The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My 1st Whole wheat baguette

Mebake's picture
Mebake

My 1st Whole wheat baguette

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.


5- after 1st rise, i did not deflate, i just scrapped carefully the dough into some floured workspace, and began gently shaping (by folding ends and forming a roll by sealing seams) and then rolled into a baguette.


6- I heard 1 or 2 poppings of gas as i slashed the dough after final fermentation.


7- I steamed the oven with a pan under the the rack.


8- I did not spray the baguettes with water prior to inserting them into the oven.


9- the oven was preheated to 470F and then reduced to 425F for baking.


The outcome: Well, I couldn't wait for the bread to cool, so i cut it. It tasted well, and heavenly with butter!!!. The holes resulting from fermentation weren't uniform across the baguette length. But the crust was crunchy and crumb was light (for a whole grain).


Tell me, oh wise internet users, could i achieve better results? Pictures as below: