100% Whole Wheat Malted Sourdough Baguettes Recipe
Long ferment, highly digestible baguettes
Equipment
- Danish dough whisk ( optional )
- silicone bowl scraper ( optional )
- silicone pastry mat ( optional )
- digital thermometer ( optional )
- silicone spoon spatula ( optional )
Ingredients
- 10 grams whole wheat sourdough seed starter (can be refrigerated, unrefreshed)
- 400 grams wheat berries (for home milling, otherwise use whole wheat flour)
- 400 grams filtered water
- 4 grams wheat malt
- 5 grams lemon juice (one tablespoon)
- 6 grams salt
- all purpose flour (for dusting and shaping)
Instructions
Day 1 - Late Afternoon - Prepare Starter
- Refresh sourdough starter by mixing 50 grams of flour with 50 grams of water and 10 grams of week old seed sourdough.
- Cover and leave to ferment at room temperature overnight – 8 to 16 hours – until doubled in size ( will depend on ambient temperature – cooler will take longer)
Day 1 – Evening – Hydrate Flour (aka Autolyse)
- In a bowl, mix 350 grams of flour and 4 grams of malt.
- Add 350 grams of cool water and combine using Danish dough whisk until there are no lumps in the dough.
- Cover and place in refrigerator overnight – from 8 to 12 hours.
Day 2 – Morning – Combine All Ingredients
- Take hydrated flour out of refrigerator.
- Add salt to top of dough and allow to spread out over dough.
- Add lemon juice on top of salt to help dilute it.
- Fold dough over a few times with silicone scoop so as to cover salt completely.
- Pour out 100 grams of starter over dough.
- Add remaining 10 grams of starter to refrigerated seed starter for your next bake.
- Use silicone scoop to make 12 folds, turning bowl clockwise a quarter turn from 12 noon, to 3 pm, 6pm and 9pm each time to ensure starter is well mixed in with dough.
- Repeat folding process every hour for 3 hours to aerate and strengthen the dough.
- After 3 hours, you should see some bubbling activity and dough should be more cohesive.
- As long as dough is bubbling and has risen by about one third, it can be placed in refrigerator for the next 24 hours ( if not, continue the folding process for one more hour and then refrigerate).
Day 3 Morning – Preheat Oven
- One hour before you plan on taking dough out of refrigerator, preheat oven to 500° F with baking stone placed on middle shelf of oven and shallow pan placed at bottom of oven.
Shape Baguettes
- Prepare baguette pan by placing parchment paper over it – fold paper in thirds to better hold paper over baguette pan furrows.
- Take dough out from refrigerator.
- Wet you work surface (or silicone pastry mat) slightly to prevent sticking.
- Place dough on work surface.
- With moist hands (to prevent sticking), stretch dough out to form a rough rectangle.
- Use silicone scoop to separate out dough into 3 evenly sized rectangles.
- Position the first rectangle with the longest side closest to you.
- Visualize 3 equal parts to rectangle.
- Fold top part over middle third section.
- Fold bottom part to cover middle section.
- Pinch dough seam closed.
- Move dough over to generously floured area.
- Roll dough out until length is about 15 inches – to fit your baguette pan.
- Place rolled dough on parchment paper, seam side down.
- Repeat shaping steps for two other loaves.
- Cover loaves to retain moisture with a kitchen towel or unscented plastic bag.
Steam Oven
- After hour of oven preheating has expired, microwave a half cup of water for 2 minutes.
- Open oven and carefully pour water in shallow bottom pan.
- Close oven and reduce heat to 475° F.
Score Baguettes
- Using a lame, score the baguettes at a 45 degree angle along center of dough.
- Each scored line should be about 2 inches – the next line overlapping on the side of the previous one by about a quarter inch.
- Alternative scoring method is to score the baguette in one long line in center of loaf from end to end.
Bake Baguettes
- Load baguettes into oven.
- Set timer to 10 minutes.
- After 10 minutes, rotate baguette pan 180 degrees so that loaves cook evenly.
- Remove shallow pan from bottom of oven to stop steaming process.
- Set timer for 20 more minutes.
- After 20 minutes, turn off heat.
- Carefully take out baguettes and probe internal temperature with thermometer to make sure it is above 206 F.
Cool Baguettes
- Transfer baguettes to a cookie cooling sheet and allow to cool for at least an hour.
Enjoy Same Day
- Use a bread knife to cut baguettes and enjoy with spread of your choice.
Freeze Leftover Slices
- The frozen slices can be placed in toaster directly and they will taste as good as freshly baked.
Tried this recipe?Let us know how it was!