Whole Wheat Baguette with Honey

Mixing and Kneading

1. 1In a large bowl, dissolve yeast and honey in lukewarm water. Let stand for 5-10 minutes until foamy.
2. 2Add whole wheat flour, bread flour, and salt to the bowl. Mix until a shaggy dough forms.
3. 3Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

First Rise

1. 1Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth.
2. 2Let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Shaping

1. 1Gently punch down the dough and turn it out onto a lightly floured surface.
2. 2Divide the dough into 4 equal portions.
3. 3Shape each portion into a long, thin baguette shape, tucking the ends under.
4. 4Place the shaped baguettes on a baking sheet lined with parchment paper or a floured couche.
5. 5Cover loosely and let rise for another 30-45 minutes.

Baking

1. 1Preheat oven to 450°F (230°C). Place a baking stone or heavy baking sheet in the oven.
2. 2Just before baking, score the tops of the baguettes with a sharp knife or lame.
3. 3Carefully transfer the baguettes to the preheated oven. For steam, you can place a pan of water on the oven floor.
4. 4Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
5. 5Cool on a wire rack before slicing.