Baguette de Campagne

Ingredients

Bread flour

3 cups

Whole wheat flour

1 cup

Active dry yeast

2 teaspoons

Salt

1 1/2 teaspoons

Warm water

1 1/2 cups (about 110°f or 43°c)

Instructions

1. In a large mixing bowl, combine the bread flour, whole wheat flour, and salt, whisking to ensure even distribution.
2. In a separate small bowl, dissolve the active dry yeast in warm water. Allow it to sit for about 5 minutes until it becomes foamy, indicating that the yeast is active.
3. Pour the yeast mixture into the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms.
4. Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
5. Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
6. Preheat your oven to 450°F (230°C) and place a baking stone or an upside-down baking sheet in the oven to preheat for at least 30 minutes.
7. Once the dough has risen, punch it down gently to release any air bubbles. Divide the dough into two equal portions.
8. Shape each portion into a baguette by rolling it out on a floured surface into a long, thin loaf, about 14 inches in length.
9. Transfer the shaped baguettes onto a parchment-lined baking sheet or a baguette pan, ensuring they have space to expand.
10. Using a sharp knife or a bread lame, make 3-4 diagonal slashes on the top of each baguette to allow steam to escape during baking.
11. Carefully place the baking sheet or baguette pan onto the preheated baking stone or baking sheet in the oven.
12. Bake the baguettes for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
13. Once done, remove the baguettes from the oven and let them cool on a wire rack before slicing and serving.