Baguettes (Whole Wheat)

Step 1

Dissolve yeast and sugar in warm water in a large bowl, let stand 5 minutes.

Step 2

Add 3 1/2 cups of the bread flour, wheat flour, semolina and salt to yeast mixture; stir with a whisk until well blended.

Step 3

Turn the dough out onto a lightly floured surface.

Step 4

Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour 1 tablespoon at a time, to prevent douogh from sticking to hands dough will feel tacky.

Step 5

Place dough in a large bowl coated with cooking spray, turning to coat top.

Step 6

Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

Step 7

(Test by pressing gently into dough. If indentation remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes.

Step 8

Divide into thirds.

Step 9

Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 16-inch rope on a floured surface.

Step 10

Place ropes on a large baking sheet sprinkled with cornmeal.

Step 11

Cover and let rise 40 minutes or until ropes are doubled in size.

Step 12

Uncover dough.

Step 13

Cut 3 slits in top of each rope.

Step 14

Preheat oven to 425°F.

Step 15

Throw water onto floor of oven (avoiding heating element).

Step 16

Place baking sheet in oven.

Step 17

Quickly close oven door.

Step 18

Bate at 425°F for 30 minutes or until loaves are golden brown and sound hollow when tapped.

Step 19

Remove from pan, and cool on wire racks.

Step 20

Cut each loaf into 12 slices.