Artisan Whole Wheat Italian Baguettes
Elevate your bread-making skills with our Artisan Whole Wheat Italian Baguettes! This recipe yields two beautifully crusty baguettes boasting a rich, nutty flavor from whole wheat flour, perfectly balanced by a hint of ginger and brown sugar. With a crisp crust that crackles when you cut into it and a soft, airy interior, these baguettes are perfect for pairing with your favorite soups or for making delicious sandwiches. Share this scrumptious bread with family and friends, and enjoy the satisfaction of homemade artisanal bread that fills your kitchen with delightful aromas. Whether you're an experienced baker or just starting, this easy-to-follow recipe will guide you through every step!
16
Servings
N/A
Calories
8
Ingredients
Ingredients
Water
1.25 (Warm (105-115°F))
Brown Sugar
2 (Light or Dark, packed)
Ground Ginger
0.125 (Teaspoon)
Salt
1.5 (Teaspoons)
Bread Flour
1.5 (Cups)
Whole Wheat Flour
1.5 (Cups)
Active Dry Yeast
1 (Package)
Cornmeal
2 (Tablespoons for dusting)
Instructions
1
For Bread Machine: Start by adding all ingredients except cornmeal to the bread machine pan in the order specified by the manufacturer's instructions. Select the dough cycle and let the machine do the work.
2
For Conventional Method: In a large mixing bowl, combine the warm water (105-115°F) with the yeast, brown sugar, and ground ginger. Allow the mixture to sit for about 5 minutes, or until it becomes frothy, indicating that the yeast is active.
3
Once foamy, mix in the salt and bread flour using a sturdy wooden spoon or whisk until well incorporated. Gradually add the whole wheat flour to form a stiff dough.
4
Transfer the dough to a lightly floured surface and knead for about 10 minutes until the dough becomes springy, smooth, and satin-like. If the dough is sticky, sprinkle a little extra flour as needed.
5
Grease a large bowl lightly with oil. Place the kneaded dough into the bowl, turning it to coat the top with oil. Cover the bowl with a damp cloth or plastic wrap and place it in a warm area to rise until it doubles in size, about 1 hour.
6
Shaping and Baking: Preheat your oven to 400°F (200°C) and prepare a 14x17' baking sheet by oiling it lightly and sprinkling cornmeal over the surface. Set it aside.
7
After the dough has risen, gently punch it down to release excess air. Divide the dough into two equal pieces. On a floured surface, shape each piece into a 5x12' rectangle. Roll each rectangle up tightly from the long side to form long, narrow loaves. Pinch the edges to seal and taper the ends of each loaf.
8
Place the shaped loaves seam-side down on the prepared baking sheet. Cover them and allow them to rise a second time until doubled, approximately 45 minutes.
9
Using a sharp knife or razor blade, make 4-5 shallow slashes across each loaf to allow for expansion while baking. Lightly brush the surfaces with water and sprinkle a bit of whole wheat flour for added texture.
10
Bake the baguettes in the preheated oven for 15-20 minutes or until they turn golden brown and sound hollow when tapped. For extra crustiness, use a spray bottle filled with water to mist the loaves and oven walls at 5-minute intervals during the initial baking period.
11
Once baked, transfer the loaves to a wire rack to cool completely before slicing and enjoying. If desired, you can shape the dough into one large loaf or round loaf, adjusting the baking time accordingly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Artisan Whole Wheat Italian Baguettes?
These baguettes feature a rich, nutty flavor from whole wheat flour, balanced by a hint of ground ginger and brown sugar.
How many baguettes does this recipe yield?
This recipe yields two long, narrow loaves.
What is the recommended water temperature for activating the yeast?
The water should be warm, specifically between 105-115°F (40-46°C).
Can I use a bread machine for this baguette recipe?
Yes, you can add all ingredients except cornmeal to the machine in the manufacturer's specified order and select the dough cycle.
How long should the yeast mixture sit to become active?
The mixture of water, yeast, brown sugar, and ginger should sit for about 5 minutes until it becomes frothy.
What role does ground ginger play in this bread?
A small amount of ground ginger is used to perfectly balance the nutty flavor of the whole wheat flour.
How long should the dough be kneaded by hand?
The dough should be kneaded for about 10 minutes on a lightly floured surface.
How can I tell if the dough has been kneaded enough?
The dough should become springy, smooth, and satin-like in texture.
What should I do if the dough remains sticky during kneading?
You can sprinkle a little extra flour over the dough as needed until the stickiness is resolved.
How long is the first rising period?
The dough should rise in a warm area for about 1 hour or until it doubles in size.
How should the baking sheet be prepared?
Lightly oil a 14x17 inch baking sheet and sprinkle it with cornmeal.
What size should the dough be shaped into before rolling?
Divide the dough into two pieces and shape each into a 5x12 inch rectangle.
How do I shape the actual baguette loaves?
Roll the dough rectangles up tightly from the long side, pinch the edges to seal, and taper the ends.
How long is the second rise after shaping?
The shaped loaves should rise for approximately 45 minutes until they have doubled in size.
What temperature should the oven be set to?
Preheat the oven to 400°F (200°C).
Why do I need to slash the top of the bread?
Shallow slashes allow the bread to expand properly during the baking process without bursting.
How many slashes should be made on each loaf?
Make 4-5 shallow slashes across each loaf using a sharp knife or razor blade.
What is applied to the crust before baking for extra texture?
Lightly brush the surface with water and sprinkle a bit of whole wheat flour.
What is the total baking time for the baguettes?
The baguettes should bake for 15-20 minutes.
How can I tell when the baguettes are finished baking?
The loaves should be golden brown and sound hollow when you tap on them.
How can I achieve a crispier, more artisanal crust?
Use a spray bottle to mist the loaves and oven walls with water at 5-minute intervals during the start of the baking period.
Can I make a single large loaf instead of two baguettes?
Yes, the dough can be shaped into one large or round loaf, though you must adjust the baking time accordingly.
What types of flour are required for this recipe?
The recipe requires 1.5 cups of Bread Flour and 1.5 cups of Whole Wheat Flour.
Is it necessary to grease the rising bowl?
Yes, lightly grease the bowl with oil and turn the dough to coat it to prevent sticking and drying.
How many servings does this recipe provide?
The recipe is designed to provide 16 servings.
What do I do with the dough after the first rise?
Gently punch the dough down to release any excess air bubbles before dividing and shaping.
Where is the best place to let the dough rise?
Place the bowl in a warm area and cover it with a damp cloth or plastic wrap.
Can I use dark brown sugar instead of light?
Yes, the recipe allows for either light or dark packed brown sugar.
What is the purpose of the cornmeal?
The cornmeal is used for dusting the baking sheet to prevent sticking and add a traditional texture to the bottom of the bread.
Should the bread be sliced while hot?
It is best to transfer the loaves to a wire rack to cool completely before slicing for the best interior texture.