Light Whole Wheat Baguette
(from simsyobby’s recipe box)
Source: http://www.goodlifeeats.com/2011/01/light-whole-wheat-baguette.html
Categories: Bread
Ingredients
- This "master recipe" can be used for many different types of loaves, pizza crusts, and more.
- adapted from Artisan Bread in Five Minutes a Day
- makes four 1 lb. loaves
- Ingredients:
- The Master Recipe: Boule
- 3 cups 110 degree F water
- 1 1/2 tablespoons granulated yeast
- 1 1/2 tablespoons kosher salt
- 2 1/2 cups freshly ground hard white wheat flour
- 4 cups all-purpose flour
Directions
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To prepare the dough:
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Combine the water, yeast, and salt in a large 5-quart bowl or resealable, lidded (but not airtight) plastic food container. The yeast does not need to proof as in traditional recipes.
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Mix the whole what and all-purpose flour together in a medium bowl, then add it to the large bowl containing the water. Stir the flour into the water mixture using a wooden spoon. You don’t need to knead the bread, but if stirring becomes too hard you can reach your wet hands into the bowl and press the mixture together.
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Cover the container with a lid (not airtight). Let the dough rise at room temperature for 2-5 hours – until it begins to collapse or flatten on top.
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After this, you can take a portion of the dough to make a loaf at anytime – OR refrigerate the covered container 3 hours or overnight before shaping a loaf.
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To shape the loaf:
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Preheat oven to 450 degrees F. Place a baking stone on the middle rack and an empty broiler tray on a lower shelf.
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Sprinkle the surface of the refrigerated dough with flour, then cut off a 1 lb. piece for use and return the remaining dough to the refrigerator. A kitchen scale is helpful, or you can estimate by removing a piece about the size of a grapefruit.
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Dust the piece with flour and shape it into a ball. Once it is cohesive, you can stretch and elongate the dough to form a cylinder approximately 2 inches in diameter. Dust a pizza peel (or sheet of parchment if you don’t have one) with whole wheat flour. Place the loaf on the dusted surface and let rest for 20 minutes.
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After resting, paint water over the surface of the loaf with a pastry brush. Then, using a serrated bread knife make longitudinal, diagonal slashes across the top of the loaf.
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Slide the loaf onto the hot stone. Add 1 cup of hot water to the broiler tray and immediately shut the oven door. Bake for 25 minutes, or until deep brown and firm to the touch. Cool before eating.
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For breakfast, a slice of baguette is delicious topped with ricotta and jam.