Wheat-rye baguettes with sourdough

Wheat-rye baguettes with sourdough

Category: Sourdough bread

Ingredients
wheat flour 1 grade	120g
premium wheat flour	100-110g
Rye flour	100g
bran	15g
active rye starter culture 100% moisture	100g
dry yeast	1g
warm water	230g
salt	8g
coriander seed	10g
flax seed	20g
sesame seeds (for dusting)	2 tbsp. l.

Cooking method

• An exceptionally aromatic, tasty and healthy baguette. This amount is designed for 2 baguettes, each about 40 cm long. Renew the rye sourdough the day before. Add all ingredients except salt and seeds to a bowl and knead for about 10 minutes. Lightly grind the seeds in a mortar. Add salt and seeds and knead for another 5 minutes. The dough is quite sticky, lags behind the walls, and sticks to the hands and bottom. Cover with foil and leave to ferment in a warm place for 135-150 minutes. During this time, stretch-fold 2 times every 45 minutes. With each addition, the stickiness decreases all the time and by the end of the fermentation period the dough easily leaves the bottom and hands. Here is the dough after kneading, after the 1st stretch-fold, and after the 2nd:
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• Divide the dough into 2 halves, stretch each one again, fold it and put it in a greased plastic bag, put it in the refrigerator for 12-24 hours. Here is the dough when cutting, before the refrigerator and after 18 hours in the refrigerator:
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• Remove the dough from the refrigerator, round it and let it warm to room temperature for 1 hour. The dough is no longer sticky, but soft and elastic. Let's start molding. Since molding for a baguette quite significantly affects the final quality of the product, I decided to show the process in more detail. Dust the surface and flatten the ball into a cake. Pull the upper part a little and fold it into a "house", bend the "house" to its base and fold it again to the middle of the cake. In this case, each time, firmly press the edges of the fold with the edge of the palm:
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• Turn the workpiece 180 * and repeat the same with the second half, then join both parts with the seam down:
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• We put our hands in the middle of the workpiece and press them to the table, roll them, slowly spreading our hands to the ends of the baguette, sharpen the ends well:
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• Put the finished baguettes on a towel for final proofing in a warm place with steam for 1 hour. Then grease with water, sprinkle with sesame seeds and make cuts.
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• We bake in an oven preheated to 250 * C with steam for the first 15 minutes, ventilate and reduce T to 200 * C, bake for another 15-20 minutes. Crispy on the outside and lush on the inside, with an amazing aroma, the baguettes are ready. Here's a cut:
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Note

Quite a large amount of rye flour, rye sourdough, bran, flaxseed, sesame and coriander not only significantly increase the usefulness of these baguettes, but also give them a funky taste and aroma!

Beautiful.

[Angela]

Angela, Thank you! And how delicious and aromatic they are!

Lina! Amazing!
I only love crusts in bread, so yours are just a godsend for me !! Thanks for the verified recipe and work!

Olya, yes, on the third attempt it turned out what I wanted!

Olya, yes, on the third attempt it turned out what I wanted!

So I say, for work! We must also add a scientific approach!

Linochka, baguettes - super! I'll bake, thanks.

Lina, a very beautiful cut, you can see that a lush bread, so many holes! We must try to bake, I also love crusts, because now I bake rolls all the time, and baguettes are more convenient to bake than rolls.
Thanks for the next recipe!

Lina, the baguettes are amazing, they are even delicious to look at, thanks for the recipe.

Linochka, awesome baguettes! I became bold with leaven. Honestly ! How much you pushed me towards them! Thank you for that: a-kiss: and for the baguettes, of course!

What baguettes! Mustache.I went to feed the rye sourdough. Until the weekend you can play! I will report honestly!

Girls, thanks for the rating! This option really worked out - very tasty, aromatic and healthy!

[Lina,]

Wonderful baguette! How I would crunch them now!
Lina,

[Galina]

How I would crunch them now!

Galina, so I would too! We've already got it all! We need to set a double rate!

Need to double the norm

I looked at the recipe: yes, it will not be enough It's time to start a leaven, otherwise there are so many new attractive recipes for leaven

[Lina]

How I would crunch them now!

I also love crusts - great bars,Lina !

Oooooooo, what a beauty! Probably delicious! Lina, if you count on live yeast, I understand that it will not be at all, but I so want such baguettes!

Masterfully !!! Thank you!

great bars, Lina

Thank you, Marish!

Lina, if you count on live yeast, I understand that it will not be at all, I really want such baguettes!

Flax, there are 2 options: either make "monsters" without muzzles and 2-4 pieces of the specified amount, or according to this recipe (then rye flour 150g, water 280g, dry yeast 6g or pressed 18-20g).

Masterfully !!!

Thank you, Anna!

