Today’s project is whole wheat baguettes.
Thisis my first test using my recently purchased baguette pan.

3 tsp active dry yeast
2 tbsp wheat gluten
1 tbsp brown sugar
2 tsp salt
2 tsp diastatic malt
2 cups whole wheat flour
1 cup bread flour
1 cup + 3 tbsp water at 110F


Combine all dry ingredients in stand mixer bowl and whisk for a few seconds until the mixture is uniform. Add the water and start the mixing with a bread hook a moderate speed. It might be necessary to knock down the wall of dry mixture that builds up along the side. Once the dough starts to come together, lower the speed. The dough should begin to form a ball and come away from the sides of the bowl. Continue with the dough hook for another 5-6 minutes at low speed (total time about 15 minutes).

Allow to rise

Preheat, bake and cool.


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