If you are a fan of whole wheat bread, today I bring you this fabulous recipe for making baguettes or whole wheat French bread without a mold! Spectacular! Ideal for sandwiches or to accompany any meal of the day. A classic bread, crispy on the outside and good crumb on the inside.
Generally, a mold is used to make the baguettes. But it really is not totally necessary. There are other ways to be successful and achieve the same shape but without a mold. But if you have it you will save an extra step of course.
Do not be disappointed if the bread does not work out the first time, you must try it several times because each time you do it, it will come out better.
About the preparation:
It is very simple and the ingredients are the same as those used for any other whole wheat bread. It only takes a large kitchen cloth, cloth tablecloth or some old sheet that have to shape these French breads (in the instructions you will see the photo of how to do it).
You also need a sharp knife. I use a hand saw knife. I tell you my secret to cut better. With a glass of water between cuts, immerse in water, so that the knife cuts the dough better. This will make cutting easier and more tidy because the knife slides better.
So that the bread is crispy on the outside but not dry on the inside, what is generally done is to place a container on the oven floor with half a glass of water so that it generates steam during cooking. When you are about to put the bread in the oven, place the container with the water at the same time.
Once the bread is baked, let it cool well. You can freeze this bread for 3 months without any problems.
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- Whole wheat flour 500 g / 17,64 oz / 4,16 cups
- Water 350 ml / 12,35 oz / 2,33 cups
- Whole wheat sugar 1 tsp
- Fresh Yeast 15 g / 0,53 oz or dry yeast 5 g / 0,18 oz / 1 tsp
- sunflower oil 25 ml o 2 tbsps
- Salt 8 g / 0,28 oz / 2 tsps
- Place the warm water and sugar in a bowl, stir. Dissolve the dry yeast and let it rest for 15 minutes.
- In a bowl, electric mixer or on the table place the flour and salt, make a hole in the middle and place the dissolved yeast and the tablespoons of oil. Knead until a homogeneous, soft and elastic dough is obtained. Divide the dough into three or the parts you want. Make a bun and let it rest and relax for 10 minutes.
- Roll out each bun of dough by hand or with a rolling pin and roll up until tight, pinching the dough to close.
- Make the dough into a roll shape, with the finest ends to make it look like a baguette.
- On a large kitchen cloth (or whatever you have) place the roll of dough and limit each one of them with the cloth itself, folding it a little so that it remains as a barrier (see photo). Cover with nylon or plastic wrap so that they do not dry and leave to rise until it doubles in volume. The leavened time will depend on the ambient temperature at that time.
- Once the breads have been leavened, carefully transfer them to a baking dish previously sprayed with vegetable spray or smeared in oil. With a sharp knife make cuts crosswise.
- Bake at a temperature between 220-250 degrees (482 °F) for 20-30 minutes. Place a container (oven safe) with half a glass of water on the oven floor at the time of baking to generate the necessary steam and to prevent the bread from drying out.