Dissolve yeast in warm water in the bowl of a stand mixer.
Add salt, butter and flour; using the dough hook attachment mix on speed 2 for 1 minute until well blended then continue kneading on speed 2 for 2-3 minutes longer. Kneading the dough for longer periods particularly when using whole-wheat flour allows for the gluten to form, which will yield the soft chewy inside in the baguette.
Transfer dough to a greased bowl, turning to coat then cover and place in a warm place free from draft to rise for 1 hour or until doubled in bulk.
While rising line a baguette pan with parchment paper or a large cookie sheet if you don’t have a baguette pan; set aside.
Once doubled divide into 2 equal portions (I use a kitchen scale but you can eyeball it if you don’t have one) and roll into balls.
Working quickly with one ball at a time roll out into a long rope about 3 inches thick and 12-15 inches long, tapering at the ends for a traditional style baguette, place on the baguette pan or cookie sheet then continue with the second ball. This is a non-traditional way of shaping a baguette but it works equally as well and less time consuming.
Cover with a warm, damp towel or sheet of wax paper and let rise for 30-45 minutes (they will swell but you don’t want them to be quite doubled in size).
Preheat oven during this second rise period to 450 degrees F.
Prior to baking slice 4 diagonal cuts on top of each loaf using a sharp serrated knife then sprinkle liberally with flour. Bake for 30-35 minutes or until a deep golden brown and hollow sound when tapped.
Note: Skip step 9 if you’d prefer to add sesame seeds, seasonings or other toppings. If you do then bake uncut baguettes for 25 minutes, remove from oven and using 1 tbsp. cold water & 1 egg white mixed, brush loaves then sprinkle with desired toppings before baking for an additional 5-10 minutes.
Remove from pans immediately after baking to cool on wire racks.
Serve & enjoy!
Recipe by How to Have it All at https://www.howtohaveitall.net/wheat-baguette-recipe/