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67% Whole 10 Grain Baguettes

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dabrownman's picture
dabrownman

67% Whole 10 Grain Baguettes

After seeing Phyllis’s fine baguettes based on David Snyder’s San Joaquin recipe this week, we decided that we would do some baguettes to practice slashing - it’s been at least a year.  Plus the he date of Lucy’s Mom’s untimely death is approaching and that requires some kind slashing, no matter what, in her honor – lighting a candle just won’t do.

 

We had left over 15% extraction of a 10 grain mix that we sifted out for last week’s bake and used most of that to feed this small levain.  The seed was no 3 weeks old in the fridge so the sour should really start coming though.   The small amount of 15% extraction in the dough was autolysed for 4 hours and the rest f the dough flour was autolysed for 2 hours.

 

By the time the mix came together we figured we were at an equivalent of 67% whole grains.  Here is how we got there.   Millers consider 72% extraction ‘straight flour’, the least white of all the white flours and this is the flour that with further sifting produces all the other patent flours that are more and more white – and less whole grain.

 

Since 85% extraction is roughly half way to straight flour’s 72% extraction, the calculation of the 15% extraction to the rest of the flour gets you to 67% whole grain if your math is a poor as mine and why the 80% hydration for this recipe really isn’t that wet at all - it could have taken more water easily.

 

Lucy loves the pattern that the towels left in the baguette skin that carried over even after baking.

We did our usual 3 sets of slap and folds but cut them back to 5, 1 and 1 minute and we did 3 sets of stretch and folds from the compass points.  All the iterations were done on 20 minute intervals.  After a 20 minute rest the dough was divided in half for 2 baguettes and they were pre-shaped and then shaped. 

 

The of the shaped baguettes was placed into a rice floured kitchen towel couche that was molded into the double barreled bamboo thingamajig doohickey that is perfect for this kind of strange bread making that we try to do as little of as possible.

 

Into a trash bag and into the fridge it went for a planned 14 hour retard.  If it needs more time to fully proof in the fridge, no worries, since Lucy and I have all of the thingamajig doohickey stuff to clean and put so away so that hopefully we won’t be able to find it ever again.

 

Finally got around to the GMA's home made tomato soup made with home grown tomatoes.  Just delicious even when 104 F outside and no baguettes to dunk in it!

 Once Lucy though the dough was properly proofed, we dumped it out of its proofing contraption onto parchment on a peel and slashed them before putting them into preheated 550 F oven, billowing with Mega Steam on the bottom stone.  After 2 minutes we turned the oven down to 475 F.

 

A nice lunch with this baguette and home smoked chicken .  Delicious!

After 8 minutes of steam we took it out and turned the oven down to 425 F, convection this time.  In another 12 minutes, the bread was done reading 212 F on the inside and it was removed to the cooling rack.  It was crisp, sprang, bloomed and browned well with the small blisters associated with a high whole grain bread but, no ears since I held the blade at 90 degrees to the top of the bread to see if it really made a difference rather than at 30 degrees - and you can see it does.  Will have to wait on the crumb till after lunch.

We love sandwiches made with a baguette style bread because the crust stays crispy after it cools and the crunch is so tasty. The crumb was moderately open for a bread of higher whole grains.   It was also soft, moist and  glossy.  The taste was the best part though.  Deeply grain flavored with a medium sour too.   Not mush else to say except we do like this bread very much and you would too! 

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

6

0

0

6

1.60%

15% Extraction 10 Grains

6

12

24

42

11.17%

Water

6

12

24

42

11.17%

Total

18

24

48

90

23.94%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

45

11.97%

 

 

 

Water

45

14.90%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

13.12%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

15% Extraction 10 Grain

31

8.24%

 

 

 

LaFama AP

300

79.79%

 

 

 

Dough Flour

331

88.03%

 

 

 

 

 

 

 

 

 

Salt

8

2.13%

 

 

 

Water

257

68.35%

 

 

 

Dough Hydration

77.64%

 

 

 

 

 

 

 

 

 

 

Total Flour

376

 

 

 

 

Water

302

 

 

 

 

 

 

 

 

 

 

Whole Grain Equivalent %

67.15%

 

 

 

 

Total Weight

686

 

 

 

 

Hydration w/ Adds

80.32%

 

 

 

 

  And Lucy says never forget the salad!

Comments

dmsnyder's picture
dmsnyder

Nice scoring, too. I'm waiting for the crumb photo and tasting notes.

David

dabrownman's picture
dabrownman

Very complex and tasty bread.  I'm thinking it will be more sour tomorrow.  The crumb was fairly open - not near your San Joaquin ones - which are still the best i've seen.  Lucy says she is going for some of your ears next time but I'm not going to loose any sleep over it till she brings one of them home:-)  Glad you liked them.  It is so much fun to make them and that is the real goal I suppose. 

Happy baking David.

dmsnyder's picture
dmsnyder

I might mention that baking to 212dF also helps assure a high-hydration dough is fully baked and has a chance of remaining crisp/crunchy.

Very nice job.

David

PetraR's picture
PetraR

Fantastic , the colour and the scoring is beautiful!

Must try it too.

dabrownman's picture
dabrownman

I baked these to 212 F - the only kind of bread i go that high of an inside temperature is baguettes - because the crust is just so crispy good. Glad you like the scoring - one of Lucy's best efforts.  They are so much fun to make - no matter how they come out.   Give it a go.  If you want a really good less whole grain recipe I suggest Davis's San Joaquin baguettes -just fantastic.

Happy baking 

golgi70's picture
golgi70

Nice DAB.  The farthest I've gone is 50% with baguettes.  Not quite like a true baguette but good none the less.  They look great.  I bet they taste better than they look.  Best part of a WG baguette is they aren't totally stale in 4 hours.  

