Banner Image
The Wood-Fired Blog

Half Whole Wheat Baguette

Aug 18, 2012Posted by Forno Bravo

It’s never that great coming back from vacation, but one thing I can always look forward to firing one of my pizza ovens. You just can’t beat a good fire to lift your spirits. Another interesting thing about having been away is that the cupboard can be pretty bare — which was the case today, where I could barely scrape together 500 kg of flour without having to go shopping. The result was a fun 50% white whole wheat/50% Caputo pizzeria flour formula, with 70% hydration.

I also used an airtight Tupperware container for my bulk fermentation, and it seems to have  helped. That, and it doesn’t seem to add too much to the clean up time — which is one of the most important factors in determining my day-to-day baking processes.

The fire went fast and I hit a nice oven baking temperature in about an hour and 15 minutes. I raked the coals to the outer edge of the cooking floor after the fire burned down,  hit a nice balance between the dome and floor temperature.

In order, fire, bread and a nice crumb structure. With my focus on eating healthy and replacing simple carbs with more complex carbs, this one might be a keeper.

One last note. I’m going to have to put some attention into making two baguettes that look the same in the same batch. Mine seem to always look different.

Search

Archives

Subscribe to RSS

Subscribe To Newsletter

Have any questions?