[Linadoc]

Linadoc, I'm in !!!
What a beauty, thanks for the hard work in creating a cool recipe!
Definitely in and.

[Ksyusha]

Ksyusha, thank you for rating! I myself am very pleased with the result!

[Linadoc]

LinadocIf the sourdough is wheat, then I need to increase the rye flour by 50 grams and subtract the wheat flour? The recipe is straight forward!

[Elena]

Elena, exactly! Rye is 50g more, wheat is 50g less, the rest is according to the recipe.

Linadoc, what if I replace the wheat component with wheat CP? I strive to reduce GI. And what kind of bran?

what if I replace the wheat component with wheat CP?

Anh, then there will be no such airiness! Here are bran (any) and bring you closer to the central lock, but without losing airiness.

[Linadoc]

LinadocThank you, that means I'm on the right track, and I already have wonderful sourdough bread, I'm already bragging about it.

[Linadoc]

LinadocEverything worked out for me, two crunchy baguettes, the taste is just like I wanted for a long time, next. once I will make it a little shorter, the crumb is larger so that there is a crunchy crust inside. Everything in this baguette is wonderful, and sourdough is used, and rye flour, and seeds, (I thought that the amount of seeds was very large, it turned out to be just right, though I suppressed them a little in the grinder, it's large, there is no mortar. Thank you very much for the recipe and MK ...

[Elena]

Elena, to your health and bon appetit! I'm very glad that the recipe came up!

The cut struck, we have a master!

And if not dry, but live yeast, how much should be used ?!

[Linadoc]

Linadoc, The beauty! I like it so much! One thing gets in the way, I don't know how to make leaven.

And if not dry, but live yeast

3 times more - 3g.

One thing gets in the way, I don't know how to make leaven.

Well, we'll fix Tonya, and the hop one?

[Linadoc]

Linadoc, Not yet mastered

Tonya, and hoppy?

Here (where I live) many people bake on hop. Wait, everyone is baked with raw yeast.

[Linadoc]

Linadoc, thanks for the baguettes!

Delicious!

But my "worms", kaneshna so beautiful I have not turned out so far, they crawled away.

But we will work on aesthetics, but delicious!

[Ksyusha]

Ksyusha, well done! Excellent "worms". Only you need to make cuts, then they will be more beautiful.

And I did them, but they disappeared somewhere !!!

Thanks for the delicious baguette recipe. The recipe is not complicated, the taste is incomparable. True, I baked it for less than 15 minutes at 240-250 and 7 minutes at 200 degrees.

[Katerina]

Katerina, glad that the recipe came up!

I again come to you with baguettes and a huge THANKS !!! The bread is delicious. Provided that I am on a diet and fast, I could not stop in the morning and ate half a baguette. The taste is very deep, rich, voluminous.
My baguettes turned out to be not so lush, I put them on a proofer with steam, but overdid it. There was too much steam and the dough spilled. However, it seems to me that it is also very tasty. Dense, non-sticky crumb and crispy crust.
This bread currently occupies the honorable first place.
🔗

[auto3012]

auto3012, Anna, smart girl! The baguettes are good! I think that your leaven is not very active.It is necessary to feed it 2 times every 6-8 hours on the eve of baking. Or you can make it with fruit liquid yeast, replacing the starter with a pre-enzyme.

[Linadoc]

Linadoc, Thank you! The leaven was good, I really let a lot of steam. She put it in the oven, poured a lot of boiling water, even the baking paper became wet. In any case, the taste is excellent, even with these flaws. I'm afraid to get hooked on this bread. But I have a few more of your recipes next.

[Linadoc]

Linadoc, Delighted with your recipes !!! what is steam proofing? How do I know how to oven with steam, but how to organize the proofing?

[Irina]

Irina, Thank you!
Proofing with steam - you put the workpiece in a warm oven, and put a frying pan with boiling water on the bottom - both warm and the dough does not get aired from above and fits well.

[Linadoc]

Linadoc, thanks for the recipe! I have been baking bread on rye sourdough for a long time, but my hands did not reach the baguettes. Everything worked out, very tasty, despite the fact that not all additives were available.

[lolia]

lolia, I'm glad that everything worked out!

I am bringing "thank you" again for your recipe, recounted especially for me, today I baked again. They praised my son at work!

[Elena]

Elena, Len, I'm certainly glad that the recipe lives on, but if you tell me again you will renounce!

[Linadoc]

Linadoc, thanks for the recipe It's just something! The taste is extraordinary, delicate crispy crust, delicious crumb inside with spices Appearance pumped up, so I don't post the picture. I will try again.

I baked it for the second time.

I baked baguettes, well, they taste like rye-wheat, I got them, spicy
I want to ask - and if the dough is kept in the refrigerator for more than 24 hours, will it be worse? Maybe someone had experience ...