Almost Whole Wheat Baguettes
Whole Wheat Baguettes recipe
yeast, active dry
warm, 105 - 115 degrees F
for dusting baking sheet
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 14x17 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 5x12 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.