Sunday, May 29, 2011

Whole wheat baguettes

These are the prettiest baguettes that I've made! I've really gotten the recipe down (King Arthur Flour's) so that I can whip these up even with a nasty head cold. And I still follow Julia Child's suggestion about the slashes (mentioned before), but now we have a French carbon steel knife that's incredibly sharp, which makes the slashes very easily.

I've also adapted the recipe to incorporate whole wheat flour: I grind 3/4 cup wheat berries, which gives somewhere around 1-1/4 cups of flour, and I substitute that for some of the white flour in the "dough" part of the recipe. The only challenge is the crust--they're not as crusty as the white flour version, so I'm working on that!

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