Saturday, August 23, 2014

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


  • 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.


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