Graham Baguettes with Orange and Pecans

Here's how:

• 1

  Crumble the yeast into a bowl or stand mixer. Add honey, salt, olive oil, and water at 25 °C. Stir until the yeast has dissolved.

• 2

  Add all the flour and flavor with finely grated orange zest, coarsely chopped pecans, and blue poppy seeds. Mix the dough well for 5 minutes—double that time if kneading by hand—and let it rise, covered with a kitchen towel, for about 30 minutes.

• 3

  Place the dough on a floured work surface and divide it into 4–6 equal pieces. Roll them out and shape into 4–6 long, twisted baguettes, then place them on a baking sheet lined with parchment paper. Cover with a kitchen towel and let rise for about 20 minutes. 

• 4

  Preheat the oven to 225 °C (convection) or 240 °C (conventional). Brush the baguettes with water and sprinkle with flaked salt and blue poppy seeds.

• 5

  Bake in the middle of the oven for about 20–25 minutes, until they are fully baked and have a nice color. Recommended internal temperature: 96–98 °C. Let cool on a wire rack covered with a baking cloth.