Not Quite Whole Grain Baguette

Description

Minimally kneaded and added whole grain baguette

summary

Yield
3 baguettes
Source

Adapted from Mark Bittman as printed in the New York Times

File under
Yeast Breads

Ingredients

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)

Instructions

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

comments

Submitted by kidpizza on Mon, 2013-05-27 11:10.

SBDOMBRO:
Good morning. I looked over your recipe. My question to you is if you baked this recipe can you describe your thoughts. Would you change anything about it???. I am awaiting your reply. Till then enjoy the long weekend.

~KIDPIZZA.

Submitted by bakeraunt on Fri, 2013-06-07 09:52.

I baked this bread yesterday. I used the whole wheat flour but I added 2 Tbs ground flax meal. I've not used my food processor for bread, and it is an older, and somewhat small for this much dough, so I used my Cuisinart stand mixer. I started by proofing the yeast in 1 1/4 C water with 1/8 tsp sugar. I then added the combined flours, flax meal, and coarse kosher salt. I mixed on speed 2 for two minutes. As it was dry, I continued on speed two and began drizzling in the rest of the water. I used all but about 1 Tbs of water. I then kneaded on speed 3 for 2-3 min (sorry, I do not recall which). The dough was slightly sticky. I put it in the greased bowl and covered it. The second rise was about 90 min. I formed into a boule and let rest 20 min., as stated. I then reformed the boule. (I note that there were somewhat more "bubbles" than usual,which I carefully deflated. I again made a boule, and I placed it in a greased 8-inch round pan with 2-inch sides and let it rise for 30 min. After slashing, I spritzed with water, then baked at the stated temperature. It did take almost the entire 30 min. The top got a bit dark. I checked it at 25 min, and the temperature was only 194, so I took it out of the pan, put it directly on the oven rack, and let it go another 5 min. It was 203, which I figured is close enough. Next time, I might remove it from the pan a bit earlier.

I had an end slice for breakfast this morning, and the flavor and texture are excellent. Even the darker upper crust tasted good. I will bake it again. At some point I will try it on the Emile Henry baking stone, but I never have much luck getting my boules out of the basket and onto the stone without deflating the loaf more than I like, and I wanted a high enough bread to use for sandwiches. I cannot leave my stone in the oven, as my family members might inadvertently destroy it, as alas they have some other items.

Submitted by bakeraunt on Fri, 2013-06-07 09:54.

Sorry, I meant that the first rise was 90 min. The second rise was 30.

Submitted by sbdombro on Wed, 2013-09-18 09:57.

We love this bread - my dough tends work well when it is on the sticky side, too. I really like the roasted garlic, which seems to add a subtle, savory flavor.

Lately, I've been dividing the dough into 4 pieces. I bake them (spritzed with warm water and with water in the bottom of the oven), but take out 3 when they are about 2/3 finished - set but not brown. I freeze those, and when we are read to eat them I put them on the heated baking stone (spritzed again if I remember) for 12 or so minutes at temperature, and they come out even flakier than the original, unfrozen loaf.

As for the stone, I couldn't keep mine in the oven I'd still put it while pre-heating. I have terrible luck getting my bread or pizza off of the peel (?) into the, oven, so I use parchment. My latest adjustment is to let the shaped baguettes make their final rise on loaf-shaped pieces of parchment, which I then just slide onto the peel and into the oven.