wheat

We put whole wheat kernels (or whole wheat berries) in a blender to make these super fluffy pancakes!  That’s as 100% whole grain as you can get! 

Blender Wheat Pancakes

milk

Wheat, hard white

olive oil

baking powder

honey

salt

Put milk and wheat in a blender. Blend on high for 4 minutes, or until batter is very smooth.

Add and blend on low, eggs, oil, baking powder, honey and salt.

Bake on a hot griddle by pouring out in 1/4 cup portions.

Special equipment: Straight-sided vessel for the bulk fermentation, Dutch oven, flour-sack towel
Here's my list of essentials for sourdough bread baking.
Digital Scale: Do not attempt this recipe without a scale. This one costs $9. Troubleshooting what goes wrong with sourdough bread is impossible if you've measured with cups. They're simply not accurate.
Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes.
Flour:

I prefer making this bread with 350g bread flour and 50g of freshly milled, stone-milled flour, which provides both flavor and color. (Read the post above for more details and why I suggest stone-milled flour as opposed to commercial whole wheat flour.) I've been using a mix of Anson Mills graham flour and rye flour, but there are many great stone-milled flours out there, and you may have a local source, which is even better.
50g may seem like a tiny amount of stone-milled flour for this recipe, but I am constantly amazed by how much flavor this small amount of freshly milled flour adds. If you are new to sourdough baking, I recommend starting with 100% bread flour (King Arthur Flour is my preference) because it's so forgiving and easy to work with. Once you get the hang of it, start incorporating stone-milled flour a little bit at a time. I don't like using more than 100g (25%) of stone-milled flour in this recipe.
If you cannot find bread flour — I know supplies are limited at the moment — you can use all-purpose flour. If you live in a humid climate, consider reducing the water by 20 g. You can add the 20 g of water in slowly while you mix until the dough resembles that in the video/photos. 

Salt:
I like breads to be a little bit saltier than standard. If you are sensitive to salt, start with 8g. Next time, adjust salt as you wish.

Easy Sourdough Bread (Whole Wheat-ish)

400 g bread flour, see notes above

kosher salt

water

g sourdough starter

rice flour,

Mix the dough

In a large bowl, combine the water, starter, and salt. Stir with a rubber spatula to loosely combine. Add the flour, and stir with a spatula to combine — it will be a wet, sticky dough ball. Transfer to a straight-sided vessel and cover with a tea towel or bowl cover for 30 minutes.

Stretch and fold

. After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you&#8217;ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. [Video guidance here.] Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don&#8217;t worry if you have to run off shortly after you mix the dough.

Bulk fermentation

Cover the vessel with a tea towel or bowl cover and let rise at room temperature  (70ºF/21ºC) for 4 to 18 hours (times will vary based on the time of year, the humidity, and the temperature of your kitchen). The bulk fermentation will end when the dough has nearly doubled in volume and you can see bubbles throughout the dough and on the surface. (Note: Do not use your oven with the light on for the bulk fermentation — it is too warm for the dough.  To determine when the bulk fermentation is done, it is best to rely on visual cues (doubling in volume) as opposed to time. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.)

Shape

Gently transfer the dough to clean work surface. I prefer to use no flour and a bench scraper at this step, but if you find an un-floured work surface to be difficult, feel free to lightly flour it. [Video guidance is especially helpful for this step.] Fold the dough, envelope style: top third over to the center; bottom third up and over to the center. Then repeat from right to left. Turn the dough over and use your bench scraper to push the dough up, then back towards you to create a tight ball. Repeat this pushing and pulling till you feel you have some tension in your ball. Place the dough ball top side down and let rest 30 to 40 minutes. (FYI: This is called the bench rest.)

Proof

Line a shallow 2-qt bowl (or something similar) with a tea towel or flour sack towel. Flour sack towels are amazing because the dough doesn&#8217;t stick to them, and therefore you need very little rice flour, but if you only have a tea towel, you will be fine. If you are using a tea towel, sprinkle it generously with rice flour. If you are using a flour sack towel, you can use a lighter hand with the rice flour. After the 30-to 40-minute bench rest, repeat the envelope-style folding and the bench scraper pushing and pulling till you have a tight ball. [Video guidance here.] Place the ball top side down in your prepared towel-lined bowl. Cover bowl with overhanging towel. Transfer bowl to the fridge for 12 to 24 hours. (Note: When you remove your dough from the fridge, visually it will likely look unchanged. This is OK. You do not need to let it then proof at room temperature before baking.)

