Detailed instructions on how to make whole wheat baguettes in a “T-fal home bread baguette” machine. 60% whole wheat is approximately the limit for high rising yeast bread. The whole wheat gives a very nice flavour to these healthy inexpensive baguettes that are perfect for sandwiches.
Freshly Baked Set Of Four 60% Whole Wheat Baguettes.
This is the most common form of bread my family eats. The baguettes are 2/3 top crust and have a thin lower crust that is a huge improvement over the square loaf from a standard bread machine. I no longer cut off and discard the crust that was in contact with the metal container. The greatest drawback to this method is that it is much more labour intensive and makes a significantly smaller batch of bread. We often run out of the baguettes because we eat them faster than I can make them. This recipe has a good balance between healthy whole ground hard white wheat and high rising bread flour. The hard white wheat keeps the bread light in color and more appealing to children than red wheat.
The best method to obtain consistent results is to measure the ingredients accurately by mass (weight).Inexpensive digital kitchen scalescan be found in most majorretail stores.
150 grams lukewarm water (150 milliliters or slightly more than half a cup)
10 grams white granulated sugar (10milliliters or 2 teaspoons)
12 grams olive oil(15 milliliters or 1 tablespoon)
2 grams iodized table salt (4milliliters or just under 1 teaspoon)
144 grams hard white wheat (220 milliliters or 1 cup dry measure after grinding into flour)
100 grams white bread flour (150 milliliters or 1/2 cups dry measure)
4grams yeast for bread machines (5 milliliters or 1 teaspoon)
The water is required to activate the dormant yeast into a live stage. Ordinary tap water is normally fine to use. If you use a water softener that adds salt, you may have to reduce the quantity of salt added to this recipe. Very hard water may interfere with the yeast, but it is worth attempting a loaf before purifying the water. The temperature should be lukewarm: neither cold nor warm to the touch. This is easy to achieve by running both the hot and cold water taps into a large measuring cup. If the water is too cold, the yeast will reproduce slowly and the bread will not rise very high during the normal bread machine cycle. If the water is too hot, the yeast could be killed and will not leaven the bread. It is possible to use milk in powdered, evaporated or fresh form with any desired percentage of milk fatin various proportions with the water as long as the total liquid quantity is approximately150 grams.
The sugar is the primary food for the yeast and important in creating the high rise of the bread. Other sweetening ingredients such as brown sugar, molasses, corn syrup, maple syrup and honey can be used to feed the yeast. If a sweetener cannot be utilized by the yeast, a low rise dense bread will result. The yeast will be able to use the whole wheat, but the rise will be unimpressive and will require a longer rise time, perhaps as long as a full day. Artificial or low calorie sweeteners can be used to flavour the bread, as long as attention is paid to a method of leavening the bread, such as a sourdough mixture or a very long rise time.
Extra Virgin Olive Oil
Nearly any type of fat or oil can be used. Not using a fat or oil results in a “French” bread. The fat or oil gives a more moist and chewy texture to the bread. Olive oil is one of the best tasting oils. Canola oil is the least expensive of the “heart healthy” oils. Corn oil is another very commonly used oil. Vegetable shortening and butter are other commonly used oils. Oils should be substituted on a mass basis and to taste. I usually substitute 10 grams of yellow flax ground in a small coffee grinder (that I only use for the flax) for 1/3 of the olive oil. Oil seeds such as flax cannot be ground in a wheat grinder as they would gum up the grinding stones.
The salt controls and stabilizes the rise of the yeast and enhances the taste of the bread. Any type of salt can be used. Sea salt, iodized or non iodized, coarse, fine or ground rock salt, either sodium chloride or potassium chloride are all fine. If no salt is used, the bread will rise very high and collapse during the baking. This may still be preferable to unleavened dense bread if you have been advised to reduce your salt intake.
Whole Wheat Flour
The whole wheat flour contributes the healthiest, nutritious and best tasting component of the bread. The best source of whole wheat flour is to grind the whole wheat berries (seeds) yourself.There are four basic types:
Hard White Wheat – Recommended for light colored bread. It may require special ordering or you can purchase directly from a wholesale supplier such as Anita’s Organic Grain & Flour Mill .
Hard Red Wheat – Readily available in organic or health food stores.
Soft White Wheat – Not recommended as it has low gluten content and won’t rise very high.
Soft Red Wheat – Not recommended as it has low gluten content and won’t rise very high.
Other grains such as Kamut and rye may be substituted at a low percentage
Whole wheat flour normally available in supermarkets usually comes from hard red wheat. It has a limited storage life of about one year before the oils gradually turn rancid. If the whole wheat flour is odourless, then it is fine to use.
If a slight sour odor is detected, then the bag of flour should be used as quickly as possible.
