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wheat sourdough baguette

wheat sourdough baguette

Baking

Baguettes with a distinctive aroma: made with a whole wheat sourdough starter that ferments overnight, followed by a short kneading process, long resting …

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Recipe from MediaWiki default, Awo, NikiWiki and 1 other contributors (KochWiki), adapted by Recette de cuisine · · updated on

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In this recipe, a portion of the dough is fermented with sourdough, which gives it a distinctive flavor. The flour is half whole wheat, freshly milled, and the baking is done on a stone with steam.

Ingredients and directions

  • Prep time40 min
  • Cook time25 min
  • Resting17 hr 45 min
  • Total18 hr 50 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$1.41 $0.35 / serving Estimated price; varies by store.
  • Vegetarian
  • Vegan

Ingredients

4 people

Pre-dough

  • $0.85
  • $0.22

Final dough

  • $0.08
  • $0.26

Prices from US supermarkets.

Directions

  1. Combine all the pre-dough ingredients in a large bowl, cover it (or place it in a plastic bag), and let it rest for 12 to 16 hours, overnight.
  2. The pre-dough should be bubbly and have a pleasant, fruity, and slightly acidic aroma. ≈ 3 min
  3. Dissolve the yeast in 30g of water and add it to the pre-dough. ≈ 4 min
  4. Add the salt and T55 flour, then mix just enough to form a smooth dough. ≈ 4 min
  5. Let the dough rest for 15 minutes.
  6. Knead again until the gluten is well developed, about 3 minutes on a low speed in a stand mixer. Do not over-knead, as this will make the dough slack.
  7. Let the dough rest for 2 hours, folding it once during this time.
  8. Divide it into portions and shape them carefully. ≈ 10 min
  9. Place the dough in the cavities of a floured dishcloth and let it rise for another 1 hour and 30 minutes.
  10. Preheat the oven to a very high temperature, with a ceramic or granite baking stone, which is highly recommended: preheat for about 1 hour. Place a baking sheet underneath the stone to heat it up as well.
  11. Just before putting it in the oven, create a lot of steam by pouring a little water into the roasting pan.
  12. Make several cuts on the top of the patties and place them on the grill. Optionally, spray them several times with a spray bottle during the first 10 minutes. ≈ 3 min
  13. After 10 minutes, reduce the temperature and allow the oven to dry out. Towards the end of cooking, you may want to add a little more heat from above to achieve a crispier crust.
  14. Let the baguettes cool on a wire rack to keep them crispy.

The bill

wheat sourdough baguette

  • 60 g of active, whole wheat sourdough starter (hydrated 2:1)$0.85
  • 170 g of freshly milled whole wheat flour$0.22
  • 10 grams of salt$0.08
  • 200 g of T55 wheat flour$0.26

Total$1.41

that's $0.35 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 60 g of active, whole wheat sourdough starter (hydrated 2:1)
  • 170 g of freshly milled whole wheat flour
  • 180 g of water at room temperature
  • 10 grams of yeast
  • 30 g of water
  • 10 grams of salt
  • 200 g of T55 wheat flour

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