Whole wheat baguette?
Tried to make a whole wheat baguette this weekend, and results were decent but not amazing. I think my mistakes were three fold: not cooking for long enough, as the middle of the bread was a touch undercooked. Trying to make larger baguettes and only made 2 compared to 3 last time with the same amount of dough. And three, while I like the WW, I think next time I'd only use 3/4 cup and the rest regular flour (3 cups total flour). Other proportions in the dough were right though I think (1 tsp instant yeast, 2 tsp salt, 1 1/2 cups warmish water). I think I'm finally getting the yeast rising down though which is exciting (to no one other than myself). Also, WW would go really well with some Rosemary and salt baked in on top. Next time!
