This Kirkland baguette is actually quite clean with no seed oils, but uses enriched white flour and commercial additives like enzymes and ascorbic acid. The DIY version uses organic unbleached flour and eliminates synthetic additives while maintaining the authentic sourdough character and buckwheat complexity.
Based on: Baguette
· Makes 3 baguettes (approximately 15 servings)
· Serving: 57g (about 1/5 of a baguette)
Why This Recipe is Seed Oil Free
Commercial Baguette from Kirkland Signature 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.
Natural enzyme activity for improved fermentation and crust color
Instructions
Step 1. Mix the active sourdough starter with 420g (1.75 cups) lukewarm filtered water in a large bowl. Whisk until well combined and slightly frothy, about 1-2 minutes. If you don't have an active starter, feed your starter 8-12 hours before baking with equal parts organic flour and water until it doubles in size and passes the float test.
Step 2. In a separate bowl, whisk together 750g organic bread flour, 75g buckwheat flour, and 8g malted barley flour until evenly distributed. The buckwheat flour tends to clump, so break up any lumps with your fingers. Add this flour mixture to the starter-water mixture and stir with a wooden spoon until a shaggy dough forms with no dry flour visible, about 2-3 minutes.
Step 3. Dissolve 3g active dry yeast in the remaining 100g (1/2 cup) lukewarm water and let bloom for 5 minutes until foamy. Add this yeast mixture and 16g sea salt to the dough. Mix by hand using the pincer method: grab and squeeze portions of dough between your fingers while rotating the bowl. Continue for 4-5 minutes until the salt is fully incorporated and the dough feels slightly more cohesive.
Step 4. Perform bulk fermentation with 4 sets of stretch and folds: every 30 minutes for the first 2 hours, wet your hands, grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat from all four sides. This develops gluten structure. After the folds, cover and let rise at room temperature (70-75°F) for 4-6 hours total until increased by 50-70% in size.
Step 5. Turn the dough onto a lightly floured surface and divide into 3 equal portions (about 275g each). Pre-shape into loose rounds by gently gathering the edges toward the center. Rest covered for 20-30 minutes to relax the gluten. Then shape each portion into a 14-inch baguette: flatten gently, fold the top third down, then fold the bottom third up like a letter, seal the seam with your palms, and roll with both hands from center outward to create an even log.
Step 6. Place shaped baguettes seam-side up in a floured couche or on a parchment-lined baking sheet with the seams facing up. Cover with a damp towel and proof for 1-2 hours at room temperature until they increase by 40-50% and hold an indent when gently poked with a floured finger. Alternatively, retard in the refrigerator for 8-24 hours for enhanced flavor development.
Step 7. Preheat oven to 475°F (245°C) with a baking stone or inverted sheet pan on the middle rack and a metal pan on the bottom rack for steam. Score each baguette with 3-4 diagonal slashes using a sharp knife or lame, cutting at a 45-degree angle about 1/4 inch deep. Quickly transfer to the hot stone, pour 1 cup hot water into the bottom pan for steam, and immediately close the oven door.
Step 8. Bake for 20-25 minutes until deep golden brown with an internal temperature of 205-210°F (96-99°C). The crust should sound hollow when tapped on the bottom. Cool completely on a wire rack for at least 45 minutes before slicing to allow the crumb to set. Store in a paper bag at room temperature for up to 3 days, or slice and freeze for up to 3 months.
Storage
Store at room temperature in a paper bag for up to 3 days. For longer storage, slice and freeze in airtight bags for up to 3 months. Refresh day-old baguettes by misting with water and heating in a 350°F oven for 5-7 minutes.
Cost Comparison
Cost per serving (homemade)$0.19
Cost per serving (store-bought)$0.75
Savings75%
Significant upfront investment in organic specialty flours, but the cost per serving drops dramatically with bulk buying. The sourdough starter is essentially free once established and can last indefinitely with proper care.