Whole Wheat Baguettes (plus metric recipe)

I just baked baguettes using this recipe with much success. They have a soft inside and a nice, crispy crust. See?

I made sure to weigh every ingredient as it was added so that I could replicate the results. Having a scale is essential for baking — not to mention science(!). Besides, who wants to waste measuring cup after measuring cup when you could just be plopping ingredients into one bowl and taring a scale after each addition?

For the fellow scale-crazed, I present the ingredients of Breadworld.com’s whole wheat baguette in metric form:

• 396 g all-purpose flour
• 343 g whole wheat flour
• 8 g RapidRise yeast (Note: I used Bread Machine yeast; it’s the same thing as RapidRise yeast.)
• 10 g sugar
• 14 g salt
• 293 g water
• 112 g whole milk
• 25 g vegetable shortening

The total weight was 1172 grams, so each loaf wound up being 586 grams prior to shaping. I also preheated my oven to 400˚F (204˚C) one hour before baking with a baking stone in place. I then used the sheet pan method to transfer the loaves directly in to the oven.

Now, then. I’m going to scurry on back to my sewing project.

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