Recipe for MultiGrain Baguettes

Multigrain baguettes sliced and served on an appetizer platter.

So, for some odd reason MaMa got a hankerin' to make multigrain baguettes.  When she gets it in her head to do something, you know it's gonna happen.  So we now have baguettes at our house.  It probably had something to do with the really nice salami she was given when she attended the International Food Bloggers Conference a little while back.  It was a perfect pairing for this flavorful artisan type bread.

Unfortunately it's a little difficult to grasp the scale of these baguettes in this photo.  They look more like full size loaves of bread, but we assure you, they are not.  MaMa's laughing right now because she says a two year old shouldn't be concerned about the size and scale of homemade bread, but what can I say...I'm the son of an engineer and the grandson of a wheat farmer.

This recipe does take some time to rise.  You'll need to start the poolish (see below) the night before you want fresh baguettes.  MaMa tried to explain to me why we needed to let the dough rise, so to let her know I got the jist of it I said, "Bread go night, night...ssshhhhh".  We both laughed and she said I was right.

Ingredients for Multigrain Baguettes:

3/4 tsp active dry yeast
1 c warm water
3/4 c Joseph's Grainery Hard Red Whole What Bread Flour
3/4 c Joseph's Grainery Barley Flour

1 1/2 tsp active dry yeast (or rest of packet)
3/4 c warm water
1 Tbsp sugar
2 1/2 c all purpose flour
1 Tbsp salt

Directions:  The evening before you want fresh baguettes you'll need to make the poolish.  In a large bowl (we like to use the bowl to our mixer) combine 3/4 tsp yeast with 1 cup warm water.  Slowly add the whole wheat and barley flours and stir.  You're looking for a consistancy similar to yogurt.  Adjust with flour or water if needed.  Cover the bowl and let rise over night.

In the morning, in a small bowl, combine the remaining yeast and water.  Then add to the poolish, following with the sugar, ap flour and salt.  Slowly mix until all the flour has been incorporated, then increase the mixer to medium speed.  After each minute it mixes, add 1 Tbsp of flour until the dough begins to pull away from the sides of the bowl (usually only 1 or 2 Tbsp).

1st rise - Place the dough in an oiled bowl, cover with a towel and let rise (or as I say, "go night night") for 30 minutes.  Then let the dough drop from the bowl onto a lightly floured surface.

2nd rise - fold the dough into 3rds, similar to folding a piece of paper for a letter.  Place it back in the bowl and let rise for 30 additional minutes.

3rd rise - let the dough fall onto the floured surface and fold into thirds.  Then cut the dough into 4 equal parts and let rise for 30 minutes.

Multigrain baguette dough rising.

Stick with me here...I told you it took a lot of time to rise.  :)

To shape the dough, roll the dough into a torpedo shape about 10 or so inches long and 2 inches wide.  Dust the tops of the baguettes with flour and use a serrated knife to slash the tops of the baguettes 3 or 4 times each.  Let rest another 30 minutes.  Preheat your oven to 500 degrees and place a shallow pan on the bottom rack.

When the baguettes are done rising and your oven is ready, place the baguettes in the oven and quickly (and carefully) pour 1 cup of water into the pan in the oven.  Shut the door immediately.  The steam this creates will help to create a nice crisp crust.  Bake for 20 minutes, or until the baguettes are golden brown.  Allow to cool for a couple of hours.  These are best eaten the day they are made, but we're still enjoying them a couple of days later.  Stay tuned for recipes to use with the baguettes. 

Multigrain Baguettes fresh from the oven.

This recipe was adapted from one found in Good to the Grain by Kim Boyce