Whole Wheat Baguettes!
I am entering into a new phase of learning: Baguettes. I think Alfanso is to blame :P
Ok bare with me on this one, things were hectic around the monastery and I didn't feel like calculating anything or doing any measurements for anything, I just felt like going for it and getting shaping practice, along with getting the dough into the oven safely. For the oven peel action I cut a pvc pipe in half and used it to slip the baguettes into the wood oven.
The dough came out too dry and the result was a tight dry crumb. Next time more water!! Next time I will do some recipe work as well :)
I made the poolish the night before, added that to the main dough the next day and sort of over fermented, so the proof and final rise were weak, I can tell by the scores not bursting out. The oven was fired to loaf temps and were too hot for the 750g baguette dough, so I need to tone that down next time.
This should be a fun thread in the future! Cheers
The oven is fired, cleaned and ready for some dough
PVC peel ready to launch!
This is my second attempt at these little guys
oh my, what an unusual tight crumb! Not yet what we want in a baguette, whole wheat or not. Im getting this one down next time.
Really nice shaping, and a fine bake. I'm still pretty new at this game too, and until only a scant few months ago I didn't understand that a dough with a heavy accent on WW would not (as in not!) open up and bloom as an AP or Bread Flour dough can/does.
So...if my understanding and some minimal personal experiences are in line with my above thought, we shouldn't expect a dough with a preponderance of WW to open up the same. Let's let the old-timers school us a bit on this point.
Ain't this fun? (apologies to my grade school grammar teacher)
alan
done. txfarmer is the out of this world baguette baker with her famous 36 hour baguettes. Her 100% whole grain sourdough version 75% WW, 10%whole rye and 15% whole barley at 105.6% hydration is one of the very best breads ever posted on TFL in my book. She had some problems with the outcome but that crumb is killer. here is the post
http://www.thefreshloaf.com/node/22483/36-hours-sourdough-baguette-100-whole-grain-finale-not-end
Your crust and round shape cures her objections so you are way more than half the way there. Keep at it and you will be rewarded no doubt about it.
Very well dpone iondeed
Lets change the way people look at WW crumbs!
If I used my SD culture, I think it would have opened up even more, even with a lower hydration.
Here is my first ciabatta in our wood oven several months ago...I think around 120% hydration.
difference. I wouldn't go below 100% for these breads if I wanted holes.
I did another round of WW baguettes, and did not take a photo of the crumb. I know. The whole point of the project is to master the open crumb. BUT, my phone was charging in the office and the only ones left when I got around to it were for gifts!! Its OK, because at 100% hydration, these baguettes did not open up that much more than the previous attempt. Not to worry, going to bake these again in four days, photos will be had!!
None the less, I am getting comfortable with the shaping, scoring and baking part! I like the look of these scores, had good culture activity and they bursted at the score, so thats nice. These were really enjoyed by the monks. Some cut length-wise and made cool baguette sandwiches.