Full Recipe
Author
PJ Hamel | 2012-11-02
Description
This recipe, courtesy of our Whole Grain Baking book, makes dark, hearty, wheaty tasting loaves. While not as light and crisp-crusted as the classic white-flour baguette, they'll still have lovely texture, full of the baguette's signature irregular-size holes.
Note that this recipe includes two overnight rises, so plan your schedule accordingly.
