100 Whole Wheat Baguette Food

CRUSTY WHOLE WHEAT ITALIAN BREAD

Steps:

• ----ForBread Machine----.
• Add all ingredients except cornmeal to bread machine pan in the order recommended by your machine's manufacturer.
• Select dough cycle and start machine.
• ----ConventionalMethod----.
• 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 knead 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.
• ----Shapingand Baking----.
• 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 edges to seal, and taper ends.
• Place loaves, seam side down, on prepared baking sheet.
• Let rise until doubled, about 45 minutes.
• Make 4-5 slashes across each loaf with sharp knife or razor blade.
• Brush each loaf with water and sprinkle with whole wheat flour.
• Bake in a preheated 400 degree F oven for 15-20 minutes, until loaves are browned and crisp.
• Remove to a wire rack to cool completely.
• NOTE: I also use a spray bottle filled with water and spray the loaves and oven walls once or twice at 5-minute intervals at the beginning of baking.
• You could also make this into one large oblong loaf or a round loaf, but baking time would need to be increased.

SIMPLE HOMESTYLE SOURDOUGH BAGUETTES

Steps:

• Combine the sourdough with the water and allow to sit until the sourdough relaxes and begins to dissolve, about 20 minutes. Beat in the whole-wheat flour and one cup of the bread flour, cover tightly with plastic wrap and allow to rise until very bubbly and light, six to eight hours depending on the warmth of the room.
• Beat in the salt and another cup of flour, again cover and let rise until double in size, five to seven hours.
• Transfer the mixture to a kneading bowl or food processor fitted with a eel blade and knead in the remaining flour, a third of a cup at a time, until the dough is smooth, shiny and elastic. Cover and let rest for 10 minutes.
• Sprinkle a baking sheet with cornmeal. Divide the dough in half and roll each half into a thin snake about one-and-a-half inches in diameter. Place the snakes, well separated, on the baking sheet, cover lightly with a dampened tea towel or plastic wrap and allow to rise until double in size, about one to one-and-a-half hours.
• Heat the oven to 450 degrees. Make several shallow diagonal slashes across the loaves with a razor blade and put the sheet in the oven. Being careful not to get burned by the steam, throw about a quarter cup of water onto the oven floor and shut the oven at once.
• Bake the bread for 35 to 45 minutes, or until the baguettes are crusty and well browned. Cool on wire racks.

NOT-QUITE-WHOLE-GRAIN BAGUETTES

Steps:

• Combine the dry ingredients in the bowl of a food processor. With the machine running, add water until a ball forms, about 30 seconds. (Start with 1 1/2 cups water; you may need a little more or less.) Then process for an additional 30 to 45 seconds. Put the dough ball in a bowl, cover with plastic wrap and let sit until risen, 2 to 3 hours.
• Cut the dough into 3 pieces, and using an absolute minimum of flour to prevent sticking, form each into a rough log. (You can make one large boule, or a ciabatta-shaped loaf or whatever else you like.) Cover with a towel and let sit about 20 minutes. Then shape into long baguettes; support their shape by letting them rise in baguette pans or a lightly floured piece of canvas. Set the oven to 465. (If you have a pizza stone, leave it in there.)
• The loaves will be ready to bake in 30 minutes or so. Slide in on a peel or in baguette pans. Slash or cut the top of the loaf. Bake, lowering heat if necessary to prevent browning, until the loaves read 210 internally (not more), 20 to 30 minutes. Cool on a rack.

BAGUETTES (WHOLE WHEAT)

Steps:

• Dissolve yeast and sugar in warm water in a large bowl, let stand 5 minutes.
• Add 3 1/2 cups of the bread flour, wheat flour, semolina and salt to yeast mixture; stir with a whisk until well blended.
• Turn the dough out onto a lightly floured surface.
• Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour 1 tablespoon at a time, to prevent douogh from sticking to hands dough will feel tacky.
• Place dough in a large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
• (Test by pressing gently into dough. If indentation remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes.
• Divide into thirds.
• Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 16-inch rope on a floured surface.
• Place ropes on a large baking sheet sprinkled with cornmeal.
• Cover and let rise 40 minutes or until ropes are doubled in size.
• Uncover dough.
• Cut 3 slits in top of each rope.
• Preheat oven to 425°F.
• Throw water onto floor of oven (avoiding heating element).
• Place baking sheet in oven.
• Quickly close oven door.
• Bate at 425°F for 30 minutes or until loaves are golden brown and sound hollow when tapped.
• Remove from pan, and cool on wire racks.
• Cut each loaf into 12 slices.