I went to Querétaro (Mexico) to have a meeting and demo with local bakers and show them some bakery tips. I showed them how to make levain baguettes and many other artisan breads.
I know baguette shouldn't include rye flour, but ... I had some organic rye flour and wanted to use it. So I included 2,5% of rye flour in my baguette, 25 grams of rye flour per 975 grams of white wheat flour. Levain and a pinch of yeast made the other part of the work. (200 grams of levain and just 2 grams of fresh yeast x kilo of flour). This small quantity of rye made the difference.
wow, those look fantastic
What difference did the rye make? Any other tricks? What hydration?
Rye has more enzimes, so better fermentation. Also more flavour than wheat flour.
These look fantastic! How much water in this recipe?