Bake

Heat oven to 500ºF. You do not have to preheat your Dutch oven. Because my Dutch oven essentially lives in my oven, I always preheat it these days, but know that you do not have to. Remove your sourdough from the fridge. Open the towel. Place a sheet of parchment over the bowl. Place a plate over the parchment. With a hand firmly on the plate and one on the bowl, turn the dough out onto the parchment-paper lined plate. [Video guidance here.] Carefully remove the bowl and towel. Carefully remove the plate. Brush off any excess rice flour. Use a razor blade to score the dough as you wish. I always do a simple X. Grab the ends of the parchment paper and transfer to the Dutch oven. [Video guidance here.] Cover it. Lower oven temperature to 450ºF, bake covered for 30 minutes. Uncover. Lower temperature to 400ºF. Bake for 10 minutes more or until the loaf has darkened to your liking. Transfer loaf to a cooling rack.

Cool

Let loaf cool for at least 30 minutes before cutting.

Hi Alexandra :)

I really wanted to take the time to write you a comment but you truly deserve it! I really loved your explanation in dept on what works and why it works, why it doesn’t, how you explain your preferences.

I’m in Canada, more precisely in Montreal and the weather has been the most hectic the past weeks, which made my loaves inconsistant. I then stumbled on this recipe and it just changed everything. The first time I made the recipe, I started off with 250g of water, as per your recommandation because it was a very humid day, but ended up adding 10 more g because it was really tough and it ended up being a 65% hydration. Then, I did the folds and went in for bulk ferment, and exclusively relied on visual cue to know when it would be ready to shape. All that said, it went perfectly well until I went to transfer it onto my work surface. I didn’t take in account that my room temp was way too hot and my dough ended up being too wet and became a litteral unworkable pancake haha. That being said, I still managed to put the blob into a batard shape and cold proof it for 14 hrs. I baked the loaf and... it was a flop... it sunk it the middle and it really was the funniest loaf I had make thus far, but by far the one where I learned and understood the most the process.

You taught me that my sourdough bread didn’t have to be a 75%+ hydration to be great bread loaf, that temperature had everything to do with the process, that visual cue just tells you everything you needed to know and that taking notes was the most important tool in the process to keep improving. That being said, I tried again, same recipe, slightly different process and controlled room temp. Here’s how it went in case anybody else wanted to know : 
350g of bread flour 
50g of rye flour
260g of water
100g of mature sourdough starter
8g of salt

I did some slaps and folds before going into a fold process because I felt like it gave more strenght to my dough. My house was at a 22C and 34% humidity. I knew today was going to be quite a long day of bulk ferment (including the folds) it took me a total of 6,5hrs to reach a decent rise. I then transfered the dough to my work surface, preshaped it and let it rest for 20mins. It kept a nice height while resting which gave me and indicator that it would be a great loaf. I then turned the dough, used the shoelace method to shape it in a shape that would fit my batard and cold proofed for 14 hours. I preheated my oven at 500F with the DO in, at the 13 hours mark (which I think I could play with and maybe preheat at 475F because tasted fairly bitter and burnt), took the loaf out, scorr it, put the DO back to the oven, covered, lower the temp at 450F and baked it for 20mins before removing the cover and keep the bake at the same temp for 20mins. The result was incredible! The loaf was a decent dark color, it has a great rise, a great ear, the inside was soft and chewy just like I’ve always dreamed of and for this, a thousand thank you for teaching me the basic instinct of baking sourdough!

How can I adjust this recipe to accommodate high altitude? I recently moved from Arizona to colorado and am now loving at nearly 8000 ft. I use King Arthur Flours. 
In Arizona your recipe worked out perfectly every time. Thank you for your great instructions, troubleshooting, and videos!

Yay, success with the recipe as written even at 8000 ft elevation.
Thank you again for such a great, foolproof recipe!

Thank you for sharing your sourdough wisdom! I tried the recipe (well sort of, I doubled it so I would have enough bread for my husband and I for the week). Overall, the flavour of this recipe was the best ive made so far! Ive always been scared of a long bulk/proof worried I would over do it and the bread would start to deflate, but I had no such problems. The sourdough had a beautiful crust, chewy and not so crunchy that you tear off the roof of your mouth. 

I still have some improvements to make, I struggled with such a high hydration dough and should have followed your recommendation to cut back on the water. I didn’t get a good oven spring, but I think I may not be developing enough gluten in the fold and stretch phase. I’ll try the window pane test next time and maybe just stick to a half batch :) 

Thanks again for sharing!

