How To make Whole Wheat French Bread
1 tb Active dry yeast
1 tb Sugar
1 ts Lite salt
2 1/2 c Lukewarm water
3 c White flour
2 c Whole wheat flour(or 3)
1 ea Egg white+1 T cold water
Combine yeast, sugar,lite salt and water in a large bowl. Gradually add the flours and mix well(hands work best). At first the dough will be very sticky; add enough flour to transfer it to a lightly floured board. Knead until the dough is no longer sticky(about 10 minutes), adding more flour as necessary. Place in
a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place until doubled in volume(1 1/2-2 hours). Punch dough down. Transfer to a floured board and cut into four equal parts. Roll and shape each part into a long loaf. Place loaves into a lightly oiled, special long-loaf pans(baguette pans). Slash the top of each loaf diagonally in three or four places and brush with egg white and water mixture. Let dough rise another hour or until doubled in volume. Preheat oven to 350 degrees. Bake the loaves until browned and hollow-sounding when thumped, about 25 minutes.* Halfway through baking, it may be necessary to cover the loaves with foil to prevent scorching the tops. Let cool on rack. Makes 4 loaves, about 18 inches long. * If planning to freeze bread, underbake,i.e., bake in oven only 15 minutes. Wrap in foil when cool.Freeze. When ready to serve remove from freezer. Leave wrapped in foil. Place in 350 degree oven for 10 minutes. Remove foil and continue to bake for 5 minutes, until crisp. ~
~:
~ 1/5 loaf calories 125,protein 4.5 gm,carb. 26.3 gm,total fat 0.5 gm,CSI Units 0.1,dietary fiber 2.7 gm,sodium 52 mg,potassium 157
mg,calcium 10 mg,iron 1.1 mg ~ ~:
~- The New American Diet by Connor & Connor -----
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These 100% Whole Wheat Baguettes Are Unique and Super Tasty
You can find a couple of regular baguette recipes on my channel. They use the exact same principles as this version, so if you have made baguettes before, then you will be able to make these too. I thought a whole wheat version would be quite unique and interesting. The result was surprisingly good. The crust of the baguette was crispy, and it had a great flavour. It was denser than my white flour baguettes, but that can be adjusted by increasing the hydration.
Although the hydration of this dough is 80% it still came out a little heavier than I expected, but I was happy with the result regardless. If you want to make them, then I would suggest first following my recipe and then adjusting from there if need be.
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Principles of Baking
The Steps of Baking
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Chapters
0:00 Intro
0:45 Ingredients & equipment
2:32 Making the preferment
3:26 Mixing the dough
4:54 Bulk fermentation & folding
5:50 Dividing, pre-shaping & resting
6:32 Final shaping
8:10 Final proof, scoring & baking
9:23 The result
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Ingredients
233g / 8.2oz Whole wheat or Wholemeal flour
466g / 16.4oz Strong white bread flour
4g / 1tsp of dried yeast or 15g / ½oz of fresh yeast
9g / 1½tsp Kosher salt or 6g / 1tsp Table salt
520g / 18.3oz of cold water
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time.
Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful.
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Whole Wheat French Toast
I hope you all enjoy this Whole Wheat French Toast recipe.
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