Great baguette

Yield: 1 Servings

Measure Ingredient
2 packs Dry yeast; (quick rise)
3 cups Whole wheat flour
½ tablespoon Sugar
1 cup White flour; unbleached
⅓ cup Warm water
\N \N Corn meal
1 teaspoon Salt; (more or less)
1 cup Water

Melt the yeast, sugar, ⅓ c. warm water in a bowl and set aside. Mix the flours, salt, in a bowl, add the yeast mix, and then the water. Mix the dough until smooth, about 5 mins. Let rise covered with a damp cloth for one hour. Punch down, and divide into two or four loaves, then slice tops about 2 inch across, ¼ inch deep. Place in cold oven set to 350 for one hour. For crustier bread, place a pan of water on the bottom of the stove for 1st 30 minutes, then remove. Also, you can brush the loaves with a mixture of egg-white and ½ c. water after 50 mins.

From: Bread-Bakers Archives: Recipe By : (Pete Brauer)

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