Whole Wheat Baguette

3 C Bread Flour

2 C Whole Wheat Flour

1 T Sugar

1 T + 1/2 t Kosher Salt

1 t Instant Yeast

2 T EVOO

1 3/4 C + 1 T H20 (Room temp/70 degrees)

Proof yeast in water with sugar...5 min. Add flour and then remaining ingredients. Knead on low speed 7 minutes. Let rest 2 minutes. Knead on low speed 3 more minutes. Dough out onto floured board. Divide dough into 8's. Brush with EVOO and into a 400 hotel pan. Cover with plastic wrap and into refrigerator or 2 hours - 2 days.

Proof @ 80F for 1 hour. Bake dough @ 400F for 20 minutes.

Next Day Pickles

2 Jalapeno, Thinly Sliced

2 Habanero, Thinly Sliced

2 Knuckles of Ginger, Peeled, Thinly Sliced

2 Carrots, Peeled, Thinly Sliced

2 Clove Garlic, Peeled, Thinly Sliced

1/2 C Hot Water

2 T Light Brown Sugar

1 1/2 t Kosher Salt

1/2 C + 2 T White Vinegar

Into a pint jar with a lid, add the water, sugar and salt. Put lid on and shake until dissolved.

Next, all vegetables into jar. Add vinegar. Put lid back on and shake to distribute vegetables.

Into refrigerator for 24 hours, and you're good for a week or so...crispy, tart pickled vegetables that make a great addition to any sando.