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.