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.