Whole Wheat Baguette Recipe｜Whole Wheat 10%
Baguette with organic whole wheat.
It has a moist texture and the unique flavor of whole wheat.
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation
B's (%): 10.0%, Tr (g): 25.0g Whole Wheat Flour
B's (%): 90.0%, Tr (g):225.0g Strong Flour(Bread Flour)
B's (%): 2.0%, Tr (g): 5.0g Salt
B's (%): 0.4%, Tr (g): 1.0 g Instant Yeast
B's (%): 76.0%, Tr (g):190.0 g Water
■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. Add salt and dissolve.
5. After evenly mixing whole wheat flour and strong flour,
Put the flour(whole wheat flour and strong flour) into the bowl,
Mix evenly until the flour is invisible.
6. After 30 minutes of rest, the first fold (folding)
7. After 60 minutes of rest, the second fold (folding)
8. After 30 minutes of rest, split 100g
9. pre shaping, At room temperature for 20 minutes
10.Mold in baguette shape (length: 19cm)
11.Second fermentation: 30 minutes at room temperature
12.Preheat oven.
Oven temperature is raised as high as possible during the second fermentation to preheat
(my oven maximum temperature 250℃)
Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
13.Cut the second fermented dough surface with a knife(use coupe knife).
14.Put the dough into the preheated lodge 10-inch combo cooker floor
15.Cover the lid of lodge 10-inch combo cooker.
16.Put it in the oven
17.After baking for 16 minutes, remove the lodge cover and continue baking for 9 minutes.(total: 25 minutes)
■ Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)
#Baguette
#WholeWheatBaguette
#HomeBaking
#NoKneadBaguette
100% WHOLE Wheat Bread Recipe | by JoyRideCoffee
One Day WHOLE Wheat Sourdough Bread Recipe.
First of all, thanks to Daniel Ion (Casa del Pan bakery , Bucharest) for the flour received as a gift. WHOLE Wheat Sourdough Bread Recipe was on my list.
Due to the nature of wholemeal flour, it is generally difficult to obtain a bread with a large volume and open alveoli like a white one. But working carefully, with a lot at understanding and care, with proper fermentation, you can get one that should be soft and fluffy, not “heavy like a brick”. A finely ground flour and hydration of bran overnight helps a lot.
In the future I will work on this bread, especially in terms of fermentation and hydration.
Formula:
325g whole wheat
100g hot water for bran hydration
140g + 15g water
65g sourdough starter (mine was white)
7.5g salt
Method:
I sifted flour and hydrated bran in hot water overnight.
Mix water & flour & bran, one hour autolyse, add starter & knead 4-6mins, 30 mins. rest, add salt and knead 4-6mins with a splash of water, 30 mins rest, strong fold on table , 30mins rest, lamination on wet table, 1 hour rest, one coil fold, rest for 1h30min, shaping then 30min rest on a counter at room temperature (26 degrees C) then 3 hours cold proofing in the fridge. Bake as usual 10min at 240 degrees C with steam and 30min at 210degrees C without steam.
see my baking method here:
If you're like me animated by the same passion, subscribe & comments are most welcome.
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!
Hario Kettle:
Hario scale:
Glass Jar for sourdough starter:
Pyrex square dish for bulk proofing:
Non Slip Stainless Steel Mixing Bowls:
Danish Dough Whisk Bread Mixer:
Silicone spatula:
Grinder for bran (for airy whole wheat loaves):
Pulp Banneton Proofing Basket:
Big Bench Scraper 5 Inch x 7 Inch
Dough & Bowl Scrapers:
Zatoba Bread Lame:
Bread Lame:
Pizza Peel:
French Baguette Baking Pan, Non-stick Perforated:
Baking Steel Griddle:
Natural Lava Rocks:
Inspired by:
- Trevor Jay Wilson:
- Kristen (fullproofbaking):
If you're like me animated by the same passion, subscribe & comments are most welcome.
Authentic French Baguette Recipe
Authentic french baguettes with air pockets that look like honeycombs!
It features a moist texture with high hydration.
All purpose flour is added, it features a soft texture!
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation
B's (%): 65.0%, Tr (g): 163.0g All purpose flour
B's (%): 35.0%, Tr (g): 88.0g Strong Flour(Bread Flour)
B's (%): 2.0%, Tr (g): 5.0g Salt
B's (%): 0.4%, Tr (g): 1.0 g Instant Yeast
B's (%): 75.0%, Tr (g): 188.0 g Water (27℃)
■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. Add salt and dissolve.
5. After adding flour,
Mix evenly until the flour is invisible.
6. After 30 minutes of rest, the first fold (folding)
7. After 60 minutes of rest, the second fold (folding)
8. After 30 minutes of rest, split 100g
9. pre shaping, At room temperature for 20 minutes
10.Mold in baguette shape (length: 19cm)
11.Second fermentation: 30 minutes at room temperature
12.Preheat oven.
Oven temperature is raised as high as possible during the second fermentation to preheat
(my oven maximum temperature 250℃)
Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
13.Cut the second fermented dough surface with a knife(use coupe knife).
14.Put the dough into the preheated lodge 10-inch combo cooker floor
15.Cover the lid of lodge 10-inch combo cooker.
16.Put it in the oven
17.After baking for 16 minutes, remove the lodge cover and continue baking for 9 minutes.(total: 25 minutes)
■ Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)
#Baguette
#TraditionalBaguette
#FrenchBaguette
#HomeBaking
#NoKneadBaguette
Artisan-Style Bread
#shorts #artisanbread #nokneadbread
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*WHOLE-WHEAT & OATS* EGGLESS BANANA BREAD | HOW TO MAKE HEALTHY BANANA BREAD AT HOME #shorts
Nothing better than a good old banana bread right???? ? Today we make this healthy version with whole-wheat and oats that screams comfort in every bite???????????? Try this recipe and you'll keep coming back to this deliciousness for sure????????♂️
Ingredients
✨2 bananas
✨6 tbsp jaggery powder
✨1/2 cup butter, melted (113g)
✨1 cup oats flour
✨1 cup whole wheat flour
✨1 tsp baking powder
✨1/2 tsp baking soda
✨1 tsp cinnamon powder
✨1/2 cup milk
✨1/2 cup chocolate chunks
For topping-
✨Banana slices
✨Chocolate chips
Method-
1. Preheat the oven to 180°C. Grease a 9×4-inch loaf pan with butter and line it with parchment paper.
2. In a large bowl, mash 2 ripe bananas. Then add jaggery powder and melted butter to it. Mix them well.
3. Sift in the oats flour, wholewheat flour, baking powder, baking soda and cinnamon powder together.
4. Fold dry the dry ingredients untill you don’t see any large flour pockets in the batter.
5. Whisk in the milk and fold in the chocolate chunks.
6. Transfer the batter into the prepared loaf pan and top it up with banana slices and chocolate chips.
7. Bake for 40-50mins untill a skewer inserted comes out clean
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French Baguette || How to make whole wheat French Baguette
#baguette #breads #wholewheatbaguette