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Mostly Whole Wheat Baguettes
French baguette style bread made with a mix of whole wheat flour an all-purpose flour.
servings: 6
total time: 15 hours
recipe by: Frankie
Ingredients
- 1 1/2 cups warm water
- 1 package (2 1/4 tsp) active dry yeast
- 2 cups whole wheat flour
- 1 cup all-purpose flour plus a little extra
- 1 tsp salt
- 2 cups ice cubes (about 1 ice cube tray full)
Directions
- In large bowl mix together the water and yeast then stir in the flours and salt until well combined.
- Knead the dough by hand while in the bowl (dough will be sticky) for about 3 minutes.
- Cover the bowl and refrigerate for at least 12 hours.
- Sprinkle a large baking sheet lightly with flour and set aside.
- Take the dough out of the refrigerator and divide in half then form each half into a cylinder shape roughly 12-inches long and place them on the baking sheet.
- Use a serrated knife to cut about 6 shallow slits across the top of the baguettes then lightly sprinkle flour over the baguettes and allow to sit at room temperature for 30 minutes.
- Place an empty cast-iron pan (or other metal oven-proof pan) on the bottom rack of the oven then preheat the oven to 450°F for 30 minutes so the pan is very hot.
- Put the baking sheet with the bread on the top rack of the oven then carefully put the ice cubes in the hot pan on the bottom rack.
- Bake the bread until browned and crispy on the outside, 35 to 40 minutes.
- Take the bread out of the oven and allow to cool for 20 minutes before serving.
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