The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Any Suggestions For a Poolish Baguette with Added Whole Grain?

Song Of The Baker's picture
Song Of The Baker

Any Suggestions For a Poolish Baguette with Added Whole Grain?

Does anyone have a good poolish baguette recipe with added whole grain flours such as rye and whole wheat?

Something similar to JH Poolish Baguette recipe.

Thanks!

John

dabrownman's picture
dabrownman

Empress Ying's magnificent 36 hour  100% whole grain  baguette I wanted you to see.  If you type in txfarmer 36 hour baguette whole wheat in the search box, you will multiple variations of differing amounts of whole grain version.  You know how to convert any SD bread to poolish so the kind  of levain isn't at all a problem.

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

hanseata's picture
hanseata

You can always add 10% whole grain without having to make any other adjustments. I regularly bake Pain a l'Ancienne with 10% rye or other whole grains. Great taste, especially since I add some rye sourdough for a heartier taste.

Karin

Mirko's picture
Mirko

Hi John,

try this formula with Poolish, Levain, some whole wheat and rye flour.

Very good oven spring and great taste.

Mirko

Song Of The Baker's picture
Song Of The Baker

Thanks Mirko.  Sounds like a good one.  I don't have a mixer so I will have to do stretch and folds during the bulk fermentation.  Hope that does the trick.

John