Grain Baguette
133kcal
Ingredients
Grain Pre-treatment (Soaker)
- 25 g white sesame
- 25 g black sesame
- 25 g flaxseeds
- 25 g millet
- 25 g pumpkin seeds
- 125 g water
Levain (Build Night Before)
- 75 g bread flour
- 75 g water
- 10 g active sourdough starter
Final Dough
- 1000 g French flour (Tradition T65)
- 650 g water (A)
- 21 g baking salt
- 7 g fresh yeast (or 2.3g dry instant yeast)
- 150 g liquid levain (from build above)
- 50 g water (B)
- 250 g pre-treated grains (the prepared soaker)
Method
The Night Before
- Grains: Roast all grains at 175°C (350°F) for 20 mins. Soak in the 125g water, cover, and refrigerate overnight.
- Levain: Dissolve starter in water, add flour, and mix. Let sit at 74-78°F until doubled or tripled.
Mixing & Autolyse
- Combine T65 flour and Water A. Mix for 3 mins at medium speed.
- Let rest (autolyse) for 60 mins at 23-24°C (73-75°F).
Final Dough & Fermentation
- Add salt, yeast, and levain to the dough. Mix 5 mins (medium speed), then 2 mins (medium-high).
- Add Water B (bassinage) until absorbed, then fold in the pre-treated grains.
- Ferment for 45 mins at room temp. Perform one gentle fold, then refrigerate for 15 hours at 3°C (37°F).
Shaping & Baking
- Let dough sit at room temp for 1 hour. Divide into 290g portions and pre-shape into ovals; rest 30 mins.
- Shape into baguettes (35-40cm) and place on a floured couche. Proof for 60 mins.
- Preheat oven to 250°C (480°F). Score one long slash and bake with steam for 10 mins, then 10 mins without.
Nutrition
Calories133kcalCarbohydrates14gProtein5gFat7gSaturated Fat1gPolyunsaturated Fat3gMonounsaturated Fat2gTrans Fat0.003gSodium9mgPotassium115mgFiber3gSugar0.2gVitamin A1IUVitamin C0.1mgCalcium86mgIron2mg