Semi Whole Wheat Baguette

Sprinkle yeast and sugar over the 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 has rested, punch it down and then roll into a long roll (approximately 20 inches) 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 400ºF oven for 30 minutes. Once done, remove to cool on a wire rack.