This a great recipe that is fun to make and actually uses four different types of flour. The combination of flour makes for a delicious nutritious bread with lots of rise and a nice slightly chewy moist texture. The perfect, "OMG-That's Awesome Bread!!!!". You will hear that a lot if you try making this.
This recipe will make three bagguette's and one loaf, 4 total
*A spray bottle full of spring water
*Two-cup Sir Lancelot High Gluten K.A.F (available online)
*One-cup AP (used in sourdough proof)
*****See note at bottom of page about extending Autolyse for better flavor!!!!!
1) then egg wash the top of the loaves,
2) then dust lightly with flour,
3) then either add sesame seeds on top, or not
4) then spray lightly with the spring water
5) lastly, score them with a Lame, (Score just before going in oven)
NOTE on scoring:
You can use a razor blade attached to a wood coffee stir. I use a razor blade carpenters tool that is a VERY long blade making it easier to score. This helps a lot. I also run some cold water on the blade and try to make quick movements. I am not master at scoring at all, but it works. I usually work with multi grain sourdough, at 75% hydration, scoring is not always easy.Also, score at an angle, not straight down into your dough.
MOST IMPORTANT-Don't score your bread until seconds before you put it in the oven.
|Score-Multigrain Baguette, Flour used-Whole Wheat, White Whole Wheat, High Gluten, Bread, and AP|
Put the dough in 500-degree oven for two minutes then cut oven temp back to 425. Bake for 25-30 minutes. The water should be boiling in the bottom of the oven when you put in the bread.
Spray the bread during cooking, every 10 min. (Or two or three times during baking--Note, the more the oven door is open, the more heat is let out. Try to do two quick sprays of water and dont do the first one until after 10 min. of baking)
Once done, Thump the bread, if it sounds hollow, it is done.
Starting off with a hotter oven AND scoring the bread will help the rise a LOT! Don't forget it!
*****Be careful when opening the oven with a steam bath, you can burn yourself really bad!! Use oven mittens and stand back to let the steam escape before you go to spray the bread with water. I also drape a cloth over my arm to protect from the steam. I learned this the hard way.
|Cool on racks for at least 30 min before serving or storage. |
I usually will let set for 45-50 min.
I highly suggest to try a meatball sub using this bread. Also use a round small cast iron skillet to make round Italian bread for sandwiches, just awesome. Nothing impresses company more than a couple of large Baguette's sitting on the dinner table on wire racks with a red checkered cloth draped around the base. Some red wine, and you are well on your way for one awesome dinner party! Enjoy!
|Multigrain Baguette-Whole Wheat Flour, White Wheat Flour, Sir Lancealot, Bread and AP|