Great FF Baguette
2 (1/4 ounce) packages quick rise dry yeast
1/2 tablespoon sugar
1/3 cup warm water
3 cups whole wheat flour
1 cup unbleached white flour
1 teaspoon salt
1 cup water
corn meal, as needed
1. Mix the yeast, vegan sugar, and 1/3 cup warm water in a bowl; set aside. Mix the flours and salt in a bowl, and add the yeast mix.
2. Add 1 cup water. Mix the dough until smooth, about 5 minutes. Let rise, covered with a damp cloth for 1 hour. Punch down, and divide into two or four loaves, then slice tops about 2" across, 1/4" deep.
3. Sprinkle corn meal on bottom of baking sheet, so bread won't stick. Place in cold oven set to 350 degrees F. Bake for 1 hour. For crustier bread, place a pan of water on the bottom of the oven for first 30 minutes, then remove.'
SO HOW'D IT GO?
I've made this bread three times this week, and every time it was delicious! I tried chaospersonified's suggestion about not proofing the quick-rise yeast the first time I made it (but I had cut the recipe in half since it's just me), which turned out nicely enough. The second and third times I made it, I used only one packet of yeast, but I did proof it and followed the rest of the recipe as written. I mixed the dough, let it rise for between 45 minutes and an hour, kneaded it, formed it into two big loaves (as pictured above), let it rise for another half an hour before turning on the oven (my oven heats up really quickly), then baked. That seems to do the trick! This is now my "go to" bread recipe!
It's so Nom Nom Nom, You Know It!
The reason it may taste yeasty is because quick-rise yeast doesn't need to be proofed (mixed with sugars and warm water and allowed to sit). Proofing it would create too big a yeast colony. I haven't made this, but I would recommend mixing the instant or quick-rise yeast in with the dry ingredients and following the steps from there.
Mom said it was good, but a little yeast-y tasting. I thought it was very easy to make. Good hard crust on the outside.