Wholemeal Baguettes
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Light and crusty long, thin breadrolls.
This is French bread.
Ingredients
Method
Notes
The process is quite simple, but the skill comes in forming the baguettes in Stage 2 as any slight variations in size and shape are magnified by the second rise.
The crusty surface is perfect, and is perfectly complemented by the soft interior, this is close to foodie heaven.
Stage 1
Mix the yeast and sugar with the warm water and set aside to become frothy.
Mix the salt and flours together with a tablespoon of oil.
Incorporate the frothy water into the flour mixture using a wooden spoon to begin with and then with (floured) hands to finish off. The mixture passes through a shaggy mess phase to become a springy ball of dough. If too dry add a touch more warm water, if too sticky add a dusting of white flour.
Once the dough ball has come together knead on a lightly floured surface for a few minutes until you and the dough are happy with life.
Wash out the mixing bowl in hot water, dry the bowl, add a few ml of oil and turn the dough ball in the oil so that it is covered.
Put the bowl and dough in a warm place and cover with a tea towel or cling film.
Allow to rise until doubled in volume (about 75 to 90 minutes).
Stage 2
Pre heat the oven to gas mark 8 (230 °C; 450 °F).
Once the dough ball has risen, turn it out onto a lightly oiled worksurface and knead for a minute or so.
Form the dough into a wheel and, using a sharp knife, divide into six equal portions.
(Using your hands) roll each portion into a sausage shape about 20 cm long.
Place the "sausages" on an oiled baking tray and allow to rise for about 30 minutes.
Stage 3
Place a tray of boiling water in the bottom of the oven and bake the baguettes for 15 minutes near the top of the oven.
Remove the water tray and the baking tray, and put the baguettes back in the oven directly onto the shelf.
Bake for 5 minutes.
Remove from the oven and allow to cool on a wire grid.