Cooking Instructions
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Step 1
Add
Water (360 mL)
,
Rapid-Rise Yeast (15 g)
and
Raw Honey (15 g)
to medium bowl. Whisk together until honey and yeast have fully dissolved, then let sit for 5 minutes or until foam forms on top.
Step 2
Combine
White Whole Wheat Flour (365 g)
with
Sea Salt (9 g)
in a large mixing bowl. Gradually add in the yeast mixture, stirring to combine. Mix until dough becomes a fairly smooth ball, then knead for five minutes.
Step 3
Cut the dough into two equal halves, then shape into baguettes. I love the rustic look of shaping them by hand, but for a smooth professional look, you can roll them into a rectangle using a rolling pin, then roll up lengthwise and pinch off the edges to seal.
Step 4
Place each baguette onto greased baking sheet {seem down if you rolled out}, cover lightly with plastic wrap or clean towel and set aside to rise for 30-40 minutes.
Step 5
Preheat oven to 450 degrees F (230 degrees C).
Step 6
For an authentic look, use a serrated knife to gently make slash down the length of each baguette or diagonal lines across the top as shown in pictures.
Step 7
Add water to baking sheet and place on bottom rack in oven, then bake baguette loaves for 15 minutes. For that golden/crispy outer edge, brush each baguette with melted butter halfway through baking process. Serve and enjoy!
