Whole Grain Baguette with Pre-dough

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:

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.

Also Like

Baguette with Sourdough and Pre-dough

The perfect baguette with sourdough and pre-dough recipe with a picture and simple step-by-step instructions. More...

Whole Grain Baguette Maginique

The perfect whole grain baguette maginique recipe with a picture and simple step-by-step instructions. More...

Whole Grain Baguette with Nuts

The perfect whole grain baguette with nuts recipe with a picture and simple step-by-step instructions. More...

Whole Grain Buttermilk Baguette

The perfect whole grain buttermilk baguette recipe with a picture and simple step-by-step instructions. More...

Whole Grain Pizza Dough

The perfect whole grain pizza dough recipe with a picture and simple step-by-step instructions. More...

Pizza Dough, Without Pre-dough

The perfect pizza dough, without pre-dough recipe with a picture and simple step-by-step instructions. More...

Braised Yeast with Pre-dough

The perfect braised yeast with pre-dough recipe with a picture and simple step-by-step instructions. More...

Buttermilk Rolls with Pre-dough

The perfect buttermilk rolls with pre-dough recipe with a picture and simple step-by-step instructions. More...

Whole Grain Bagels

The perfect whole grain bagels recipe with a picture and simple step-by-step instructions. More...

Whole Grain Bread

The perfect whole grain bread recipe with a picture and simple step-by-step instructions. More...

Whole Grain Cakes

A simple recipe for whole grain tortillas. This is a healthier alternative to bread that you can safely combine with any toppings. Cook: 1 hour Serving: 2-3 Ingridients Whole grain flour – 250 grams Water – 150 Milliliters (warm) Salt – 1/2 Teaspoon Direc...

Whole Grain Ciabatta

The perfect whole grain ciabatta recipe with a picture and simple step-by-step instructions. More...

Whole Grain Crackers

The perfect whole grain crackers recipe with a picture and simple step-by-step instructions. More...

Whole Grain Flatbread

The perfect whole grain flatbread recipe with a picture and simple step-by-step instructions. More...

Whole Grain Pancakes

The perfect whole grain pancakes recipe with a picture and simple step-by-step instructions. More...

Whole Grain Pizza

The perfect whole grain pizza recipe with a picture and simple step-by-step instructions. More...

Whole Grain Pretzels

The perfect whole grain pretzels recipe with a picture and simple step-by-step instructions. More...

Whole Grain Spaetzle

The perfect whole grain spaetzle recipe with a picture and simple step-by-step instructions. More...

Whole Grain Wraps

The perfect whole grain wraps recipe with a picture and simple step-by-step instructions. More...

Laeticia`s Crispy Whole Grain Pizza Dough

The perfect laeticia`s crispy whole grain pizza dough recipe with a picture and simple step-by-step instructions. More...