This is a wonderful easy to follow recipe! The bread is awesome!  It’s was the first SD bread I tried.  I have since tried one other but this is the best and easiest for me! Thank you!

Thank you for sharing the recipe. Its my first attempt with sourdough stater and your instructions are very useful. May I have a question. After I take the dough out of fridge and make a X cut, how long should it rest before I can put it in the oven? 
Thank you! 

Hi Alexandra,
I’m wondering if there is a way to speed up the refrigerator proofing if one does not have quite the 18 hour proofing time. I’ve had great success with your recipe but have not tried shorter times, and have had occasionally been short on time and then needed to alter my schedules due to waiting for 18 hours..  
Thank you for the wonderful recipe. My kids and I love this bread!
Toma

I’ve been making sourdough and other breads for a few years with a mix of success and failure. This is an EXCELLENT recipe. My loaf (made with 350g of white bread flour and 50g of rye) turned out light and lovely. I will be using this technique from now on. Thank you!!!

Many thx. Instructions very clear. Going to give it a try soon.

Thank you so much for your recipes! I hardly ever write reviews but I've made 3 of your sourdough bread recipes and they've all come out amazing thank you 😊

Hi Ali, sourdough beginner here with 10 loaves baked so far, and I'm about to start on your recipe tomorrow (from strict covid lockdown here in Sydney, Australia). 

When you talk about the first fermentation "doubling in size" and then you mention it increasing by 50% in volume. I am taking it that doubling in size actually means growing in volume by 100%?

Here's my math, 50% growth would mean that a clump of dough in your straight-sided canister (great idea!) that grows from 5cm tall initially to 7.5cm tall has grown by 50%, while a 5cm dough that has grown to 10cm has grown by 100%. 

Sorry about the metrics, but that's how we measure stuff in Australia these days.
So is that right, am I aiming for 100% actual growth?

(And by the way, my local wholefoods supplier has some lovely stone-milled wholegrain flour grown from heritage wheat varieties which had gone out of circulation for many years, but which artisan bakeries in South Australia have revived by growing and stone-milling their own flours).

https://www.youtube.com/watch?v=0uwnasygzLk

Simple Sourdough Bread: A Step-by-Step Tutorial

This is as simple as they come as far as sourdough bread recipes go — there's no pre-ferment or autolyse, no fancy scoring, no banneton. It's a 75% hydration dough, and with a bench scraper and minimal handling, it's easy to shape into a beautiful boule.

Simple Sourdough Bread: A Step-by-Step Tutorial

Considered to be the original pain d&rsquo;epices, it is made with dark rye flour, honey and spices without the addition of milk and eggs. Many new adaptations of the recipe add these ingredients, as well as a bit of olive oil and a variety of fruits and nuts. According to the Encyclop&eacute;die m&eacute;thodique. Arts et m&eacute;tiers m&eacute;caniques. Tome 5 in 1778: Reims pan d&rsquo;epices used three kinds of honey, white honey or prairie, honey b&acirc;tard and buckwheat honey. From the 19th century, honey from Champagne was replaced with honey from Brittany and some factories even started to use molasses. This recipe is adapted from the blog The Arrogant Pug.&nbsp;

Pain d’épices

real honey (flower honey)

rye flour

brown sugar

baking soda

cinnamon

tsp of ground ginger

tsp of ground anise

tsp of ground cloves

tsp of ground nutmeg

Buckwheat is a healthy, gluten-free seed with a nutty, toasty flavor and soft texture. It is not as popular as oats and wheat and often under-appreciated, but it’s so easy to prepare and very affordable. Its name “buckwheat” is a little confusing and included in the list of grains, but it is not related to wheat and it is not a grain. It’s just as simple to prepare as White Rice. Learn How to Cook Buckwheat Kasha perfectly every time!

How to Cook Buckwheat

buckwheat groats

filtered water

unsalted butter (-

salt (-

Place 1 cup uncooked buckwheat into a fine-mesh strainer and rinse under cool running water until the water runs clear. Drain it well.

In a small saucepan (covered with lid), bring 1 1/2 cups cold water, 2 tablespoons unsalted butter and 1/2 teaspoon fine salt to a boil over high heat.

