Rosemary French Baguette

September 21, 2011 § 3 Comments

I wanted to make whole wheat bread…but I didn’t know what kind. Then I remembered how much I love baguettes and decided to make that.

And then added a buttload of Rosemary.

I also ended up adding a little bit too much salt :(

Which caused the dough not to rise a lot

Which caused the bread to be really dense.

But still delicious :)


2 Cups All Purpose White Flour

1.5 Cups Whole Wheat Flour

1.5 Cups Lukewarm Water + 1TB Honey+1TB Yeast

1 teaspoon salt (I think I added about a tablespoon, eek!)

1 teaspoon rosemary


Let the yeast+water+honey mixture bloom for around 10 minutes.

In the meantime, mix together all your dry ingredients so they’re properly combined. After the yeast has bloomed, add everything together and knead for 10 minutes. Let dough rise for 3-5 hours.

Form into baguette like shapes. Cut fun shapes and designs into the top, and bake at 375 degrees for 25-30 minutes until desired brown-ness.

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§ 3 Responses to Rosemary French Baguette

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