Mastering the art of making baguettes at home, in my experience, is really no art form at all — it’s actually very similar to making a sandwich bread or a free-form loaf, but instead you shape the dough into a torpedo. And somehow it tastes just that much better that way.
And making whole wheat baguettes at home, in my experience, is very similar to baking regular baguettes — but with whole wheat flour.
I baked these last week with a Snowstorm of Doom in the day’s forecast. It was cloudy and snowing (and snowing, and snowing), I was housebound, my dinner date for burgers with friends was cancelled — you know how it goes. Baking bread — specifically, baguettes — was the only thing that could calm me down (I was really bummed about not getting a burger).69