Sourdough Whole Wheat Baguette and Epi

These  breads have not much in common with real baguette. Shape is similar, but the crumb is not light and fluffy and the crust is harder.  Next time, I would try to increase hydration of the dough and time of final proof.   They taste best when fresh but are also good if  refreshed in microwave.  I used it also in this recipe.

Submitting to Yeastspotting hosted this week by Bewitching Kitchen.

Sourdough Starter:
187 g rye sourdough*
188 g whole wheat sourdough*
169 g whole wheat flour

(*Both sourdoughs were liquid, refreshed overnight.)
Combine all of the ingredients and let ferment for 6 hours at room temperature.

Final dough:
all of the sourdough starter
1000 g  warm water
1500 g whole wheat flour

Combine the sourdough and water. Add the flour and knead the dough. Autolyse for 1 hour. Add 33 g of salt and work i through the dough. Set aside for 1 hour. Stretch and fold the dough and let ferment for 1 hour and 30 minutes. Divide the dough in fourth. Let rest for 20 minutes.

 Shape. (video )

 Proof while the oven is heating to 480- 500F.

Bake with steam for 20 minutes at 460F. Then for 15 minutes at 425 F.

Wholemeal Sourdough Baguette/ Razowe Bagietki na Zytnim Zakwasie

The loose adaptation of the recipe for 36-hours-sourdough-baguette./ Przepis jest swobodna adaptacja receptury na "bagietki 36-godzinne".

 Submitted to yeastspotting.

 




Sourdough starter:/ Zaczyn:
50 g water/wody
50 g whole rye flour/maki zytniej razowej
50g whole rye starter/zakwasu zytniego

Mix and let ferment for 8 hours at room temperature./ Wymieszac i zostawic na 8 godzin.

Dough:/ Ciasto:

400 g whole wheat flour/maki pszennej razowej

75 g whole rye flour/maki zytniej razowej

375 g water/wody

Mix and refrigerate for 8 hours./ Wymieszac i wstawic do lodowki na 8 godzin.

Combine the sourdough and dough. Let rise for 3 hours. Stretch and fold every 1 hour. Put in the fridge./ Polaczyc zaczyn i ciasto. Zostawic w kuchni do wyrosniecia na 3 godziny. Co godzine rozciagac ciasto i skladac. Najlepiej robic to w podluznym pojemniku z pomoca lyzki czy lopatki nawilzonej woda. Ciasto jest bardzo klejace i mokre. Potem wstawic do lodowki.

10-12 hours later, take out the dough , add 10 g salt and let rise for 3 hours. Stretch and fold every 1 hour. Then put in fridge for 3-4 hours. Remove it from the refrigerator and let rise for 3 hours. Refrigerate for 1 hour more.
/10-12 godzin pozniej wyjac ciasto z lodowki i dodac 10 g soli. Zostawic do wyrosniecia na 3 godziny. Rozciagac i skladac -  jak wczesniej -co 1 godzine. Odstawic znowu do lodowki na 1 godzine.


Divide the dough and let rest for 15 minutes to relax gluten. Shape two baguettes. Proof for 1 hour.

Preheat your oven with a baking stone and a pan with 1 cup water. Bake for 26 minutes at 480 F./
Podzielic ciasto i zostawic na powierzchni obsypanej maka na kwadrans. Uformowac bagietki i zostawic do wyrosniecia na 1 godzine. Piekarnik (z kamieniem i forma wypelniona szklanka wody) rozgrzac do 250 stopni C. Piec w 240 stopniach przez 26 minut.