Today I did something I haven’t done in a while. Went to the gym? No silly, I didn’t do that. Cleaned the bathroom? That would have been a good idea, but no. Took off the nail polish that looked pretty bad last week and looks even worse now? Nope. I made bread.
Yes, I made bread, real bread. The kind you have to mix and knead and rest and knead and rest and bake and rest. The kind you have to have patience and time for in order to have a remote chance of not ending up with a brick, shaped like a loaf of bread.
I would say 98% of the times I have attempted to make bread, it ended up being a giant failure. Lets just say I have no patience and I don’t measure things properly. But today I had lots of time and not much to do, so I gave the bread making another shot.
Semi Whole Wheat Baguette:
1 1/2 Tsp Dry Instant Yeast
1 Tsp Sugar
1 1/2 Cup Warm Water
2 Cups White Bread Flour (plus more for dusting)
2 Cups Whole Wheat Flour
2 1/2 Tsp Salt
Sprinkle yeast and sugar over warm water in a large bowl. Let this sit until frothy, approximately 5 minutes. Add in the white flour and mix until combined. Add the whole wheat flour and salt and mix until it forms a heavy dough. Pour out on a floured surface and knead for 7-8 minutes until soft and elastic. Lightly oil a large bowl and add the dough ball, turn to coat the ball and then cover with plastic wrap and set aside in a warm place for an hour and a half. It should double in size.
After the dough is rested, punch it down and then roll into a long (approximately 20 inch) roll and either leave like this or you can do what I did and cut it in half so you have two half size baguettes. Set on a lightly oiled baking sheet and let it rest for another 30 minutes.
Once rested for the second time (you are starting to see why I don’t like this) make diagonal slices across the loaves. Bake in a 400 degree oven for 30 minutes. Once done, remove to cool on a wire rack.
If I can do it, you can too!