Whole Baguette 2

Today, we are going to continue working on the whole wheat baguettes by making them actually!

My starter from yesterday looks like this:

Measure 15g of amaranth flour:

Add 25g durum semolina:

And 160g sprouted whole wheat flour:

Topped off with 100g bread flour:

Add the flours to the starter from yesterday then measure 100g water:

Dissolve 8g sea salt in the water:

Add the salty water to the flours and starter:

Mix all that until a dough forms:

Cover the container and let it rise for four hours:

First set of folds: first left:

Then right:

Then far:

Then near.

Cover it, and let it rise for an hour to get this:

Now the second set of folds: first left.

Then right:

Then far:

Then near:

Sprinkle with some flour and flip it onto a work surface:

Cut the dough into three equal pieces:

Flour a baguette cloche:

Start with the first piece. First flatten it into a somewhat rectangular shape:

Then wet your hands and fold it on itself:

Then complete the fold:

Pinch the edges together and roll it into a log:

Place it in the cloche:

Flatten the second piece:

Start folding it onto itself:

Wet your hands and continue rolling:

Then pinch its flap in:

Finish rolling it:

Place the loaf in the cloche:

Last piece flattened:

fold it on itself:

And roll with a tiny bit of water:

Pinch it together:

And roll it:

Place it in the cloche:

Sprinkle flour on top of the loaves:

Cover them with a towel to proof for an hour. Meanwhile preheat the oven to 500 degrees:

Remove the towel off the proofed loaves:

Score them prior to baking with cloche lid on for 10 min then 30 min without at 400 degrees.

Voila! Enjoy!

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.