This M&S baguette is actually quite clean with no seed oils - a traditional French bread recipe. The main issues are non-organic wheat flour (likely GMO with pesticide residue), added wheat gluten, and synthetic ascorbic acid. Our organic version uses heritage wheat flour with natural fermentation and eliminates unnecessary additives.
Based on: baguette bread
· Makes 3 baguettes (approximately 9 servings)
· Serving: 1/3 baguette (100g)
Why This Recipe is Seed Oil Free
Commercial baguette bread from Simply M&S often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original baguette bread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic bread flour
500g (about 4 cups) · King Arthur Organic Bread Flour
Provides the protein structure and gluten development needed for the characteristic baguette texture and chew
Filtered water
325g (about 1⅓ cups) · Filtered tap water or spring water
Hydrates the flour and activates gluten development - French bread uses relatively high hydration for an open crumb
Fine sea salt
10g (2 teaspoons) · Redmond Real Salt Fine
Controls fermentation speed, strengthens gluten, and provides the essential mineral flavor that defines authentic French bread
Active dry yeast
7g (1 packet) · Red Star Organic Active Dry Yeast
Creates the slow fermentation that develops complex flavors and the light, airy crumb structure
Provides enzymes for fermentation, contributes to crust browning, and adds the subtle malty sweetness traditional to French bread
Fresh lemon juice
5ml (1 teaspoon) · Organic lemon
Natural source of ascorbic acid that strengthens gluten and improves dough elasticity without synthetic additives
Instructions
Step 1. In a large mixing bowl, combine 500g organic bread flour, 15g malted barley flour, and 10g fine sea salt. Whisk together thoroughly to ensure even salt distribution - uneven salt can create weak spots in the dough. The malted barley flour will add enzymatic activity for better fermentation and crust color.
Step 2. In a separate measuring cup, dissolve 7g active dry yeast in 50g warm water (around 105°F - test with your wrist, should feel barely warm). Add 5ml fresh lemon juice and let sit for 5-8 minutes until foamy. This proofs the yeast and the natural ascorbic acid from lemon juice will strengthen your gluten development.
Step 3. Add the yeast mixture and remaining 275g room temperature water to the flour mixture. Using a wooden spoon or Danish dough whisk, mix until a shaggy dough forms with no dry flour visible - about 2-3 minutes. The dough will look rough and sticky at this stage, which is normal for high-hydration bread.
Step 4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test - stretch a small piece thin enough to see light through without tearing. If it tears easily, knead 2-3 minutes more. Proper gluten development is crucial for baguette structure.
Step 5. Place the dough in an oiled bowl, cover with damp towel, and let rise in a warm spot (75-80°F) for 1.5-2 hours until doubled. First fermentation develops flavor compounds. Punch down gently, then divide into 3 equal pieces (about 280g each). Shape into loose rounds and rest 20 minutes covered.
Step 6. Shape each piece into a 14-16 inch baguette by flattening into a rectangle, folding in thirds, then rolling and sealing the seam. Place seam-side down on parchment-lined baking sheets, cover, and proof 45-60 minutes until increased by 50%. Score each loaf with 3-4 diagonal slashes using a very sharp knife or razor blade.
Step 7. Preheat oven to 450°F with a metal pan on the bottom rack for steam. Just before baking, pour 1 cup boiling water into the hot pan (steam creates the characteristic crispy crust). Bake 25-30 minutes until golden brown and internal temperature reaches 205°F. Cool completely on wire racks before slicing - cutting too early releases steam and makes the interior gummy.
Storage
Store in paper bags or bread boxes for 2-3 days at room temperature for best crust texture. For longer storage, slice and freeze up to 3 months in airtight bags. Refresh day-old baguettes in 400°F oven for 5 minutes to restore crust crispness.
Cost Comparison
Cost per serving (homemade)$0.14
Cost per serving (store-bought)$1.89
Savings93%
Massive savings due to buying organic flour in bulk and avoiding bakery markup. Initial ingredient investment pays off quickly, and you get superior organic quality without preservatives or processing aids.