Put the ginger and water in a heatproof bowl and microwave until it's lukewarm.
Dissolve the yeast, then add the flours and salt. Mix with a spatula until it's no longer floury.
Cover with plastic wrap and rest for about 10 to 20 minutes. Knead with a spatula again as if to fold the dough over itself 4 to 5 times. Repeat this resting - folding process 2 more times.
Take the dough out onto a floured work surface, round it off gently and return to the bowl. Leave to rise until 2.5 to 3 times its original size. (About 1 hour.)
Here's how the dough looks before and after rising. It's important to let it rise up properly.
Take the dough out onto a floured work surface, being careful not to deflate it. Round the dough off lightly and leave to rest for 15 minutes. If you are going to make 2 loaves, divide the dough at this point.
Punch the surface of the dough lightly to form an oval shape, Roll the top and bottom sides into the center to make a long, thin loaf.
Place the dough on pieces of kitchen parchment paper. Hold the dough in bread rising mats so that they don't spread out, and leave to double in volume (2nd rising, about 30 minutes).
Watch how the dough is rising, and start preheating the oven to 250°C at the right time. Prepare the water mister and boil some water.
When the bread has finished rising and the oven has heated up, quickly put the dough on a baking sheet, paper and all. Slash the tops with a knife, and mist with water.
Put some boiling water in a heatproof container, put it on the baking sheet alongside the bread, and bake for about 25 minutes. If your oven has a steam function, use that instead!
They are done baking. They are filled with the fragrance of ginger.
The air pockets are on the small size, but the baguettes have a lot of height and look very nice when baked.
Story Behind this Recipe
I'm really into ginger, so I wondered what it would be like in bread and tried making this.
Make sure to let it rise to 2.5 to 3 times its original volume during the 1st rising. By forming the dough carefully so as not to break down the air bubbles that have formed during rising, the bread will come out very nicely.