Not-Quite-Whole-Grain Baguettes
- Total Time
- 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 100grams rye or whole-wheat flour (about ¾ cup)
- 400grams all-purpose flour (a scant 3 cups), plus more for handling
- 10grams kosher salt (about 2½ teaspoons)
- 6grams instant yeast (about 2 teaspoons)
Nutritional analysis per serving (3 servings)
607 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 127 grams carbohydrates; 8 grams dietary fiber; 0 grams sugars; 19 grams protein; 394 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 1½ 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.
- Step 2
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.)
- Step 3
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.
Private Notes
Comments
Tried buckwheat flour instead of whole wheat or rye, hoping to approach a baguette we had in Paris. Success! Reduce water by at least 1/4 c
Why use metric? Try to do baker percentage with cup and you'll understand why.
2% salt is a standard amount for lean bread. 10 grams is 2% of the 500 grams of flour. It's obviously fine to decrease the amount if you prefer less, but that's a standard amount for this type of bread.
Certainly you didn’t mean food processor but more like a stand mixer?
Help, This was a disaster!!! Yeast was new, proofed well, up to allowing the loaves to rise,(which they didn't). The loaves remained the same size and hard and dense, unlike any baguette I have ever made! Mike
After the first rise I shaped all of the dough into a ball and let rest while I preheated my Dutch oven for 30 minutes. I baked it for 25 minutes with the lid on then another 8 minutes uncovered. Delicious!
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