Stir in the buckwheat into boiled water and cover saucepan with lid. Bring back to a gentle simmer and reduce the heat to low. Cook until the water is absorbed, 13-15 minutes. (Just like rice, you should hear hissing while it’s cooking and it will get quiet once done). Nonstick saucepans will take 2-3 minutes longer to cook buckwheat.

Remove from heat and let the buckwheat rest covered for 10 minutes. Fluff with a fork and serve. This serving will make about 3 cups of cooked buckwheat. Add more butter if desired, but avoid stirring too much to prevent from mushing cooked buckwheat.

Enjoy fresh or refrigerate once cooled. Avoid leaving at room temperature for prolonged hours.

Pane Siciliano is a traditional bread from Sicily made with durum wheat (semolina), sometimes a little olive oil (as I do in this recipe), and even sweeteners such as honey or barley malt syrup. The flavor is nutty, sweet, and with a buttery mouthfeel, thanks to the olive oil. The sesame seeds densely coating the exterior bring a peanut butter-like flavor and nuttiness that I find irresistible.

Pane Siciliano (Semolina and Sesame Sourdough Bread)

durum flour

ripe sourdough starter (100% hydration)

extra-virgin olive oil

fine sea salt

ripe levain

Levain

(9:00 p.m.)In a small bowl mix the Levain ingredients. Cover the jar and keep it at a warm temperature overnight.

Autolyse 

(8:00 a.m)In a mixing bowl, add the Autolyse ingredients until no dry bits remain. Cover the bowl and let rest for 1-hour.

(9:00 a.m.)Add the salt and levain to the top of the dough in autolyse and use a splash of the remaining water to moisten. With wet hands, mix thoroughly. Add the remaining water if the dough feels like it can handle it. Knead the dough for a few minutes using either the slap and fold technique or folds in the bowl until the dough smooths and becomes elastic. Transfer the dough back into the bowl. Spread the olive oil over the top and pinch it into the dough. Mix the oil into the dough by folding it up and over for 3 to 4 minutes. Transfer the dough to a bulk fermentation container and cover.

Bulk Fermentation

(9:30 a.m. to 12:30 p.m.)This dough will require 2 sets of stretches and folds during bulk fermentation at 30-minute intervals. After the second set, let the dough rest, covered, for the remainder of bulk fermentation.

Divide and Preshape

(12:30 p.m.)Scrape the dough out to a clean work surface. Use water and a wet hand, and your bench knife, divide the dough in half. Lightly shape each half into a round shape and let rest for 30 minutes, uncovered.

(1:00 p.m.)Place a baking sheet or clean kitchen towel next to your work surface and spread an even layer of white sesame seeds on top. Flour the top of the preshaped round and your work surface. Using your bench knife, flip one of the rounds over onto the floured area. Using floured hands, shape the dough into a bâtard. Transfer the shaped dough, seam-side up, to the pan with sesame seeds and rock it back and forth so the seeds stick. Gently transfer the dough to an 11-inch long proofing basket, seam-side up. Repeat with the remaining round.

(1:30 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic, seal, and place into the refrigerator overnight.

(The next day, 9:00 a.m.)Place an oven rack in the bottom-third of the oven with a baking surface on top and preheat to 450°F (230°C). Take one of the proofing baskets out of the fridge, uncover it, and put a piece of parchment paper over the basket. Place a pizza peel or inverted baking sheet on top of the parchment, and using both hands, flip everything over. Remove the basket and score the dough. Repeat with the other basket. Slide the dough into the oven, side by size. Steam the oven by pouring ice into the preheated pan at the bottom of the oven. Bake for 20 minutes. Vent the oven of steam by removing the steaming pans.  Continue to bake for 35 minutes more. When done, the loaf should have an internal temperature of around 204°F (95°C), and the crust should be golden-colored. Let the loaves cool on a wire rack for 1 to 2 hours before slicing.

This recipe represents a traditional Scottish griddle scone, made with an assortment of essential ingredients and baked on a traditional griddle (also known as girdle, but a frying pan or a skillet will suffice). This results in soft, light, and delicious scones with a buttery texture on the inside.&nbsp;

Scone

(7 oz) all-purpose flour

(1 oz) butter, plus extra butter

(1 tbsp) baking powder

200 ml (3/4 cup + 4 tsp) milk

(1 tbsp) salt

Louise cake slice

g Butter

Caster sugar

tsp Vanilla essence/extract

Rice flour

Tapioca flour

almonds

Baking powder

Raspberry jam (Main)

Eggs

Desiccated coconut

Line a 17 x 27cm slice tin with nonstick baking paper with an overhang on all sides.

