Whole Wheat Breads

The trouble with baguettes (see here and follow the links) is they take such a long time (I start mine Saturday mornings and don't get to eat until Sunday noon at the earliest) and the need for special equipment. A baking stone is expensive, but you can get unglazed quarry tiles at a home improvement/building supply store. A (perforated) baguette pan or mold is another question. Mine was a gift. All I can say is you don't need a very big one unless you're running a restaurant.