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.
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.
Thanks Mirko. Sounds like a good one. I don't have a mixer so I will have to do stretch and folds during the bulk fermentation. Hope that does the trick.
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
Thanks Mirko. Sounds like a good one. I don't have a mixer so I will have to do stretch and folds during the bulk fermentation. Hope that does the trick.
John