Directions

1. 1

   Combine the sifted whole-wheat flour, high-protein all-purpose flour, kosher salt, instant yeast, and diastatic malt powder (if using) in a large mixing bowl. Mix the dry ingredients together until well distributed.

2. 2

   Pour the cool water (75°F) into the flour mixture. Stir with a wooden spoon or your hand until all the flour is hydrated and a shaggy, sticky dough forms. You may need to use your hands to bring all the dry flour into the dough.

3. 3

   Once the dough comes together, allow it to rest (autolyse) for 20 minutes at room temperature without kneading. This helps the flour fully absorb the water and develops gluten naturally.

4. 4

   After the rest period, begin kneading the dough either by hand or in a stand mixer fitted with a dough hook for about 10 minutes, until the dough becomes smooth and elastic. The dough should be slightly sticky but should hold together and pull away from the sides of the bowl.

5. 5

   Place the kneaded dough in a clean, lightly oiled or floured bowl. Cover with plastic wrap or a damp towel. Allow the dough to bulk ferment at room temperature (70-75°F) for 4 to 5 hours, or until it has increased in volume by about 50 percent.

6. 6

   Turn the dough out onto a lightly floured work surface. Gently press out excess gas, being careful not to deflate the dough completely. Divide the dough into two equal pieces using a bench scraper or knife.

7. 7

   Shape each piece into a loose round, then let them rest uncovered for 10 to 15 minutes (bench rest). This allows the gluten to relax, making the next shaping step easier.

8. 8

   To shape each baguette, press one of the rested dough rounds into a rough rectangle. Fold the top edge down about one-third of the way and press to seal. Fold the dough over again and seal firmly. Roll the dough away from you to create a long, tapered baguette shape, sealing the seam on the bottom with the heel of your hand.

9. 9

   Place each baguette seam-side up in a floured banneton basket or on a linen couche (floured cloth). If you don't have these, you can place the baguettes seam-side up on parchment paper. Cover loosely with plastic wrap or a damp towel.

10. 10

    Proof the shaped baguettes in the refrigerator for 8 to 16 hours (cold fermentation). This slow fermentation develops flavor and makes the dough easier to score and bake. You can also do a shorter 2-hour room temperature proof if you prefer.

11. 11

    Preheat your oven to 500°F (260°C) about 1 hour before baking. If using a baking stone or Dutch oven, place it in the oven to preheat as well. You will also want to create steam in the oven for a crispy crust—place a shallow pan with hot water on the bottom rack, or use a spray bottle to mist the oven.

12. 12

    Turn the cold baguette out onto a piece of parchment paper, seam-side down. Using a very sharp knife or lame (bread razor), make 3 to 4 diagonal slashes across the top of each baguette at a 45-degree angle, cutting about 1/4 inch deep. This allows the dough to expand in the oven.

13. 13

    Carefully transfer the baguettes on the parchment paper onto the preheated baking stone or into a preheated Dutch oven. If using a baking stone, carefully slide them directly onto it.

14. 14

    Bake at 500°F (260°C) for 20 to 25 minutes, until the baguettes are deep golden brown on the outside. The crust should sound hollow when tapped on the bottom, and the internal temperature should reach 205°F (96°C).

15. 15

    Remove the baguettes from the oven and transfer them to a wire cooling rack. Let them cool for at least 30 minutes before slicing. This allows the crumb to set properly. Serve warm or at room temperature.