Whole Grain Baguette with Pre-dough
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 17 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (Poolish pre-dough)
- 250 g whole wheat flour
- 250 g water
- 3 g yeast, fresh
For the dough:
- 750 g whole wheat flour
- 15 g flour (beans)
- 430 g water, for beinners 390 water
- 20 g salt
- 12 g yeast, fresh
- some flour, for the work surface
Print Recipe
Pin Recipe Instructions
- For the Poolish pre-dough, mix the wholemeal flour with the water and the fresh yeast until a creamy dough is formed and leave to rise for 12-14 hours (e.g. overnight). The dough should then have a nice bubble formation after the time.
- Put all ingredients including the pre-dough in a bowl and slowly knead for 4 minutes with the kneading machine / hand mixer. The dough is still cracked and has hardly any binding. Then continue kneading for 5-7 minutes on a faster setting, pouring in the salt. Now the surface is smooth and shiny and you should stop kneading with the machine.
- Put the batter in an oiled bowl. It should be big enough, the dough will rise quite nicely. Now moisten your hands and carefully fold them in the middle at all four corners. After 60 minutes of walking, the dough should have risen very well, around 2.5-3 times as large as before.
- Now it is carefully folded again. You take each corner once and very slowly fold it in the middle once at all 4 corners. This is done in the oiled bowl,
- Now you have a firm dough that keeps its shape nicely. Now the dough is left to ferment for another 60 minutes.
- After the walking time, carefully tip the dough onto a floured work surface. Flour with a brush. Cut the dough into 6 parts (approx. 280-287 g per dough piece).
- Now roll up each piece of dough into a cylinder, very carefully so that you don`t get too much air kneaded out. Cover and let the dough rise for 20-30 minutes.
- Now the dough is rolled long on the floured work surface to a length of approx. 20-30 cm. Place on baker`s linen or on non-stick foil or baking paper, and in between fold up the linen or foil a little so that the baguettes keep their shape. It is best to start on the wall and then work in advance and finally put something down so that it does not slip. Walking time 60 minutes.
- 3 baguettes go on 1 tray / foil without any problems. The advantage of permanent baking foil is that you can put the baguette on the tray right away.
- Preheat the oven to 240 degrees. Now the baguettes are placed on the tray and have to be cut into. The blade must be held at an angle and the incisions should be made at an angle in the following manner. They should overlap by about 1/3. The cuts should be made quickly and safely. The best way to do this is to use a razor blade. Do not press too hard when cutting, otherwise the air will easily come out of the pores.
- Now the baguettes come in the preheated oven. You swath very well and bake with steam for 10 minutes. Then the steam is released and baked for another 10-12 minutes at 240 °.
- Of course, you can lengthen the last cook to achieve even larger pores. But be careful not to let it pass!
- From the amount of water I always get bread with many medium to large pores and many smaller, beautiful pores.
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