Nice Bake

Josh

dabrownman's picture
dabrownman

changed  when I saw Empress Ying's (txfarmer) whole grain, 36 hour baguettes and the crumb was exactly like her all white one's - Just the best looking whole grain baguettes ever.  So I've been working up to 100% whole grain ones slowly by baking them once a year so I'm only disappointed one or two days:-)  When I can bake them as good as she does I will have died and gone to heaven using divine intervention to make them come out like that:-)

SD keeps them from staling but the white ones do get a little dry if they last that long.  These do taste great.  The crispy crust it worth making them all by itself.  Glad you liked them Josh.

BobS's picture
BobS

They must taste great; looks like you haven't lost your slash-and-burn muscle memory.

 

 

dabrownman's picture
dabrownman

baguettes is the slashing for sure :-) Lucy says practice make perfect.  These are fine tasting, especially the crunchy crust.  Made a great smoked chicken sandwich for lunch.

Happy baking Bob

emkay's picture
emkay

I wonder what the double barreled doohickey was in a previous life? Nice bake (as always)!

dabrownman's picture
dabrownman

at Goodwill on Dollar Thursdays.  When I first saw it i said ' The perfect batard proofer form'.  But it works for all kinds of things.  EM's stacked edge wise fit well for a brunch.  Two bottles of wine fit perfectly - and a 3rd one on top too.  I wonder what the original intent was and, hopefully one day, Lucy will figure it out if she can find where I hid it:-)

Glad you iked the bread!  Happy baking,

plevee's picture
plevee

I hope Lucy does too.

Patsy

dabrownman's picture
dabrownman

I had to go back and add the salad photo before Lucy had a conniption fit for my forgetting it.  We love our food, especially fruits and veggie, prefer it as fresh as possible hopefully uncooked and the veggies lightly steamed or stir fried.  We hope that 5 fruits and veg a day will be the right thing to do. 

It was hard to hear yesterday that the government and others lied about how bad saturated fats, red meats and butter are for you.  Turns out they are not worse than any other meat or fat.  I'm really tired of being lied to by those with an agenda that they make piles of money on while screwing the rest of us.  At least I can have more than one hamburger a month now!  Still, Lucy and I would like to think we eat pretty well no matter what it is and Lucy eats way better than I do too! 

lepainSamidien's picture
lepainSamidien

Looks like you've had yourself a mighty feast there, dabrownman, certainly worthy of not a little envy from those of us still waiting for dinner.

Really impressed with the scoring . . . looks absolutely beautiful. Another great write-up, as always. Never a dull moment in your posts. Thanks for sharing, again.

Bon week-end !

dabrownman's picture
dabrownman

and breakfasts are not bad either.  We tend to have a smaller dinner so it doesnt get in the way of Beer30 and the previous possible cocktails :-)  One of the great things in life is food and we are so blessed to have so much of it!  Glad you like the bread. - you should have seen the scoring 2 years ago.....many people are still blind from that post :-)

Happy baking lS

mwilson's picture
mwilson

Very nice baguettes! Good bloom and I, like Lucy, enjoy the look of the impression made by the towels. Very eye catching. Nice work my friend!

Michael

dabrownman's picture
dabrownman

on boules too.  Marks the bread like a basket does.  Glad you like the bread Michael.  It is almost as fun as making a panettone - it just doesn't taste as good:-)

Happy baking

isand66's picture
isand66

These look fantastic DA!  I love that crumb and crust and Lucy's slashing is pretty darned good too!  These must have tasted great especially with that amazing looking soup.  I hope my tomatoes to well this summer so I can try that soup too!

Happy Baking from the gang.

Ian

dabrownman's picture
dabrownman

it sure tastes good.  The baguettes and that soup fall into that category.  Without the nudge from the GMA's, there is no way I would have thought to make tomato soup from scratch.  It is so easy for such fine flavor and the stick blender makes clean up a snap. I like it a little chunky

Today we are having caramelized mushroom, onion and ancient Irish cheddar soup to go with our sandwich - and this time we have a baguette to go with it:-)  Glad you liked it Ian and say HI to the pack from Lucy,

Happy baking.

Mebake's picture
Mebake

Those are beautiful and healthy baggies, DA.

Nice open crumb for such a high % wholegrain. Man, your baking sure is progressing at a phenomenal pace!

RIP to lucy's mom. 

Best,

Khalid

dabrownman's picture
dabrownman

love the healthy whole grains - plus the sate is just that much better - a two'fer!  Glad you like these tasty baguettes.  Can't wait to see your next post Khalid.  Gretchen has been gone a long time now, but we miss the little slash queen no less.

Happy Baking 

hanseata's picture
hanseata

I like your towel proofing contraption and the versatile Dingsbums (as Lucy would certainly call the doohickey in German).

Stay tuned for a new challenge of Cecilienhof caliber - have you ever heard of Götz von Berlichingen? I'll post it soon, and hope you will join!

Karin

 

dabrownman's picture
dabrownman

of the Gotz before, he had an interesting life,  but Lucy does come from a long line of ass lickers like most Dackels - I think it is genetic rather than a learned trait but, with Lucy.... she just might consider it a hobby that she just likes doing as much as scratching or sleeping!

Lucy says we are up for any bread challenge that includes a decent ass licking of the dingsbum!

Count us in!

Happy baking Karin.

CAphyl's picture
CAphyl

Dabrownman: the baguettes look wonderful.  I am still traveling and am really missing my baking.  The slashing is quite good; can't wait to practice my technique when I get home.   I wish I had all the great food along with your baguettes as I am in a hotel and it is getting close to lunch time.  starving! Thanks for sharing.  Best,  Phyllis