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This recipe was posted by sbdombro, on May 24, 2013 on the now closed King Arthur Baking Circle, who comments that it is "a hearty non-sweet bread." The original poster adapted this recipe from a Mark Bittman one in The New York Times. Sbdombro noted that the original recipe used a food processor, but sbdombro used a Kitchen Aid mixer. The o.p. also mentioned freezing two of the three shaped loaves for later baking. There was a note that heat could be lowered when baking the baguettes to prevent excessive browning.
The recipe I am posting here is what I have written down for me. I'm sorry that I do not have preserved the exact original. I've noted any change that I made by putting them in brackets. I do thank sbdombro for having posted this recipe. It is a favorite.
Not Quite Whole Grain Baguette
by sbdombro100 grams rye or whole wheat flour (I used 60 grams whole wheat and 40 grams rye)
400 grams AP flour (I used KAF)
2 Tbs. flax meal (I added)
10 grams Kosher salt (I use regular sea salt)
6 grams instant yeast (I used active dried yeast)Optional: 1 clove roasted garlic, squeezed into paste
Note: The poster used a Kitchen Aid Mixer. I find that it works well with the dough cycle of a bread machine.
If using active dried yeast, proof it with 1 1/4 cups water.
Mix together flours and salt. If using instant rather than active yeast, add it as well. Put in bowl with 1 1/4 cup water. and mix with dough hook on #2 speed, mix 2 minutes. With mixer running on 2, drizzle in as much of 1/4 water until dough comes together. Knead on speed 3 for 3 minutes. The dough will be slightly sticky.
[Note: The dough can also be made on the dough cycle of a bread machine.]
Place ball of dough in greased bowl, cover, and let rise 2-3 hours.
If making baguettes, divide into three equal pieces, form into a rough log. Cover and let sit 20 minutes. Shape into baguettes. Place in baguette pans or on floured canvas.
If making a boule, form into ball, and let sit 20 minutes, covered. Shape into boule.
Cover and let rise about 30 minutes.
While dough is rising, pre-heat oven to 465F. [Note: I used 450F.] If you are using a baking stone, pre-heat it with the oven.
Slash loaves and spritz with water. [Note: I usually slash 5 minutes early, so that the bread can recover from the slashing. If your slashing technique is better than mine, then slash right before spritzing and putting into oven.] Bake for 20-30 minutes or to internal temperature of 210F. [Baguettes are usually done in 20 minutes. When I baked a boule in a pan, it took longer, and I took it out of the pan at 25 minutes and baked the last 5 minutes directly on the oven rack.]
Cool completely on rack.
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