Here is my recipe for whole wheat baguettes. These baguettes com out amazing every time. They have a very artisanal look to them, crisp outside, soft crumb inside with plenty of air bubble holes. I love them with good butter and fig jam.
Keep in mind before making these that it takes time and skill to shape the baguettes properly. I’ve been hesitant to post this because without a video showing the method I am sure the “rookie bakers” like me, will have some challenges.
It’s nearly impossible to explain the proper technique with words alone. So…for those of you that can shape a baguette..here you go….for you rookies..wait until the video is posted….
in large plastic or ceramic container mix together:
3/4 c whole wheat flour
1 c bread flour
1 tbs yeast
1.5 tbs sugar or honey
2 cups 105 degree water
mix all together well, let stand 1.5 hours min or overnight in the fridge
1-Add sponge to stand mixer with dough hook, add salt, add additional 3 cups bread flour, let mixer knead on medium for 5 minutes.
2-Place dough back in sponge container, cover and let sit in warm place like near the fireplace for 2 hours or until tripled in volume.
3-Punch down on floured work surface, cut into 3 equal pieces. Use hands to roll into log or baguette shape. Place on sheet pan that is lined with parchment. Slash each loaf 5 times on top or once down the middle. Let rise for 1.5 hours. Place sheet pan with bread in preheated 450 degree oven for 20 minutes or until it looks done.
Chef’s Note: The action to shape the loafs is basically folding the dough on itself while making one side tight. this is done a few times and the result is the cylindrical log shape. Again, really hard to explain…I will post a video soon.