Whole Wheat Baguettes Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 package: Active dry yeast,
2 tbsp: Light or dark brown sugar,
pn Ground ginger,
1 1/4 cup: Warm water, 105-115F.
1 1/2 tsp: Salt,
1 1/2 cup: Bread flour,
1 1/2 cup: Whole wheat flour,
Cornmeal for dusting baking sheet,
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 14x17" 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" 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 4-5
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 400F. oven for
15-20 minutes, until loaves are browned and crisp; remove to a wire
rack to cool completely.
Makes 2 loaves; serve 16.
Source from luhu.jp
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" 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" 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 4-5
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 400F. oven for
15-20 minutes, until loaves are browned and crisp; remove to a wire
rack to cool completely.
Makes 2 loaves; serve 16.
Source from luhu.jp
Tags
: breads