Whole Wheat Baguette (~50%)

 

Recipe source: King Arthur Flour Whole Wheat Baguettes by P J Hamel or here with weight measurement

Flour:  Rogers White Bread Flour, Anita’s Whole Wheat Fine Grains

Searched high and low for a french style whole wheat baguette and this one kept showing up on google with nice pictures of the crumb structure and also does not require a sourdough starter. The only down side is that, this is a three days affair.  In reality, it is time consuming, the waiting time I mean, but minimal labor required.

The formula:

• Starter:   
  • 21.6% whole wheat flour
  • 21.6% lukewarm water
  • pinch of yeast (1/16tsp for 524g total flour)
• Final dough: 
  • 27.1% whole wheat flour
  • 51.3% bread flour
  • 48.7% water
  • 1.63% (1 1/2tsp salt for 524g total flour)
  • 0.15% (1/4 tsp instant yeast for 524g total flour)

Modified procedures:

• Day 1:  Mix starter ingredient, keep at room temperature
• Day 2: Mix starter with other ingredients –> Hand or machine knead for 5 to 7 mins –> Wait for 40 to 60mins, do first stretch and fold –>Wait for 40 to 60mins, do second s&f –> wait for 40 to 60 mins, do 3rd s&f –> wait for 40mins –> divide dough and pat it down into oval shape –>wait for 15mins –> shape the dough –> wait for 30mins –> put it in the fridge
• Day 3: Take out dough 1 1/2 hr before baking –> prepare oven with baking stone, steam tray and spritzer –> slash dough –> bake at 425F for 18mins, cover with foil, bake for another 10mins until inside reach 200F

Notes:

• The original recipe does not tell you how long the initial kneading is (other than saying 7mins for  bread machine knead), so I hand knead for 7 mins.  Not sure if it require that long the time for the initial mixing.
• I did s&fs rather than just flipping over the dough on day 2. It just more fun and easier to do it since I have to take the dough out anyway.
• Did not expect that much with the recipe since I was using different types of flour and I wasn’t sure what the dough should feel like.  But it actually turned out really well. I think this is a very forgiving recipe. 
• Crumb structure is good with a few big holes, not a lot.  Crust is not as crisp and thick as white baguette but that is expected. Taste not too whole-wheaty, just enough of the nutty flavor with a tangy undertone. Overall it’s a keeper recipe.