"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Monday, June 17, 2013

multigrain baguette

This past weekend Henry and I went to the lake with some friends. Three dogs + four humans + one inflatable boat = well deserved picnic lunch. This hearty, nutty crumb was a great base for our sandwiches, giving us the energy to row on.

Yield: 2 large loaves
1,370 calories per loaf
Active time: 15 minutes
Total time: 175 minutes

Captain Skull, surveying the lake.

2 cups lukewarm water
1 tablespoon yeast
3 cups high gluten flour
1 cup whole wheat flour
1/2 cup rye flour
1/2 cup semolina flour
1/2 cup instant oatmeal
1/4 cup oat bran
2½ teaspoons kosher salt
1/4 cup agave nectar

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes. See "sourdough brie boule" for photos of fermenting yeast.

2. In your stand mixer bowl with the dough hook attached, combine the remaining ingredients, and “stir” to mix.

3. Pour in the yeast mixture and “stir” until a shaggy dough forms.

4. Increase the stand mixer speed to 2, and knead until a smooth, cohesive sough forms, about 5 minutes.

5. Turn the dough out onto your counter top, knead by hand a few turns, form a ball, and into a lightly oiled bowl.

6. Set aside until doubled in bulk, about 90 minutes.

7. Turn the dough out onto your counter top, divide in half, and shape into a loaf. Repeat with the other half.

8. Place the loaves onto a parchment lined loaf pan or baking sheet, cover with plastic wrap, and allow to rise until doubled in bulk, about 1 hour.

9. About 30 minutes into the final proof, preheat your oven to 400 degrees.

10. Brush the loaves with an egg wash, desired topping, and score.

11. Bake until golden brown and sound hollow when tapped on the bottom, about 1 hour. 

Original recipe found here.

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