Great Baguette
Yield
1 loafPrep
75 minCook
60 minReady
140 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
(quick rise) |
|
| 3 | cups |
whole-wheat flour
|
|
| ½ | tablespoon |
sugar
|
|
| 1 | cup |
unbleached all-purpose flour
white |
|
| ⅓ | cup |
water
warm |
|
| 1 | x |
cornmeal
|
*
|
| 1 | teaspoon |
salt
(more or less) |
|
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
(quick rise) |
|
| 7.1E+2 | ml |
whole-wheat flour
|
|
| 7.5 | ml |
sugar
|
|
| 237 | ml |
unbleached all-purpose flour
white |
|
| 79 | ml |
water
warm |
|
| 1 | x |
cornmeal
|
*
|
| 5 | ml |
salt
(more or less) |
|
| 237 | ml |
water
|
|
Directions
Melt the yeast, sugar, ⅓ cup warm water in a bowl and set aside.
Mix the flours, salt, in a bowl, add the yeast mix, and then the water.
Mix the dough until smooth, about 5 minutes.
Let rise covered with a damp cloth for one hour.
Punch down, and divide into two or four loaves, then slice tops about 2 inch across, ¼ inch deep.
Place in cold oven set to 350℉ (180℃) F for one hour.
For crustier bread, place a pan of water on the bottom of the stove for first 30 minutes, then remove.
Also, you can brush the loaves with a mixture of egg-white and ½ cup water after 50 minutes.
