equal portions, if you have a scale we like 2.5oz best. DIP each into fine cornmeal and form into round discs. PANFRY on MED heat on a large frying pan with a square of parchment for the entire pan or small individuals. COOK for 7-10 minutes then flip and cook for another 5 until bottoms are brown.

oven option: DIP in cornmeal and form into discs, place on a parchment lined cookie sheet and bake @400 for 10 minutes, flip and cook for a remaining 5 minutes.

FORK cut the edges by poking in the perimeter until you meet the beginning puncture then pull apart to reveal all those nooks and crannies that toast up so beautifully. TOAST IN toaster oven or toaster and enjoy with a fat slice of salted butter+home made jam if you're extra :)


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