30 Percent Whole Wheat Baguette
This was my first attempt at this baguette recipe. The crust was excellent, the crumb was cool and wet and decently open. The flavor was the only thing lacking here. The preferment only did its magic for 5 hours. I think KA Whole Wheat needs to sit for quite a while to evoke the flavors. I'm going to try and make it again soon. I think I'm going to try a whole wheat poolish and a white wheat biga. Mix both of those into the final dough and see where we end up. I'm going to post some pictures and would love some comments or suggestions. Recipe will be at the bottom.
This is a 74% dough with 30 percent WW Flour
Final Dough %
Bread Flour 70
Whole Wheat Flour 30
Instant Yeast .25
Pate Fermentee 15
Min of 15 min Autolyse and mix using the Improved Method.
old half way through the 2 hour bulk ferment
Final proof is about 30 minutes at room Temperature.
Bake around 475F with steam.
Again, Comments are appreciated.