20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

I have been wanting to do some whole rye and whole wheat SD baguettes that has at least 20% whole grains.  I wasn't going for holes but for taste.  The starter was a Rye and WW one as well.   I also told teketeke that I would try her baguettes she makes with YW and I am becoming a real YW convert  Since her baggies are YW using white flours, this doesn't qualify for doing hers yet but I didn't want her to think I had forgotten. The SD is nice and sour and YW is not.  Both have the same moist crumbthat is fairly open for so much whole flours.   I am OK with the slashing and know it could have been worse. :-)  The YW did spring slightly more.

Below left is SD and Right is YW.

Slash of SD below

Slash on the YW

Crumb shots follow SD top adn YW bottom

Close ups YW first

SD below

Below SD is on top

Method was the same for both.  Levain build in 3 stages over 12 hours and then retarded in the refrigerator overnight.  The next morning the levains were allowed to sit out on the counter for 1 hour to warm up.  The entire levain was placed in the mixer with half of the flour, 75% of the water and the rye malt.  This is mixed on KA 4 with the wisk for 4 minutes.  Then it autolysed for 30 minutes covered.

The rest of the flour and water is added and the dough hook goes on to knead for 4 minutes on KA 3.  Then the salt goes in and you knead on KA 3 for 2 more minutes.  The dough goes into a covered and oiled bowl to rest.  5 S& F's are done on an oiled counter 4 times every 15 minutes.  The the dough is formed into a ball and sits in the covered oiled bowl on the counter for an hour and half before going into the fridge for 22 hours. 

The next morning the dough sits on the counter for 1 1/2 hours to warm up and then is shaped, placed in a floured couche and then into a plastic bag for final proofing.  Mine took 3 hours. 

Preheat at 500 F regular bake with stone and steam in place.  Slash the baguettes and put into the oven to steam for 8 minutes.  Remove steam, turn down to 450 F convection and bake for another 8 min or so until done.  Here are the formulas.