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36 hours+ sourdough baguette with 100% whole grain - finale, but not the end

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txfarmer's picture
txfarmer

36 hours+ sourdough baguette with 100% whole grain - finale, but not the end


 


I went all in. (original recipe here, 3 earlier variations here, 3 more variations here, previous whole grain experiments here, with 60% whole grain here, 80% version here)


barley flour, 75g


ww flour, 375g


ice water, 475g


salt, 10g


rye starter (100%) 100g


-Mix flour, ice water and autolyse for 12 hours.


-Mix in salt, starter, then follow the basic 36 hour sourdough baguette formula here.


 


Whole grain flour breakdown: 15% barley flour, 10% rye flour (all in starter), 75% ww. Hydration: 105%, yup, you read that right, I think it's necessary in order to get an open crumb and relatively thin crust. Note that the percentage of starter is lower than previous versions, that's because whole grain dough fermentate much faster, I reduced starter amount to maintain the convenient 36 hour timeline without over-rise.



 


Crumb is open, especially for a 100% whole grain dough, flavor is rich, HOWEVER, it's far from perfect:


1. the crust is a tad too thick for baguettes, and crumb a tad too "chewy", mouth feel is not as light as I would've liked for a baguette


2. the profile is a bit flat, one or two more S&F may give the dough mroe strength to rise higher


 


All in all a good and delicious baguette, but not our favorite. My husband thinks the 60% whole grain version has the best flavor/texture, I thing the ones with 40% to 60% whole grain all have a good balance between rich whole grain flavor and light mouth feel.



 


Interestingly, this batch tasted better the next day (baked for another 5min to warm up and re-crisp the crust before eating), the flavor improved, and the texture is less ... "wet", more crisp, this is opposite to white flour baguettes which taste the best fresh. Maybe high ratio whole grain breads need time for the crumb to "set". This is far from the end, I want to keep playing with this dough to see whether I can improve on the rise and the texture.



 


Submitting to Yeastspotting.

Comments

arlo's picture
arlo

Wow, very nicely done TxFarmer. 105% hydration eh? Dangerous stuff!

txfarmer's picture
txfarmer

Whole grain absorbs much more water, so the dough actually felt OK, not as wet as it sounds.

teketeke's picture
teketeke

All score lines are very neat, and the holes strech lengthways are very nice. I admire your hand skill. Your baguettes always motivate me to practice more!


Thank you for sharing,Txfarmer.


Akiko

txfarmer's picture
txfarmer

Thanks Akiko!

LeeYong's picture
LeeYong

Hi Tx!


I tried your 36 hr baguette recipe... no go. It was too high hydration for me! I take my hat off to u! It's amazing you can get a hold of the dough.


Thanks for always sharing your work!


Happy baking!

txfarmer's picture
txfarmer

If you are new at making baguette, I do indeed recommend to start with lower hydration doughs. It's better to get the basic techniques down before playing with very wet doughs. I make baguettes every week, sometimes more than once, so I am familiar with what steps need to be done, and how to do them with minimal contact with the dough. It all comes with practice.:)

SylviaH's picture
SylviaH

All you hard work has turned out some real beauties and the flavor sounds superb.  Your baguette shaping and scoring is so skillful and gorgeous!


I love Italian breads and the pizza's you made with your baguette formula were lovely, now it's open crumb makes me think what a tasty ciabatta or focaccia, they wouldn't require your skillful shaping but the flavor I think would be delicious!


Sylvia

txfarmer's picture
txfarmer

You are a mind reader! I indeed made some ciabattas with similar techniques (differen starter ratio, timeline, and shaping of couse) recently with good results. Need to get the photos and post ready, but there's a preview:


SylviaH's picture
SylviaH

Gorgeous, crust and,crumb. What a beauty..looking forward to your post.  As always, outstanding, txfarmer!


Sylvia

Sylviambt's picture
Sylviambt

txfarmer,


These are just outstanding!! Thanks so much for inisights.


Sylvia (Bronx to Barn baker)

txfarmer's picture
txfarmer

Thanks!

Crider's picture
Crider

Was that regular barley or malted barley? I've been playing with malted barley and 15% seems high.

txfarmer's picture
txfarmer

It's barley flour, sorry, I should've made it more clear.

Crider's picture
Crider

Super-high hydration whole wheat.

wassisname's picture
wassisname

You may judge them imperfect by baguette standards, but by whole grain standards they're practically miraculous!  Another happy ending!  Thanks for sharing.

txfarmer's picture
txfarmer

I am quite happy with the results :)

Syd's picture
Syd

I am amazed that you were able to score a 105% hydration dough at all.  Nice experiment txfarmer.  I have been following it all along.  Thanks for sharing.


Syd

txfarmer's picture
txfarmer

With that much whole grain, the dough is drier than you might expect.

Mebake's picture
Mebake

You did it, Txfarmer! True Whole Wheat Baguette... I bet even peter Reinhart is restless now..! Wonderful!!!!!!


I guess this just proves how well gluten can be stretched to perfection..! and you have tamed Gluten!!


How is the flavor?? was it sourer than earlier versions?

txfarmer's picture
txfarmer

Thanks Mebake! The flavor is full of whole grain taste, not much sourer, but with a noticable tang.

hanseata's picture
hanseata

to see a dark baguette so airy like that. Very nice, txfarmer (as usual)!


Karin