Whole-Wheat Bagettes (Peter Reinhardt)

Using yet another variation of Reinhardts 100% whole wheat bread I tried the leaner hearth style bread, forming it into 4 bagettes (mini bagettes…). In this recipe there is no milk, honey, or oil, just water, flour, and yeast. Baking at higher temperatures and using a steam pan, the crust turned out thick and nutty with a soft , creamy interior. I think I left the bread in the oven a bit too long, leading to a much thicker and harder crust than it should have had, but even over-baked, I am extremely happy with these bagettes, they are perfect for dipping in soup.

Difficulty: Easy

from: Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor.

Tips:
1. careful with the baking times and going by temperature alone in deciding when the bagettes are done.