Whole whead Baguettes

Whole whead Baguettes
for 2 baguettes/14-16 small baguettes

Step 1
3g..... dry yeast
70g....of warm water
70g..... plain flour
2g .....sea salt
5g .....sugar

Add yeast in water bowl, stir in the flour, sugar and salt, stir until mix well. Cover with plastic wrap and lift the dough rest at room temperature for 4 hours or refrigerate overnight.

Step2
starter from step 1
350g.....water
7g.....dry yeast
490g ....whole wheat (Graham flour)
10g .....of sea salt

Mix the starter from step1 and the remaining ingredients except salt. Knead the dough by machine for about 10 minutes or by hand at least twice as long.

Add salt and continue kneading for 15 minutes.

This time I kneaded by hands cause of they are just a little ingredients. It used about 20-25 minutes until dough being elastic; it’s not necessarily to be very thin film. The whole wheat dough is easy to break when you try to make thin film, just elastic and not sticky to you hands is enough.

Allow to rest in a bowl for about 40 minutes.

Divide the dough into 2 parts, press the ball lightly and fold the edge into the middle and press. Fold the dough over and over again, attach the edge.


Allow the dough to raise about 10 minutes, shape the dough by gently rolling into long pieces of baguette. When you make a small baguette, just press the ball lightly and roll over tightly and attach the edge.



Place the baguettes to the French bread tray which is sprinkled with flour. Let to rise about 1 hour at room temperature.

Set the oven to 225 ˚ C, and put the oven as low as is with empty tray.

Flour baguettes and cut to the incisions with a very sharp knife, make 4-5 diagonal, depending to the length. Put the baguettes tray to the oven one at a time immediately pour a cup of cold water to the heated empty tray. Close the oven and reduce temperature to 200 degrees.

Take the steam out after 15 minutes, close the oven’s door and continue baking, the whole baking time is around 20- 25 minutes or until the breads is golden brown.
Cool the baguettes on a wire rack.




Enjoy Baking :)