Baguettes with Mint
- 650 grams Pastry flour (such as type 550)
- 400 milliliters water
- 50 grams Rye flour (such as type 1150)
- 4 tablespoons Shredded wheat
- 1 tablespoon mint
- 1 tablespoon salt
- ½ cube Yeast (21 g)
- 1 tablespoon honey
- milk (for brushing)
- Pastry flour (for dusting)
- Parchment paper (for baking sheets)
Mix 50 g (approximately 1/2 cup) flour and 50 ml (approximately 1/4 cup) lukewarm water and cover with plastic wrap and allow to ferment for about 24 hours at room temperature.
Mix remaining wheat flour, rye flour and shredded wheat in a bowl and sprinkle with salt and form a well in the middle.
Whisk together yeast, honey and 400 ml (approximately 13/4 cup) lukewarm water and add to dough in bowl. Add mint and knead with dough hook of electric mixer and then with hands on a floured surface for about 10 minutes. Cover dough and let rise in a warm place for about 45 minutes. Punch down dough.
Knead dough for about 5 minutes and cover and let dough rise in a warm place for about 1 hour. Line 2 baking sheets with parchment paper.
Divide dough into 8 portions, knead again and roll into ovals. Place 4 ovals with seam side down on each baking sheet and let rise for 30 minutes in a warm place.
Preheat oven to 225°C (approximately 425°F). Make shallow, diagonal cuts across baguette surfaces with a sharp knife and brush each baguette with milk. Bake baguettes until golden for about 25-30 minutes. For steam, after 10 minutes of baking time, place 100 ml (approximately 1/2 cup) water in a pan in bottom of oven and shut oven door immediately. Cool baguettes on a wire rack.