Thursday, August 26, 2010

Rosemary Flax Baguette

Rosemary Flax Baguette


The whole wheat dough for these baguettes was really easy to use.  It was much stiffer than the dough using all purpose flour, making the shaping much easier.  I baked these baguettes twice, using  stored dough.  

The first time, they were baked on my baguette pan.  Parchment paper was used so the dough wouldn't seep through or stick:



Halfway through baking time, I took the baguettes off the baking pan and put them directly onto the stone that was in the oven.  This gave the bottom of the baguettes a nice crust:


Energy saving tip:  Instead of heating up the oven twice for baking, I baked my blueberry pie first.  Then I heated up the oven higher for the baguettes.  It takes a half hour to heat up the oven, but it the oven was pretty hot by the time I baked the baguettes:




Nice crumb, crust on the baguettes.  Great whole wheat and rosemary flavor!



There was just enough dough for a second baguette, later in the week.  It's great to have stored dough in the fridge--no need to mix up another batch of dough.  This time, I did a "freehand" shape:




It looks like the baguette pan makes smaller loaves.  The loaf on the left is the freehand loaf.  The one on the right was baked in the baguette pan.


The baguettes were especially enjoyable when we dipped them into olive oil!


This bread is one of the breads from the "Healthy Breads in 5 Minutes a Day" book.
The HBinFive Baking Group, started by Michelle of Big Black Dogs, is baking through all of the breads in this book.  To see what my HB5 baking buddies have made recently, check out The 17th HBin5 Bread Braid

Thanks for stopping by to visit!  Come back soon, I'll be baking again often.  I hope you will leave a comment below.

Judy

13 comments:

  1. Yours look great and are much bigger than mine :)

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  2. Great looking baguettes. I too like to line my baguette pan with parchment paper to prevent sticking.

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  3. Thanks for the complements, Carolyn and Guff. I found that if I don't line the baguette pan, the dough tends to seep through and stick. Have you found that?

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  4. Beautiful baquettes! So well shaped.

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  5. Very nice baquettes!!! BUT...pass the blueberry pie please.

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  6. Gorgeous baguettes and I can't see a difference in the one baked in the form or baked on a stone which tells me you are a Bread Goddess!

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  7. Hi Female chef! There's a piece of blueberry pie waiting here for you. Can you hike the Appalachian Trail?

    Thanks so much Michelle. Does a Bread Goddess get to wear a crown? :)

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  8. Beautiful baguettes! Yet another recipe I clearly need to try from this book. Definitely have plenty of fresh rosemary to use!
    Tiffany
    www.noordinaryhomestead.com

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  9. Yeah, Muehlis, this one is a keeper. Use plenty of the rosemary.

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  10. Both of your loaves are gorgeous! Nice job. I loved this bread.

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  11. Beautiful baguettes! I love this recipe and you clearly have it down pat.

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  12. Thanks, Cristie! It was a pretty firm dough, and that helped in the shaping.

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