The Fresh Loaf

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Whole wheat baguettes with surprising burst

kendalm's picture
kendalm

Whole wheat baguettes with surprising burst

Secret formula folks ;) 

Comments

alfanso's picture
alfanso

This is what you do, just another formula.

headupinclouds's picture
headupinclouds

It is nice to see an existence proof for whole wheat baguettes.  I'll be sure to look back here for a recipe leak before I get around to the baguette CB.  Well done.

kendalm's picture
kendalm

Before I jinx it that is.  There's a few other ideas I have to improve it as well should it actually improve.  I will say this however - the dough is really putty-like and by far the easiest shaping ever.  If I can get it consistent and to the flavor profile I had in mind it will be shared ;) 

MTloaf's picture
MTloaf

There is a local bakery here that sells a whole wheat cinnamon rolls that are actually pretty good. I also saw an article from the Bread Lab about whole wheat croissants. Now you have gone through the looking glass with baguettes. They look nice but I am not sure I even want to see the crumb shot this close to bed time.

kendalm's picture
kendalm

And there's another twist but as mentioned its a work in progress.  Crumb was better than expected, with some openess (I expected full on foamy spongey crumb) - here's the crumb - 

 

 

kendalm's picture
kendalm

This dough is a tad over 80% hydration but felt like 60-65% 

Benito's picture
Benito

Well isn’t this a great way to start my Saturday morning with some breadporn.  I wasn’t expecting 50% whole grain baguettes this morning but nice to see them.  The shaping, ears and grigne are up to your usual standards and the crumb is as well.  Colour me impressed that you did this with 50% whole grain.  Funny, I have been trying to bake more whole grain in my hearth loaves with some success and a failure recently, so it’s nice to see this in other forms.

Benny

kendalm's picture
kendalm

This is actually whole wheat chapati Indian flour used for paratha's etc.  What interested me about the flour was the pulverized bran.  Flavor-wise its rather earthy.  I also added some wheat malt since the chapati is pretty much straight wheat.  If yiu wanna practice shaping use this flour.  For whatever reason it shapes up with zero effort ! 

idaveindy's picture
idaveindy

Whadja git? Photo please? (of the bag)

--

As far as chapatis, my fave was Aashirvaad brand Sharbati wheat, whole grain.

Aashirvaad is the brand. Sharbati is the variety of wheat.

Flatbreads were great, but I never figured out how to make good loaf bread with it.

kendalm's picture
kendalm

I split a sac with my mother and she has the bag.  I've bought chapati a few times when I go on spice binges at my local 2 lane Indian market.  I go kinda wild and get what seems to one of each of everything in the store so brands kind of escape me (sorry).  But, I've been meaning to get the brand anyway for forensic purposes.  I shall report back and we can nerd out on it then ;) 

Another Girl's picture
Another Girl

Like many others, I have been admiring your baguettes for some time. Your dedication to craft has surely paid off. Kudos.

kendalm's picture
kendalm

I feel like my posts are getting old so I may just start trying parathas soon as a departure from the norm ;)