Note: This recipe makes enough dough for about 4 baguettes. You can store the extra dough in ziplocs for 5-7 days…just skip right to the “prepare for baking” section when you’re ready to bake them.
- 3 cups 110 degree F water
- 1 1/2 tablespoons yeast
- 1 1/2 tablespoons kosher salt
- 2 1/2 cups whole wheat flour
- 4 cups all-purpose flour
First, make the dough:
Combine the water, yeast, and salt in a large 5-quart bowl (no need to proof the yeast!).
Add both flours to the bowl with the water and yeast. Stir the flour into the water mixture using a wooden spoon. I highly recommend a dough whisk for this, but you can use your hands if you just have a spoon and it starts getting tough to mix.
Cover the bowl loosely with a piece of foil and let the dough rise at room temperature for 2-5 hours (until it begins to flatten on top).
Divide your dough into 4 pieces. Refrigerate or prepare for baking, below.
Prepare for baking:
Preheat oven to 450°. Put your baking stone on the middle rack and an empty broiler tray on a lower shelf or the bottom of the oven.
Dust a non-stick surface with flour. Dust the dough with flour and shape it into a ball. Then stretch the dough to form a cylinder about 2″ across. Let rest for 20 minutes.
Paint water over the surface of the loaf with a pastry brush. Use a serrated bread knife to make diagonal slashes across the top of the loaf.
Move the loaf onto the hot stone. Add 1 cup of hot water to the broiler tray and immediately shut the oven door. Bake for 25 minutes, or until deep brown and firm to the touch. Cool before eating.