Baguettes

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. You can think of this dough as a base dough that can be varied however you like. For example, you can replace 100-200 grams of the wheat flour with some type of whole grain flour. You can also roll the baguettes in seeds before putting them in the oven, for example sesame, sunflower, or poppy seeds. And by the way, don’t hang up on them having to be overnight - it works just as well to make the dough in the morning, let it ferment during the day, and bake in the afternoon. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Hearty baguettes with a combination of wheat and rye flour, sweetened with honey and studded with walnuts. This recipe includes two methods: traditional hand mixing with folds, or a quicker stand mixer method. Ingredients Dough 10 g instant yeast (2½ tsp) or about 25 g fresh yeast 350 g cold water (3.5 dl) 375 g bread flour (6.25 dl) 75 g rye flour (1.25 dl) 20 g honey (1 tbsp) 12 g salt (2 tsp) 150 g walnut halves or pieces (3.25 dl) Instructions Method 1: Without Stand Mixer (Traditional Folding Method) Mix all ingredients except the walnuts into a dough in a bowl. The dough should not be kneaded, just mixed until it just comes together. Mix in the walnuts. Cover the bowl with a lid or plastic wrap and let the dough rest for 30-45 minutes. ...