Not Quite Whole Grain Baguette
Submitted by sbdombro on May 24, 2013 at 9:09 am
Minimally kneaded and added whole grain baguette
- 3 baguettes
Adapted from Mark Bittman as printed in the New York Times
- File under
- Yeast Breads
100 grams rye or whole-wheat flour (about 3/4 cup)
400 grams all-purpose flour (a scant 3 cups), plus more for handling
10 grams kosher salt (about 2 1/2 teaspoons)
6 grams instant yeast (about 2 teaspoons)
1-1/2 cup water, +/-
Optional - 1 head roasted garlic (squeezed into paste)
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 1 1/2 cups water; you may need a little more or less.) Add garlic if using. Then process for an additional 30 to 45 seconds. You can also use a stand mixer - I use my KitchenAid on speed 2 for 2-5 minutes after adding the water. Put the dough ball in a bowl, cover with plastic wrap and let sit until risen, 2 to 3 hours.
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.) I generally freeze two of the shaped baguettes for later baking.
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.
YIELD 3 loaves