Almost Whole Wheat Baguettes
Submitted by mccullea
Almost whole wheat baguettes split the flour 50/50 between bread and whole wheat for a chewy crust and tender crumb. Hand-shaped loaves with classic slashed tops, baked at home.
YIELD
16 servingsPREP
30 minCOOK
20 minREADY
3 hrsAlmost whole wheat baguettes hit the sweet spot between a heavy 100% whole wheat loaf and an all-white French baguette. Half bread flour and half whole wheat give you the chewy crust and open crumb of a baguette while doubling the fiber and adding the toasty wheat flavor that pure white loaves lack.
The pinch of ground ginger in the proofing water is the surprise. It’s not enough to taste, but it activates the yeast faster and stronger, especially helpful when whole wheat is in the dough since the bran can interfere with yeast activity.
Knead the full ten minutes. Whole wheat doughs need more development time than white because the bran cuts the gluten strands as they form, which means extra work for proper structure.
Pro Tips
- Roll the dough rectangle from the long side and pinch the seam shut firmly so it doesn’t unspool
- Slash the loaves with a single confident motion using a razor or very sharp knife
- A spritz of water on the loaves before baking creates steam for a crispier crust
- The cornmeal on the pan stops the loaves from sticking and adds a nice gritty bottom
- Cool fully before slicing, or the crumb gums up under the knife
Variations
- Sub honey for the brown sugar in the proofing water for floral sweetness
- Add 2 teaspoons of caraway or fennel seeds for European country-style flavor
- Brush the warm loaves with butter for a softer top crust
Ingredients
Directions
In large bowl, dissolve yeast, brown sugar, and ginger in warm water.
Let stand 5 minutes until yeast foams.
Add salt and bread flour; beat well.
Stir in whole wheat flour to make a stiff dough.
Turn out onto lightly floured board and kneed 10 minutes or until dough is springy, smooth and satiny.
Wash bowl, grease it, and add dough to bowl; turn over to grease top.
Let rise in a warm place until doubled in bulk, about 1 hour.
Lightly oil or grease a 14×17 inch baking sheet and sprinkle with cornmeal; set aside.
Punch down the dough.
Divide in half and, on a lightly floured surface, shape into long loaves, rolling each piece first into a 5×12 inch rectangle, then rolling each up along the long side to make a long, narrow loaf.
Pinch ends to seal.
Place loaves, seam side down, on prepared baking sheet.
Make 4 to 5 slashes across each loaf with sharp knife or razor blade.
Let rise until doubled, about 45 minutes.
Brush each loaf with water and sprinkle with whole wheat flour.
Bake in a preheated 400℉ (200℃) oven for 15 to 20 minutes, until loaves are browned and crisp; remove to a wire rack to cool completely.
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