Wholegrain Baguette
The question arises again and again: age the flour- yes or no?
From my side a resounding YES – these doughs can take on more water, develop into better dough, have more stability,… thus only advantages come from giving milled grain some time to age.
However, we are in the whole grain aisle and we shouldn’t overlook a chance to bake with freshly milled grain. Since I didn’t yet have a recipe for wholegrain baguettes on the blog, I quickly found a target!
Many of you will think that the baguettes don’t look too bad (in hindsight I can agree), but the dough was quite odd! The dough stability and development were not as usual- everything seemed different and confirmed my theory about ageing the flour.
Despite gentle kneading, the dough always wanted to spread out! Could it have been the excessive water? I’m not so sure because during the dough production, the dough needed more water than I would’ve thought- perhaps it was just too much of a good thing.
I didn’t really want to publish the recipe, alas here it comes but without a guarantee!!
Recipe
for a dough weight of 1013g / 4 pieces each 253g
Total recipe
| 500g | Wheat berries (ground on Mockmill setting 1) | 97% |
| 15g | Rye berries (ground on Mockmill setting 1) | 3% |
| 485g | Water | 94% |
| 11g | Salt | 2,2% |
| 2g | Yeast | 0,4% |
Wheat Sourdough
| 100g | Weizenvollkornmehl |
| 100g | Water |
| 10g | Starter |
Dissolve the starter in water (35°C) and mix with the freshly ground whole wheat flour. Then let is mature at room temperature for 12 hours.
Scald
| 15g | Whole grain rye flour |
| 45g | Water 95°C |
Pour the boiling water over the whole grain rye flour and store in the refrigerator until ready to work up.
Main dough
| 210g | Mature whole wheat sourdough |
| 60g | Scald |
| 400g | Whole grain wheat flour |
| 340g | Water |
| 11g | Salt |
| 2g | Yeast |
Production
- Mix the whole wheat flour and the 10°C water and allow to autolyze. Cover and let soak at room temperature for 90 minutes.
- Then add the whole wheat sourdough, scald, salt, and yeast and mix for 8 minutes on slow. Once the dough has completely released from the side of the bowl, mix for another minute on fast.
- After the dough mixing, place the dough in an oiled tub and fold after 25, 50, and 75 minutes.
- 90 minute dough maturity
- Form baguettes (my method for forming baguettes:: here)
- After forming allow 20-30 minutes to proof.
- Score and shuffle into the oven at 250°C with strong steam-reduce the oven temperature to 240°C.
- Baking time of about 18-20 minutes
