Pain a l'ancienne From Whole Grain Breads

Toast
colinwhipple on 11 Oct 2007 at 20:02

Transitional Rustic BreadsTransitional Rustic Breads

From Reinharts Whole Grain breads, except I chickened out a little and used about 1/3rd whole wheat flour instead of 1/2.

I tried scoring, but the dough is so highly hydrated that you can barely see it. 

There were three baguettes, but one got eaten for dinner before I took the picture.  My wife and her mother were happy with it.

Colin

 

I have this dough in the fridge now, but noticed that the instructions for day 2 are kind of unclear. Usually you let the dough come to room temp before shaping. How did you handle your dough on day 2? -Chad

Yes, that instruction was omitted from the WGB book for that recipe.  I folded it when i brought it from the refrigerator, and then let it sit for about 60 minutes to warm up before i did the shaping.

colin