Food matters project: mostly whole wheat baguette

If you know me, you know I am afraid of YEAST!!!  I avoid making bread, I leave the pizza dough for my husband to make...eeeeeeek!  Well, I Ned to get over myself, seriously.  I once owned a wholesale baking company, but dodged yeast, by focussing on muffin, scones, and shortbread. Ok, so I've watched bread being made hundreds of times, but I still turned to YouTube, just in case.  I didn't have to decide on a recipe, because I knew I would be making "Mostly Whole Wheat Baguettes" from Mark Bittman's The Food Matters Cookbook, so that lessened the stress.   I have to say, the baguette wasn't the traditional baguette, dense and a bit heavier, but good. The process wasn't hard.  I used my mixer and the dough hook.  I still had to get my hands on the the dough at the end to pull it all together.  Not a lot of kneading. I think yeast and I are finally friends. For the recipe, go to http://thefauxmartha.com/ and to check out other versions of the baguette, go to http://thefoodmattersproject.com/