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Whole Wheat Baguette

Here is a wonderful recipe for an artisan whole wheat soaked baguette.  The recipe size is a bit big on purpose so that there are enough loaves left over to freeze some for later use because this bread takes over 1 day to make and it is not something you will find yourself baking on a frequent basis.

Here are the ingredients you will need:
  • 4 cups chilled cheese whey
  • 8 cups freshly ground "hard" whole wheat flour plus 5 cups chilled "hard" whole wheat flour
  • 1/2 cup gluten flour
  • 1/2 cup orange juice
  • 4 1/2 teaspoons salt
  • 1 1/4 teaspoons of yeast separated (1/2 teaspoon and 3/4 teaspoon)

To start, mix the chilled cheese whey and the freshly ground 8 cups of whole wheat flour in a bowl with 1/2 teaspoon yeast.  Cover and let sit at room temperature for 8 or more hours.  Make sure to grind the additional flour needed and then chill it in the refrigerator until it is needed.


Next, mix in the orange juice, salt, and the rest of the yeast into the bowl with the flour that has been soaking in the whey.  


Knead in the gluten flour and then as much of the chilled flour as is needed to keep the dough from sticking to your hands, or the side of the bowl if you are using a mixer with a dough hook.  
 
Let the dough sit, covered, at room temperature for 3 to 4 hours, making sure to punch down the dough about every hour.


After the dough has risen for 3 to 4 hours, separate it into 6 pieces.


Then, take each piece and press it out,  


fold it over, press down and seal the sides together with your fingers 


and then roll into a long and skinny baguette.


Now, put them in the refrigerator overnight.

In the morning, take them out and let them warm to room temperature for 2 hours.  About 1 1/2 hours into the warming time turn the oven on 425 degrees Fahrenheit and spray the loaves with a  fine mist of water.


Mist the loaves with water again and then put the loaves in the oven for 12 minutes on the bottom rack and then 12 minutes on the top rack  (visa versa for the other set of loaves) making sure to mist all the loaves every 5 minutes or so.


Remove from the oven and enjoy.


For the remaining loaves you will not be eating the day you make them, wrap each in foil and then put them in the freezer.  


Then, on the day you want to use them, remove them from the freezer and let thaw at room temperature and finish off by baking in the foil for 10 minutes.   

 


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