You can find a couple of regular baguette recipes on my channel. They use the exact same principles as this version, so if you have made baguettes before, then you will be able to make these too. I thought a whole wheat version would be quite unique and interesting. The result was surprisingly good. The crust of the baguette was crispy, and it had a great flavour. It was denser than my white flour baguettes, but that can be adjusted by increasing the hydration.

Although the hydration of this dough is 80% it still came out a little heavier than I expected, but I was happy with the result regardless. If you want to make them, then I would suggest first following my recipe and then adjusting from there if need be.

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Principles of Baking [ Ссылка ]
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Chapters
0:00 Intro
0:45 Ingredients & equipment
2:32 Making the preferment
3:26 Mixing the dough
4:54 Bulk fermentation & folding
5:50 Dividing, pre-shaping & resting
6:32 Final shaping
8:10 Final proof, scoring & baking
9:23 The result
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Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

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