Place softened butter, sugar and vanilla in a bowl and beat with an electric mixer until pale and creamy.

Beat in egg then stir in flours, ground almonds and baking powder. Spread mixture evenly into the base of prepared tin. Spread jam over base mixture.

Prepare the topping in another bowl, beat egg whites only until soft peaks hold their shape.

Beat in sugar just to combine, then stir in desiccated coconut. Spread topping over the jam.

Bake for 35 minutes. Remove to cool in the tin, then holding baking paper by the edges, lift slice from baking tin. Slice into bars to serve.

Our Tofu Shirataki Noodles Stir-Fry Recipe made with chicken and veggies is a perfect low-carb meal you can have on the table in minutes. Those vegan low calorie miracle noodles that contain almost 0 carbs absorbs sauce of your choice and are a perfect replacement for any pasta recipe.

Tofu Shirataki Noodles Stir-Fry Recipe

0,5 kilograms Chicken (breast preferably)

Packet Shirataki pasta or noodles

Onion

kilogram Mushrooms

kilogram Asparagus

Tablespoon Coconut oil

Salt

Pepper

Prepare Ingredients for Shirataki Chicken

First of all, prepare all the ingredients for shirataki chicken noodles. Cut your chicken into small pieces and chop an onion. Slice your mushrooms and cut asparagus as well.

Coconut Oil and Onion

On the cooking pan, add coconut oil and let it melt. Add your chopped onion and let it caramelize.

Chicken, Salt, and Pepper

Once your onions are caramelized, add chicken pieces, salt, pepper, and cook the chicken until almost done.

Mushrooms

Once you see the chicken is done, add your sliced mushrooms and mix while still cooking.

Asparagus

Freshly cut asparagus added to the pan towards the end will ensure the asparagus is not overcooked.

Shirataki Noodles

Once your Shirataki noodles are thoroughly washed, you can add them directly into the dish as they will soak up all of the flavors from the chicken stir fry.

https://mediavine-res.cloudinary.com/video/upload/fgpttgy3euuz9oqkkja2.mp4

How to make bulgur wheat at home; a par-boiled, dried, and cracked wheat that is perfect for making tabbouleh, using instead of rice or couscous, and within Middle-Eastern/Mediterranean cuisine!

How to Make Bulgur Wheat at Home

Transfer the wheat to a large bowl with enough cold water to cover it by 2-inches. Leave it to soak overnight.Quick soak method: Alternatively, you can use boiling water and leave it to soak for around 2-3 hours.

Step 1: Soak the wheat

Cook the wheat berries until al dente. To do this, combine the wheat and enough water to cover them with at least an inch of water. Bring to a boil, then simmer for between 60-80 minutes. The wheat is ready when it breaks down when pressed between your finger and thumb.

Step 2: Cook the wheat

There are three ways to leave the wheat to dry: air-drying, in the oven, or using a dehydrator.To air-dry, spread the wheat in a single layer across a large tray (or multiple trays if needed). Then leave until fully dry. This method is best done in warm/dry climates and can take up to 2 days to fully dry.Alternatively, you can spread them across dehydrator trays or oven trays and dehydrate at 100 ºF/40 ºC (if your oven goes that low) until fully dried - which should only take a few hours.Lastly, you could spread them across baking trays in the oven at 200 ºF/95 ºC until they are dried enough to &quot;crack&quot; easily - this is usually between 1-2 hours. 

Step 3: Leave it to dry

You can either use a blender, grain mill, spice grinder, or even a ziplock bag and a rolling pin to crack the wheat. The amount you grind them for will impact their coarseness.I recommend doing this in small batches so you don’t over-blend/process the grains closest to the blade. When using a spice grinder, I recommend using it for 20-30 seconds, shaking a little. For a high-speed blender, pulse and shake the jug to more evenly grind the wheat.

Sift/sieve the mixture to separate the different coarseness of the bulgur wheat. First, use a fine-mesh sieve to first strain the &quot;floury&quot; consistency (this can be used as superfine/fine bulgur for puddings, etc.).Then use a sieve with slightly larger holes to sift once more. The sifted bulgur will be a &quot;medium coarseness&quot; bulgur. The remaining unsifted bulgur wheat will be a combination of coarse/extra-coarse.

