Any Suggestions For a Poolish Baguette with Added Whole Grain?

How about this one?

http://www.thefreshloaf.com/node/24693/viii-hamelinet-poolish-baguette-my-regular-baguette-formula

Empress Ying's magnificent 36 hour  100% whole grain  baguette I wanted you to see.  If you type in txfarmer 36 hour baguette whole wheat in the search box, you will multiple variations of differing amounts of whole grain version.  You know how to convert any SD bread to poolish so the kind  of levain isn't at all a problem.

36 hours+ sourdough baguette with 100% whole grain - finale, but not the end

You can always add 10% whole grain without having to make any other adjustments. I regularly bake Pain a l'Ancienne with 10% rye or other whole grains. Great taste, especially since I add some rye sourdough for a heartier taste.

Karin

Hi John,

try this formula with Poolish, Levain, some whole wheat and rye flour.

Very good oven spring and great taste.

Mirko