Food recipes
Semi Whole Wheat Baguette
Semi Whole Wheat Baguette Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched salt, table Di...
Semi Whole Wheat Baguette
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Sprinkle yeast and sugar over the warm water in a large bowl.
Let this sit until frothy, approximately 5 minutes.
Add in the white flour and mix until combined.
Add the whole wheat flour and salt and mix until it forms a heavy dough.
Pour out on a floured surface and knead for 7-8 minutes until soft and elastic.
Lightly oil a large bowl and add the dough ball, turn to coat the ball and then cover with plastic wrap and set aside in a warm place for an hour and a half.
It should double in size.
After the dough has rested, punch it down and then roll into a long roll (approximately 20 inches) and either leave like this or you can do what I did and cut it in half so you have two half-size baguettes.
Set on a lightly oiled baking sheet and let it rest for another 30 minutes.
Once rested for the second time (you are starting to see why I dont like this), make diagonal slices across the loaves.
Bake in a 400 degrees F oven for 30 minutes.
Once done, remove to cool on a wire rack.
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Sprinkle yeast and sugar over the warm water in a large bowl.
Let this sit until frothy, approximately 5 minutes.
Add in the white flour and mix until combined.
Add the whole wheat flour and salt and mix until it forms a heavy dough.
Pour out on a floured surface and knead for 7-8 minutes until soft and elastic.
Lightly oil a large bowl and add the dough ball, turn to coat the ball and then cover with plastic wrap and set aside in a warm place for an hour and a half.
It should double in size.
After the dough has rested, punch it down and then roll into a long roll (approximately 20 inches) and either leave like this or you can do what I did and cut it in half so you have two half-size baguettes.
Set on a lightly oiled baking sheet and let it rest for another 30 minutes.
Once rested for the second time (you are starting to see why I dont like this), make diagonal slices across the loaves.
Bake in a 400 degrees F oven for 30 minutes.
Once done, remove to cool on a wire rack.