50% Whole Grain Baguettes
So at first I intended to use some local rye to make a Ryeguette. A few years back in San Fran I believe at the main La Boulangerie I had a light rye baguette with pistachios that I just loved. I've been meaning to create a rye baguette since and its been a long time coming. Well I ran out of Central Millings Baker's Craft which I was going to blend 70/30 with the local rye. I had to go buy more flour (I usually buy from my work at good prices/bakers perk) I noticed King Arthur's whole white hard wheat and had to go with that. I changed the whole plan and went with 50% central milling bakers craft, 30% local whole ground rye, and 20% KAF Whole Hard White Wheat. I hydrated each flour individually as has been the way I find my hydration these days. So White was hydrated at 69% Wheat at 75% (wasn't sure how this flour acted sure could be 80%), and the Rye at 80%. Overall i landed at 73.3% hydration. 12 hour bulk ferment in the fridge. Take out for 30 minutes, stretch and fold, rest 1 hour. Divided at 350 g and got 6 lovely baguettes.
My stone measures 20x15 and I really prefer a longer baguette but then I'm loading them sideways which is such a bad thing for maintaining shape. they like to curl a bit. I'll have to get over it and make smaller shorter baguettes and load the long way. None the less only a cosmetic issue. The bread has a wonderful smell. A crunchy crust which I'm betting will become chewy. I also bet these will actually be quite edible for more than just 4 hours and maybe a full day.
For 6 baguettes @ 350g each.
100 g ripe white starter (I like to use it right after a build so essentially this is a second build) @ 100%
105g Malted Bread Flour
45 g Whole stone ground rye
150 g h20
450g Malted Bread Flour
283.5g KAF Whole Hard White Wheat Flour
316.5 g Whole Stone Ground Rye
734 g H20
26 g Himilayan Sea Salt (the pink stuff)
5 g Instant Yeast (can be left out if desired and the final proof time may be a bit longer)
1) "autolyse" flour water and levain for 30 minutes
2) Add yeast and combine
3) Add salt and continue mixing on low medium for 7 minutes.
4) turn up to medium and devlop dough completely
5) Place in greased container and retard overnight (12 hours)
6) Pull from retarder let rest 30 minutes and then do a good stretch and fold. Relax 1 hour.
7) Divde and preshape let rest for 20-30 minutes (this dough was strong so I could have rested longer)
8) Shape and place on floured couche seams up. Proof 1 hour in warm room.
9) Bake at 500 with steam for 10 minutes and vented for 20 more.
cool and enjoy
All in all I might adjust hydration upwards to find the sweet spot. Fantastic taste.
happy baking all