Whole Wheat Baguettes

I have strong memories of French baguettes and Italian bread from holidays growing up. This recipe is simply my 100% Whole Wheat Bread, but made into 4 small baguettes instead of a loaf of sandwich bread. It's great toasted on it's own, or made into bruschetta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Microwave your water in a glass for about 1:15 minutes, until warm. In a large mixing bowl, add your dry ingredients - whole wheat flour, vital wheat gluten, salt, and yeast. Pour in the water, and mix until well combined with a dough scraper. Cover with a cloth and let rest for 30 minutes

Step 2

30 minutes later, turn the dough onto the table and knead for 10 minutes. When done, shape the dough into a tight ball, return dough to bowl (seam down), cover with a cloth, and let rise for 1-1.5 hours. It will have about doubled after the initial rest

Step 3

Lightly dust the counter with flour. Divide the dough in 4 equal pieces (about 210 g), form each dough into a tight ball, cover, and let rest for 15 minutes

Step 4

Flatten out the dough into a wide rectangle, and roll each piece into a tight baguette, pinching the seam shut. Transfer the loaves to a baking sheet, dust the tops with flour, and score with a bread lame. Cover and let rest for 1 hour

Step 5

Meanwhile, preheat your oven to 450F with the baking stone on the middle shelf, and a deep tray on the bottom shelf for the water. You can bake on a cookie sheet instead, but the bottom won't be as crispy. The water pan is to steam the bread, making the crust crispier. This is optional too

Step 6

Put the baguettes into the oven onto the stone (or on the cookie sheet), and fill the bottom tray with hot water. Bake for 15 minutes. Transfer to a wire rack, and let cool for 10 minutes before slicing

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