The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole grain bauguette

Mebake's picture

My 1st Whole wheat baguette

July 1, 2009 - 12:09am -- Mebake

Hi , again!

This time, i wanted to attempt a whole wheat baguette. It didn't turn out as i hoped but i'll tweak the technique and ingredients next time to achieve better outcome.

To begin with i'd like to list the recommended steps i already followed for whole grains:

1- I have prepared a biga (75% hyd) and left it to ferment for 2 hrs, dflated it, and then refrigerated  for 4 days!)

2- I have used some milk powder (2 Tblsp)

3- I mixed in two tblsp of gluten into the final mixture.

4- the final dough was 70-75% hydration.

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