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French Dough

Recipe photo courtesy of ANNA WILLIAMS

Use this recipe to make baguettes and French rolls. To make boules, divide the dough in half, and follow the instructions for the Multigrain Boule, beginning with step 7. Decrease the baking time to 35 to 40 minutes.

Source: Martha Stewart Living, January 2008


For the Starter

For the Dough


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How would you rate this recipe?
  • sedwards1013
    13 APR, 2016
    Where is the rest of the recipe please?? It stops at 8. and doesn't finish directions from there. I'd really appreciate having the whole recipe. Thank you, Sharon
    • MS10485639
      7 OCT, 2018
      The "master recipe" is here. This was just the link for the French Dough, from the baguette recipe. Strange though it was set up like that.
    • griffin_intlms
      18 APR, 2017
      Sharon, this is the base recipe for the dough and for continuation you need to see the French Baguette recipe which uses this dough. I am a bread maker and I can tell you that this is an excellent recipe which yields artisan bakery quality breads at home.

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