Boule & Demi-Baguette

My Basic Straight Dough (Bread Baking 102)

There are a lot of bread recipes in the world, but this one is a true kitchen workhorse.

This straight dough is the recipe I reach for when I want beautiful, honest bread without complication. It’s simple, flexible, and incredibly reliable. With one batch of dough you can bake a lovely rustic boule and two demi-baguettes — perfect for dinner, sandwiches, or just tearing into while it’s still warm.

If you’re new to bread baking, this is a wonderful place to begin. And if you’ve been baking for years, you’ll appreciate how versatile a good straight dough can be.

This recipe comes from Bread Baking 102 in my YouTube bread series, where I walk through the entire process step-by-step.

What Is a Straight Dough?

A straight dough simply means all of the ingredients are mixed together at once.

There’s no preferment, poolish, biga, or sourdough starter required. The flavor develops through fermentation and gentle handling, especially with the stretch-and-fold method used in this recipe.

That makes it:

• beginner friendly

• fast compared to sourdough

• extremely flexible in shaping

With this dough you can make:

• Boules

• Batards

• Baguettes

• Sandwich loaves

• Dinner rolls

Once you learn the feel of it, it becomes a dough you can use for all sorts of breads.

A Note About Measuring Flour

This recipe was originally written using cup measurements, which is still how many home bakers measure flour.

If you prefer baking with grams, I’ve included gram equivalents in the printable recipe. Flour weight can vary depending on how it is measured, which is why the gram range reflects typical home kitchen measurements.

Don’t worry too much about perfection here — bread dough is forgiving, and learning how the dough should look and feel is far more important than chasing an exact number.

Why Stretch and Folds Matter

Instead of kneading aggressively for long periods, this dough develops strength through stretch and folds during fermentation.

Every time you stretch and fold the dough:

• gluten strengthens

• the dough becomes smoother

• the structure improves

• the crumb opens up

It’s a simple technique that makes a huge difference in the final loaf.

Shaping Two Different Breads From One Dough

One of the things I love about this recipe is that it produces multiple styles of bread from the same batch.

After fermentation the dough is divided in half.

One portion becomes a rustic boule, baked in a Dutch oven for a beautiful crust and oven spring.

The other half is divided again and shaped into two demi-baguettes, which bake quickly and are perfect for slicing.

It’s a wonderful way to get a variety of bread from one mixing bowl.

When Is the Bread Done Baking?

Your bread should be:

• deeply golden brown

• firm when tapped on the bottom

• fully cooled before slicing

Cooling is important. The crumb finishes setting as the loaf rests, which gives you that beautiful interior texture.

It can be tempting to cut into it immediately — but letting it cool really does make a difference.

Get the Printable Recipe

For the full ingredient list, gram conversions, and step-by-step instructions, download the printable recipe below.

*********📄 Download the printable recipe here: CLICK HERE *********

Watch the Full Bread Baking 102 Video

https://www.youtube.com/watch?v=MTiL3RwC_Kk

If you’d like to see exactly how this dough is mixed, folded, shaped, and baked, you can watch the full lesson here:

(embed YouTube video)

This video walks through every step so you can bake right alongside me in your own kitchen.

Bread Baking Series

This recipe is part of the Homestead Wife Life Bread Baking Series, where we explore traditional breads, techniques, and baking fundamentals together.

If you’re learning to bake bread at home, this series will walk you through the entire process step-by-step.

Final Thoughts

Bread baking doesn’t need to be complicated.

A handful of ingredients, a little patience, and a good dough are all you really need.

This simple straight dough has been part of my kitchen for years, and I hope it becomes a favorite in yours as well.

Happy baking, my friends.

— Tamatha