White-Whole Wheat Baguettes: Lessons from Martha

Well -- completely unintentionally -- it seems that this week, it's all about bread and time-consuming recipes on (never home)maker! I've been trying my hand at baking different kinds lately. How can I not share them all? This recipe is modified from one that appears in the Martha Stewart Baking Handbook. In typical Martha fashion, nothing is easy or fast about it.

Baguettes in 20 easy steps. Yeah, right? Well, bear with me. (It's not BARE with me, right? I'm not asking you all to disrobe . . .) It's fun! You'll need to first make a starter (and this recipe marks the first time I've had to do just that).

So, let's get starter-ed . . .

What you'll need . . .

• 1-1/2 scant cups of unbleached bread flour
• 3/4 cup plus 2 tablespoons warm water
• 1 envelope (1/4 ounce) active dry yeast

Method . . .

1. In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients to form a thin batter.
2. Cover with plastic wrap and let stand at room temperature for 12 to 16 hours (mine was more like 24).
3. What results will have tripled in size, deflated, and have a "ripe, yeasty smell" (yum, right? hahaha).

For the dough:

What you'll need . . .

• 1-1/2 cups whole wheat bread flour, plus more for dusting
• 1/3 plus 2 tablespoons room temperature water
• 1-1/2 tablespoons coarse salt
• Vegetable oil (for bowl)
• Cornmeal for dusting

Method . . .

1. Add the flour, water, and salt to the starter. Attach the bowl to the mixer -- this time fitted with a dough hook -- and mix on low for 2 to 3 minutes.
2. Raise the speed to medium and beat until the dough is smooth and elastic (3 minutes more).
3. Turn dough onto a lightly floured work surface and gently knead for 1 minute.
4. Place dough in a large, lightly oiled bowl and cover with plastic wrap -- let rise about 1 hour.
5. Return dough to lightly floured work surface. Pat into an oval shape. Be careful when handling dough to be gently with it -- you want to keep any air or bubbles in tact.
6. Fold in the following way: Fold the bottom third up to the center, the top third down all the way, and the right and left sides in. Press down on the seal.
7. Gather dough and flip over -- seam side down -- and pat to dislodge any excess flour.
8. Return dough to mixing bowl and cover with oiled plastic wrap to rise for 1 hour.
9. Return the dough to a lightly floured work surface. Pat into a round this time and divide into two equal pieces.
10. With your hands, gently shape each piece into a rough oval. Again, avoid deflating any air pockets, you want to keep those.
11. Cover with plastic wrap and let rest undisturbed for half an hour.
12. Sprinkle a wooden peel with some coarse cornmeal (I used fine cornmeal and when I put it in the oven -- all hell broke loose, smoke everywhere!). Set one piece of dough on a floured work surface and press to flatten just slightly. Then fold in the same fashion as you did before. Then roll the to-be-baguette until it is approx 16 inches long.
13. Repeat with other piece of dough.
14. Place both to-be-baguettes on the peep, cover with plastic wrap and let sit for another 30 minutes (you're almost to the good part -- just hang in!!!).
15. While you wait, place a baking stone on the floor of your oven and preheat to 450 degrees F.
16. Use a sharp knife to slice four shallow slashes diagonally down each loaf. Then carefully slide each onto your baking stone -- maintaining their shape as much as possible.
17. Bake until golden brown (about 30 minutes). Transfer immediately to a cooling rack.

Are you still with me? Yeah. This recipe is LONG. And HARD. That's what she said. But, really, it's worth the effort -- after all, baking bakery-style bread is fun and gives a great feeling of accomplishment.

Now, I don't quite know what happened, but the bottom of my loaves burned badly. I'm almost 100% sure it was because I used fine cornmeal. So, don't make the same mistake I did. This baguette is best straight from the oven. Or the same day it's made. If you must save it for a rainy day, it'll last in the freezer (wrapped in tin foil or plastic wrap) for up to three weeks.

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(Day After) Hump Day Yoga: Bakasana

I must have totally been out of it yesterday. For whatever reason, I had it in my head that today is Hump Day Yoga. But, of course, we all know I'm a day late. I'm sure you don't mind. Today's focus is on the Crow Pose (or Bakasana) -- it's a more intermediate or advanced pose than we've been covering, but it's one I most definitely enjoy. Mostly for the challenge.

If you're new to yoga, you may want to take it slow with this one. Some of you may have never balanced your body like this before. When I was young, I used to take gymnastics -- so, I had a head start the first time our yoga instructor asked us to do it. But those of you seasoned yogis out there might notice I'm making a beginners no-no.


According to Yoga Journal: "Beginners tend to move into this pose by lifting their buttocks high away from their heels. In Bakasana try to keep yourself tucked tight, with the heels and buttocks close together. When you are ready to take the feet off the floor, push the upper arms against the shins and draw your inner groins deep into the pelvis to help you with the lift."

Just do your best! And if you're totally new and still want to try this pose: Be careful! You may also find it easier to start by having your feet on a towel or something else (again, be careful) to lift yourself up a bit higher than just starting from the floor.

CROW POSE (BAKASANA)

1. Squat with your feet a few inches apart from one another. Separate your knees (so they are wider than your hips) and gently lean forward. Your arms should be between the inner thighs.
2. Stretch your arms slightly forward, then continue on to bend your elbows and place your palms on the floor. The back of the upper arms should rest against your shin bones. 
3. Gently lean forward -- shifting your weight from your legs/feet to your arms. It's best to slowly lift from flat feet to tippy-toes to look-mom-no-feet, if that makes any sense.
4. Once you're up -- stay there for between 10 seconds and 1 minute. If you don't get totally up, don't fret. Just keep practicing.

And if this pose looks crazy to you, don't do it. I'm planning to do some more basic poses for next week's post. I also tried a super difficult pose over the weekend that I've been working up to -- first an assisted elbow stand. Then elbow stand. Then assisted half-scorpion. Then I just went for an unassisted. Definitely am not there yet. I'm in no way suggesting you try this at home. In fact, please don't if you have no prior gymnastics/dance/cheerleading/etc. experience.

(Image from yoga.about.com)

Anyway, I'd love to know what you think of the Hump Day Yoga series we have going on the blog. Do you like it? Indifferent? Hate it? Are the instructions easy to follow? Would you rather learn this stuff from someone more qualified? Anything good, bad, or ugly is fine. Just leave us a comment or email us at neverhomemaker@gmail.com


ALSO check out this month's Blog Love Fest. It's a special edition because we're not only sharing the links in a list this month. We're creating a categorized blogLOVEroll. For all the gooey details, just visit the BLF post.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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