Today's Sourdough "Wild" whole wheat Baguette with extended Autolyse
Well, started a couple of Baugh Baguette's yesterday by mixing my wild starter and the flour and one cup of water.
Mixed, and then set aside for over four hours. Then back to the mixer and added a hit of yeast, sugar, and salt. Hand kneaded, folded, the dough was pretty wet.
Then set in fridge overnight.
Four hour rise in the oven with the light this morning. Then formed loafs and let rise again 2.5 hours. Then baked.
This for sure was one of the best tasting baguette's I have done.
I am using a wet mix, so I am never happy with the score that I do, but I am getting better, a little. It does work.
The flour I used was KAF * Whole wheat * Sir Lancealot high glueten, *KAF Bread Flour and some AP.
The recipe is on our JBO TV Cooking Blog. But you get the idea.
Extended Autolyse does help the structure and flavor a lot.ALl you have to do is prep the dough the day before. Overnight rise, then your good to go the next day.