Grind as finely as possible:
White Bread Flour
The white bread flour contributes a high fraction of the gluten which causes the bread to rise. A dense and less appealing bread will result if white bread flour is not used. Bread flour is made from high gluten hard wheat. All purpose flour is ground from a mixture of high gluten hard and low gluten soft wheats. Pastry flour is low gluten soft wheat.Look for “Bread Flour” or “Best For Bread” when purchasing the flour you intend to use in your bread. All purpose flour could be used by exchanging the ratio to 40% whole wheat flour and 60% all purpose white flour.
Yeast is used to leaven the bread with small bubbles of carbon dioxide gas. It is possible to leaven bread using only chemical or mechanical means, but the biological processes that occur in yeast are generally the most economical and best tasting to use. There are 3 typical forms of yeast available to use:
Dried and powdered yeast often stored in either a dark glass jar or plastic pouch
A brick of pressed moist yeast packaged similarly to foil wrapped butter and kept refrigerated
The most readily available in a supermarket is the dried and powerdered form. You should start with the least expensive available and later experiment with the other types.
It is important to follow the order of ingredient addition in order to achieve consistent results. The most important is to keep the yeast separate from the water to ensure the water isn’t too hot or too cold when they do come into contact. First, assemble the two kneading impellers into the metal mixing container and place inside the bread machine.Pour the water in.Add the sugar, salt and oil. Next, add the whole wheat flour, followed by the white bread flour. After adding the white bread flour, make a small depression in the top. Pour the yeast into this small depression.
Baguette Machine Programming
The “T-fal home bread baguette” machine has many programming profiles for different types of bread. For the baguettes the following is used:
|Processes||Total Time||Kneading||1st Rise Time||Shaping Dough||Final Rise||Bake Time|
|Baguette /Cooking Only||230||20||60||10||100||30|
After the mixing and kneading, there is a 60 minute yeast rising period which ends with a series of loud beeps. You must take the dough out of the metal mixing container and shape it into the four baguettes. If you miss the beeps, the bread machine will eventually reset with no further action taken. If you forget about the dough it will eventually rise very high and will take longer to rise after the dough is shaped.
Shaping The Dough Into Four Baguettes
After the dough has risen, flour two bread boards and place one on a scale. Cut the dough into four equal pieces, adjusting small pieces amongst them until they are very close in mass.
Shape a small rectangle by pressing down on on the dough with one hand, while your other hand constrains the shape the dough flows into. Sometimes picking the dough up and stretching parts of it with your fingers also helps.
Once you are satisfied with the rectangular shape, fold the dough lengthwise onto itself. With the palm of one hand, press the fold together forcefully (to prevent large voids in the baked baguettes) and use the fingers of your other hand to pinch the edges together. Press the thin edges back into the rectangle, being careful not to create any overlapping small folds.
Rotate the dough to place the seam against the bread board and begin to flatten it down without causing creases or folds. With your palm, flatten the dough into another rectangle with the original seam against the bread board approximately in the middle. Pick up the dough, and carefully expand it with your fingers to widen the rectangle in preparation for a final fold. Place the dough back down onto the bread board with the original seam face up. Fold the dough along the seam with the seam disappearing inside.
With your palm, forcefully press the fold together and pinch the edges together. Press the pinched edges back into the dough and begin to roll it into a cylinder. The difficulty is with avoiding seams or folds as the cylinder begins to take shape. It will probably be necessary to push the ends together and gently roll to prevent the dough from becoming too long to fit in the trays.
Oil the trays with a thin layer of olive oil to prevent sticking after baking. When you are satisfied with the cylindrical baguette shapes, place the dough into the trays. Using a sharp knife, make 2 shallow longitudinal slices along the dough. Using a pastry brush, brush the surfaces with water to keep the dough moist during the rising period. Place the trays onto the metal rack.
Next, sprinkle some water around the inside of the machine’s baking area to maintain a high humidity during the final rise. Place the rack into the machine and close the lid. Determine some method, such as an alarm timer, of reminding yourself to check the amount of rise after about an hour and a half. Watch for contact of the ends of the baguettes against the metal rack and the sides of the baguettes touching each other along the middle. If you wait too long, the baked baguettes will either stick to the rack, or be hard to separate from the middle of the trays. If left to rise overnight, the baked baguettes will partially collapse in height by about 20%, but they will still be very good to eat.
Once you are satisfied with the amount of rising, plug the machine back in and set it to bake for 30 minutes. For a lighter crust, remove the rack as soon as the alarm sounds for the end of the baking cycle. For a darker crust, leave the rack in the warm machine for another 15 minutes. Let the baguettes cool for 15 minutes prior to removing them from the rack, otherwise they will be very soft and might tear. If they are stuck to the trays, carefully pry them out with a flat plastic flipper. Let them sit on an electric stovetop element for another 5 to 10 minutes to dry a little and to make the crust slightly crunchy. Store them in a plastic bag. For sandwiches, slice them 90% down the middle and open them to insert the items. For toast, slice them into circles and place 6 into a double slice toaster: be sure to verify that they haven’t slipped against the elements after they are lowered down.