Whole Wheat Baguettes

I've never made this recipe before.  The recipe is that little different with the brown sugar.

We are having it with the fresh whole wheat pasta.

1 1⁄4 cups water (105-115 deg.F.)
2 tablespoons dark brown sugar
1 1⁄2 teaspoons salt
1 1⁄2 cups bread flour
1 1⁄2 cups whole wheat flour
1 package active dry yeast

In large bowl, dissolve yeast, brown sugar, in warm water.

Let stand 5 minutes until yeast foams.

Add salt and bread flour; beat well.

Stir in whole wheat flour to make a stiff dough.

Turn out onto lightly floured board and knead 10 minutes or until dough is springy, smooth and satiny.

Wash bowl, grease it, and add dough to bowl; turn over to grease top.

Let rise in a warm place until doubled in bulk, about 1 hour.

Divide in half and, on a lightly floured surface, shape into long loaves on a baguette pan.

Pinch edges to seal, and taper ends.

Place loaves, seam side down, on prepared baking sheet.

Let rise until doubled, about 45 minutes.

Make 4-5 slashes across each loaf with sharp knife or razor blade.

Brush each loaf with water and sprinkle with whole wheat flour.

Bake in a preheated 500°F oven for 15-20 minutes, until loaves are browned and crisp.