King Arthur Baguettes

I made the King Arthur classic Baguettes today stuffed with provolone.

Classic Baguettes

These baguettes were the best i have ever had. The only difference i made was that I doubled baked them for an even crispier crust. Excellent. This recipe is excellent.

No-Knead 100% Whole Wheat Bread

1 cup (8 ounces) lukewarm water

1/4 cup (2 ounces) orange juice

1/4 cup vegetable oil

3 tablespoons maple syrup

2 teaspoons instant yeast

1/4 cup nonfat dry milk

3 cups whole wheat flour

1/4 teaspoons salt
Thoroughly grease an 8 ½" x 4 ½" pan. It’s important to grease the pan well, as this bread tends to stick otherwise. To prepare the dough: Combine all of the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. At the very end of the beating time, the dough might begin to clear the sides of the bowl and form a rough clump. Even if it doesn’t, it should be fairly cohesive and dough-like, not batter-like. Scoop it into the prepared pan. Cover the pan with lightly greased plastic wrap, and let it rise for 60 to 90 minutes; it won’t fill the pan. While the dough is rising, preheat the oven to 350°F. To bake the bread: Bake the bread for about 40 to 45 minutes, tenting it with aluminum foil after 20 minutes. The bread is done when it’s golden brown on top, and an instant-read thermometer inserted into the center registers 195°F. Remove it from the oven, and after 5 minutes turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it. Yield: One 8 ½" x 4 ½" loaf

http://www.kingarthurflour.com/shop/PrintRecipeOld?RID=1202317325396

King Athur No Knead Harvest Bread

3 1/4 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast
1 3/4 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped walnuts
13 3/4 ounces King Arthur Unbleached All-Purpose Flour
4 ounces King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast
14 ounces cool water
3 1/4 ounces dried cranberries
3 ounces golden raisins
4 ounces coarsely chopped walnuts
Directions
1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.

2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.

3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.

4) Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker, or 9" to 10" round lidded baking crock.

5) Place the dough in the lightly greased pan, smooth side up.

6) Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with a finger. Just before baking, make several slashes to allow for expansion.

7) Place the bread in the cold oven. Set the oven temperature to 450°F.

8) Bake the bread for 45 minutes, then remove the lid and continue to bake for another 5 to 10 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn out onto a rack, and cool before slicing.