Crusty Whole-Wheat Baguettes Recipe




Crusty Whole-Wheat Baguettes Ingredients

1/2 cup plus 1 tablespoon cold water
1 1/2 tsp salt
3 tbsp honey
1 cup whole-wheat flour
1/2 cup bread flour
1 oil and cornmeal for pan

A Recipe for
Crusty Whole-Wheat Baguettes

 

He who lives by the sword eats with bloody hands.

Anonymous



The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found.

Calvin Trillin



This Crusty Whole-Wheat Baguettes recipe is one of many in our Bread Category.






What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.

Nora Ephron


This Recipe for Crusty Whole-Wheat Baguettes is one of thousands in the Recipes-to-go Bread Cookbook.


A good cook is like a sorceress who dispenses happiness.

Elsa Schiapirelli


  1. Crusty Whole-Wheat Baguettes Recipe
  2. Bread Recipes
  3. Free Receipes for you to enjoy!

If you enjoy this Crusty Whole-Wheat Baguettes Recipe - you should enjoy the recipe collections you can find on the websites below:

Butterball Recipes

Diabetic Recipes

Diabetic Recipes





Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




Without rice, even the cleverest housewife cannot cook.

Chinese Proverb


This is a recipe for Crusty Whole-Wheat Baguettes from the recipe cookbook of Recipes-to-go (Bread)


Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




Crusty Whole-Wheat Baguettes recipe - a tasty recipe for you to add to your collection!

Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about!

Tom Jones and Harvey Schmidt



If you like this Crusty Whole-Wheat Baguettes recipe please let us know.


A dessert without cheese is like a beautiful woman with only one eye.

Anthelme Brillat-Savarin



The bagel, an unsweetened doughnut with rigor mortis.

Beatrice & Ira Freeman



If you find any errors in this Crusty Whole-Wheat Baguettes recipe please inform us and we will amend the Crusty Whole-Wheat Baguettes recipe immediately


The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world.

Robert Orben



Crusty Whole-Wheat Baguettes

If you want to make an apple pie from scratch, you must first create the universe.

Carl Sagan






Crusty Whole-Wheat Baguettes Directions

These baguettes are crusty, deep brown and dusted with flour. The
dough can also be shaped into a round and backed on a pizza pan,
preferably black steel. Slash the loaves with a sharp knife or with
the metal blade of a food processor (hold it carefully by the center
hub); deep slashes make a great-looking baguette.

Basic Sponge

In processor fitted with metal blade, Mix Basic Sponge with water,
salt, and honey until smooth. Combine flours. (If processor is
standard- size remove half of sponge mixture and add flours in two
batches.) Add combines flours, 1/4 cup at a time, pulsing several
times to incorporate each addition. Then process dough until supple,
elastic and sticking slightly to work bowl, about 1 minute, adding
more water or flour by teaspoon, if dough is either too dry or too
wet. Dough should be very sticky.

Transfer dough to large plastic bag, squeeze out all air and seal
tightly at top of bag to allow enough room for dough to expand. Set
bag in bowl and let dough rise in warm spot until doubled, about 1
hour.

Oil double baguette bread pan. Sprinkle bottom lightly with cornmeal.
Punch dough down, place on generously floured surface and divide in
half. Pat each piece into rectangle. Start on long side to roll up
dough. Pinch seams to seal. Gently stretch to fit pan, if necessary.
Place dough seam side down, in pan. Sprinkle flour lightly over top.
Cover loosely with plastic. (Can be refrigerated at this point for
several hours. Remove from refrigerator about 1 1/2 hours before
baking.) Let dough rise in warm spot until doubled, about 50 minutes
or longer if previously refrigerated. Slash surface.

About 15 minutes before baking, put rack on bottom of oven at set 1 t
475 degrees F. Place bread in oven, then immediately turn down heat
to 425 degrees F. bake baguettes until deeply browned and sounding
hollow when rapped on bottom. About 15 to 18 minutes. Immediately
remove from pan. Place on wire rack.Makes
2 baguettes, or 8 servings.

Each serving contains about:

239 calories; 445 mg sodium; 0 mg cholesterol; 2.7 grams fat; 49 grams
carbohydrates; 7.2 grams protein; 0.7 grams fiber; 10% calories from
fat.

Recipe from : Los Angeles Times Newspaper, Cooking section, Thursday
March 05, 1992 By Abby Mandel.

Serves: 2

 

 

 

 

Crusty Whole-Wheat Baguettes Recipe brought to you by Recipes To-Go


:

 


 

Crusty Whole-Wheat Baguettes Recipe from the Recipes-To-go.com Bread Recipe Cookbook

Home >> Bread
Recipes To Go