I found the original recipe to be too salty so this time I reduced the salt. The recipe calls for a 5 quart bowl...I don't have a 5 quart bowl so I used a big pot. The recipe also called for grinding your own whole wheat flour. I have no way of doing that so I just used the regular whole wheat flour you get in the grocery store. Also I made one loaf and divided up the rest of the dough. I put each piece in individual freezer bags and kept in the fridge ready to go when we needed some bread. They said the dough lasts 2 weeks. By the end of 2 weeks the dough had become watery and baked very dense. So I would say try to finish it in a week. This time around I baked some for my dad. It is the perfect size for my parents since they really make demi-baguettes. The dough can also be used for pizza (recipe coming soon) because sometimes 4 loaves of bread is a little too much.
Light Whole Wheat Baguette
Adapted from Good Life Eats Makes 4 loaves
Note: Recipe can me halved. After 20 minutes of baking my baguette was done.
3 cups warm water (110 F degrees)
1 1/2 tbsp yeast (2 packets)
1 tbsp salt
2 1/2 cups whole wheat flour
4 cups all-purpose flour
4 tbsp gluten flour
In a 5 quart bowl or a large pot mix the warm water, yeast and salt. In a large bowl mix together the all-purpose and whole wheat flours and gluten flour. Add this to the water mixture. Using a wooden spoon mix until everything is incorporated. Cover (not airtight) and let sit for 2-5 hours at room temperature until it collapses or flattens on top. Sprinkle the top with 1/4 cup whole wheat flour. Break off a 1 lb piece (about the size of a grapefruit). I just cut mine into approximately 4 equal pieces and then pull out a piece. I separately store the remaining 3 pieces in individual Ziploc bags.
Place dough on a lightly floured surface. Shape into a ball. Roll and stretch into a baguette shape with 2 inch diameter. Place on a lightly floured parchment paper or pizza peel. Let rest 20 minutes.
Heat oven to 450 F with a pizza stone or overturned baking sheet in the oven & place a shallow baking pan underneath.
Once dough is done resting, paint with water and using a sharp knife make longitudinal slashes on the loaf. Using pizza peel slide baguette onto stone, or place parchment paper with baguette onto overturned baking sheet. Pour 1 cup hot water into baking pan and close door immediately. Bake for 25 minutes.
This dough can be used to make Mexican Pizza.