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    Whole Wheat Baguettes

    Whole Wheat Baguettes

    Amazing baguettes with whole wheat flour - great crust, soft inside

    These baguettes are amazing! They also contain whole wheat flour which adds great flavor. Great crust, soft inside - I don't buy bread anymore because I can make these incredible whole wheat baguettes at home.

    Using the simple "lift and slap" technique and a very simple shaping process, these baguettes look like real baguettes and they sing! The crust is crispy and flaky, so soft inside with beautiful bubbles. My favorite bit! Follow along with the video below!

    Watch how to make amazing whole wheat baguettes!

    Ingredients

    • 230 ml Water(1 cup)
    • 3 g Fresh yeast(¾ tsp, or 2g dry yeast (½ tsp))
    • 220 g Bread flour(1½ cups)
    • 100 g Whole wheat flour(¾ cup, plus extra for dusting)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine 230ml (1 cup) water and 3g (¾ tsp) fresh yeast. Mix until dissolved. Add 220g (1½ cups) bread flour, 100g (¾ cup) whole wheat flour, and 6g (1 tsp) salt. Mix until there's no more dry flour visible. No kneading needed.
    2. 2
      First rest: Cover and let rest for 30 minutes at room temperature.
      Timer Available:First Rest (30:00)
    3. 3
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold each to the center. Lift the dough and slap it back using the "lift and slap" technique.
    4. 4
      Second rest: Cover and let rest for 30 more minutes.
      Timer Available:Second Rest (30:00)
    5. 5
      Second stretch and fold: Repeat the stretching and folding. Lift and slap again. Then let rise until it doubles in size, about 2 hours.
      Timer Available:Bulk Rise (2:00:00)
    6. 6
      Pre-shape the baguettes: Sprinkle flour on work surface. Fold the dough so it's easier to cut into 3 equal parts. Gently flatten each piece and roll into a roughly shaped baguette. Seal the edge. Let rest for 10 minutes.
      Timer Available:Bench Rest (10:00)
    7. 7
      Final shaping: Gently flatten each baguette, roll and press down with your fingers. Seal the edge by pinching it. Roll the ends to make them pointy. Use folded parchment paper to keep them separated.
    8. 8
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Proof (30:00)
    9. 9
      Prepare for baking: Lightly sprinkle flour over the baguettes and smooth with your hand. Score the bread with a sharp blade or knife. Sprinkle a little water around the baguettes and cover with another tray.
    10. 10
      Bake: Bake at 450°F (230°C) for 20 minutes covered. Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden and crispy.
      450°F (230°C), then 390°F (200°C)
      Timer Available:Baking Time (30:00)
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    They look like real baguettes! And they sing! I could listen to this forever. The crust is crispy and flaky, so soft inside! Let's see the crumb - perfect! Whole wheat flour adds an amazing flavor. Quick salted butter treat - this is my favorite bit!

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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