Step 4: Grind the wheat

Store the bulgur wheat in an airtight container in a cool, dry location for up to 6 months (it should last more than 12 months, but I try to use each batch within 6). You can also freeze it for several years!Cooked bulgur: if you decide to cook the bulgur (method in the FAQs), you can store any leftovers in an airtight container in the fridge for up to 4 days or within the freezer for 10-12 months.

How to Store

Vegan Ukrainian stuffed cabbage rolls with soy mince, bulgur wheat and tomato sauce.

Vegan Holubtsi (Ukrainian Stuffed Cabbage Rolls)

white cabbage leaves

soy mince

bulgur wheat

onion,

garlic cloves,

C grated carrot

tsp coriander

marjoram

nutmeg

cayenne pepper

C rich vegetable stock (or

soy sauce

black pepper

oregano

tomato paste

tomatoes

C water or vegetable stock

salt and black pepper

These were great! But I don't know what whirling dervish can prepped them in 20 minutes!

These exquisite sourdough baguettes have a delicate wheaty flavor with malty notes from the caramelized crust. They're perfect for breakfast (pan con tomate anyone?), lunch, or even just a snack with a spread of butter on top.

Sourdough Baguette Recipe

white flour (about 11.5% protein)

74 grams water

37 grams ripe sourdough starter, 100% hydration

668 grams Water

57 grams water

21 grams fine sea salt

186 grams ripe levain

 (9:00 a.m.)In a small bowl mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 5 hours.

(1:00 p.m)In a mixing bowl, add the Autolyse ingredients until no dry bits remain. Cover the bowl and let rest for 1-hour.

 (2:00 p.m.)Add the salt and levain to the top of the dough in autolyse and use a splash of the remaining water to moisten. With wet hands, mix thoroughly. Add the remaining water if the dough feels like it can handle it. Knead the dough for a few minutes using either the slap and fold technique or folds in the bowl until the dough smooths and becomes elastic. Transfer the dough back into the bowl. Transfer the dough to a bulk fermentation container and cover.

Warm Bulk Fermentation

(2:15 p.m. to 4:45 p.m.)This dough will require 2 sets of stretches and folds during bulk fermentation at 30-minute intervals. After the second set, let the dough rest, covered, for the remainder of bulk fermentation.

Cold Bulk Fermentation 

(4:45 p.m. to 9:00 a.m.)After the warm bulk fermentation, place the covered bulk fermentation container in the refrigerator overnight.

(9:00 a.m., the next day)Gently scrape the dough from the bulk container to an un-floured work surface. Divide into 325g pieces and preshape the pieces of dough into rounds (my preference) or rough tubes. Because the dough is cold and firm, very little bench flour is needed to pre-shape. Let the preshaped dough rest for 35 minutes, uncovered.

(9:50 a.m.)Prepare a couche and dust it with flour. Shape each piece of dough into a baguette shape.

(10:15 a.m. to 10:30 a.m.)Proof the pieces until they pass the poke test, about 45 minutes to 1 hour at room temperature.

(10:45 a.m.)Preheat your oven to 450°F (230°C) for an hour with baking stone/steel inside. Divide the bake into two sessions if you only have one baking surface. Bake three baguettes first, and chill the rest in the fridge for the second session. Prepare a pizza peel with parchment paper matching the width of your baking surface. Grab and end of the couche and pull it out, moving the piece of dough away from the rest. Then, using a dough transfer board (a smaller pizza peel or a small cutting board could also work), place the board to the inside of the baguette (the side closest to the rest of the dough pieces). With the hand holding the couche, quickly flip the dough onto the peel by tugging up and slightly over the transfer board. The baguette should now be seam-side down on the transfer board. Repeat until you have three pieces on the peel. Score each baguette with three overlapping slashes. Transfer the dough onto the baking surface in the oven using the parchment paper. Next, steam the oven and bake for 20 minutes. Remove the steaming pans and bake for another 20-25 minutes until done. Cool on a rack. Repeat the process for the remaining baguettes in the fridge.

https://www.youtube.com/watch?v=QUu9ReGQOq0

An effective and straightforward method for shaping a baguette.

Recipe for sourdough baguettes, here:
https://www.theperfectloaf.com/kamut-demi-baguettes-komo-mill-giveaway/

How to shape baguette dough

This soft and fluffy honey whole wheat bread only takes 60 minutes to make and is pretty much the most amazing bread I&#039;ve ever had. No special pans or bread machines. You won&#039;t believe how easy it is to make your own homemade whole wheat bread.

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The most viewed wheat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine