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).
Also a sharp knife is needed. 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.
Do you have any questions or suggestions? Write a comment at the end of this recipe 👇
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2 comments
We are making the today, the bread is currently formed and rising. I realized after it was too late that the conversions from grams to cups and ml to cups were not right. So I did not use the conversion in the recipe for the flour, because I have a scale, but I did use the conversion for the water because I don’t have a metric measuring cup. I ended up with way to much water, and had to add quite a lot of extra flour. Those conversions should be rechecked. The conversion for the temperature is wrong as well.
Hi Hal, I really appreciate you taking the time to write me about this recipe. I must tell you that the measurement in cups of water was wrong, you are right about it and I have already corrected my mistake. Sometimes it makes me dizzy to want to be able to provide all the measurements that readers need. In my country cups, ounces or pounds are not usually used. We generally use gram scales.
I checked the temperature conversion and it is correct. I use the conversion from degrees to fahrenheit from google, if you need it you can check it from here.
I do not know what measurements you use where you are but I can guide you in this regard. The ml / cc are the same. I measure the cups of liquid as follows: 1 cup = 200 cc / ml.
On the other hand, I would like to mention that whole wheat flours generally absorb a little more water than refined flours. And there are also differences in brands. For which I always suggest incorporating the liquids gradually always.
Any suggestion is always welcome, I love that you write me! Hopefully you give the opportunity to more than one of my whole recipes! Thanks!