This post makes me want to undertake my first breadbaking attempt! I saw in earlier responses that you could substitute up to half the AP flour with whole wheat flour ... could you substitute 100% of it with your WHITE whole wheat flour? Or even half white whole wheat and half regular whole wheat? Bev, it would no longer be a classic baguette. You couldn't follow this recipe; it's not designed for whole wheat. If you're looking for a 100% whole wheat artisan bread, I could suggest you check out our King Arthur Flour Whole Grain Baking book; your library might have it, and it's got a whole-grain ciabatta. And here's a Harvest Grains Ciabatta you might like, using white wheat flour.

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