CATEGORY

Weekday Baguettes

Written by Rivki Locker on Sunday, 19 June 2011. Posted in Food Mood

I love making bread. I love how the simple combination of basic ingredients, plus a bit of labor and love, turns into a wholesome and deeply satisfying loaf. As often as I bake bread (usually once or twice a week), there’s always something miraculous about it.

Until recently, my bread making was reserved for Sundays and vacation days. But I just found a new technique – inspired by one on Smitten Kitchen – which makes homemade bread a possibility even for work days. The methods are relaxed. The rising times are SUPER flexible. And, as a bonus, it uses lots of whole grains (the original uses even more, but we found it a bit heavy).

Baguettes

½ teaspoon yeast

1½ cups warm water

2 cups white flour (plus a little for coating the bowl)

1 ¾ cup whole wheat flour

1 tablespoon wheat germ

1 teaspoon salt

½ teaspoon sugar

2 tablespoons canola oil

 

Measure the water into a large measuring cup, add the yeast, and let it rest. Meanwhile, in the bowl of a stand mixer, combine the flours, wheat germ, salt and sugar. Stir to combine. Add the yeast mixture and oil and use the dough hook to mix, about 2 minutes, till well combined. The dough will be quite sticky.

 

Turn the dough out onto a clean towel and add a tablespoon or two of flour to the empty bowl. Put the flour back in and turn it a few times so the dough is evenly coated with flour. Let it rest while you go about your business, anywhere from 2-8 hours. (Like while you’re at work!)

 

When you’re ready to move on, punch the dough down and let it rest some more, anywhere from ½ hour to 3 hours.

 

Divide the dough in half. Line a baking sheet with foil and spray it with cooking spray. (I am fortunate enough to have a wonderful baguette pan which I splurged on some years ago and am excited to finally put to good use!)

 

Roll each half into a long rope and put them on the baking sheet.  Use a sharp knife to make a few angled slashes in the top of each loaf. Brush with water and – if you have time – let the loaves rest for another 15-30 minutes. (Feel free to skip this rising if you need to.)

 

Bake at 450° for 20 minutes, then turn the oven to 425 ° and bake for another 10-20 minutes until golden. If you’re not sure if the bread’s done, tap it. It should make a hollow sounding noise.

Let cool completely (this bread is better at room temperature than hot) and serve.

Social Bookmarks

About the Author

Rivki Locker

Rivki Locker is just an ordinary  person who wants to help other ordinary people! She has four children, works full time, and never seems to have time for any extras. But she somehow find time to cook and blog. Visit her blogs at http://www.koshercookingforordinarypeople.com and http://www.healthyeatingforordinarypeople.com

Comments (1)

  • Mimi
    04 July 2011 at 19:24 |

    sounds amazing, just one question- what is wheat germ and where do I buy it?

Leave a comment

Please login to leave a comment.

JJextensions Developed by JJExtensions
RADesign Designed by RADesign
zest CookKosher is a Zest Group project
Object not found!

Object not found!

The requested URL was not found on this server. If you entered the URL manually please check your spelling and try again.

If you think this is a server error, please contact the webmaster.

Error 404

www.pro-velo-geneve.ch
Wed Sep 3 08:40:34 2014
Apache