Homemade whole wheat baguettes
These homemade baguettes combine the crispy crust and airy interior of a classic French baguette with the rich nutritional value of whole wheat flour. The use of Ecossem white wheat flour and Ecossem whole wheat flour, stone-ground, gives the baked goods an authentic taste, dense texture, and better nutritional value. The long cold fermentation develops a deep aroma, aids digestion, and makes these baguettes a perfect companion for soups, appetizers, or simply with a pat of butter.
**Ingredients (for 3 baguettes):**
* 375 g Ecossem white wheat flour
* 225 g Ecossem whole wheat flour
* 470 ml cold water
* 3/4 tsp salt
* 6 g active dry yeast (or 15 g fresh)
* 1 tbsp honey or sugar
* 1 tbsp olive oil
**Instructions:**
1. **Initial Mixing:** Combine all ingredients in a bowl and mix the dough without kneading for too long. Let it rest for 30 minutes to fully hydrate.
2. **Stretching and Folding:** Perform 2 sets of "stretch and fold" within one hour (every 30 minutes). This technique develops gluten without intensive kneading.
3. **Cold Fermentation:** Cover the bowl and leave it in the refrigerator for at least 6 hours. The longer, the richer the flavor.
4. **Tempering:** Remove the dough from the refrigerator and let it sit at room temperature for 45 minutes to relax.
5. **Shaping:** Divide the dough into 3 equal parts. Gently shape each into a baguette, being careful not to let out the air – this will keep them fluffy inside.
6. **Second Proofing:** Let the shaped baguettes proof for another 30–40 minutes.
7. **Baking:** Place a tray with water at the bottom of the oven for steam. Bake at 250°C for 10 minutes, then reduce to 230°C and bake for another 12–15 minutes until a dark, crispy crust forms.
Enjoy!
