Whole Wheat Sourdough Baguette Recipe

This Whole Wheat Sourdough Baguette recipe is made with 100% whole grains. It has a soft, chewy interior and a crackling, crunchy crust. This recipe makes three thin, crusty loaves that can be served at any meal!

📝 Ingredients

• 625 grams freshly milled hard red wheat* ((about 4 3/4 cups of whole wheat flour))
• 413 grams water ((a smidge over 1 3/4 cups))
• 1 1/2 cups active sourdough starter ((314 grams))
• 13 grams salt ((about 1 1/4 tsp) )

👨‍🍳 Instructions

1. 1--- Directions: ---
2. 2Grind the 625 grams of wheat berries using a grain mill.
3. 3Combine the flour, water, and starter in a large mixing bowl. Let it sit for 30 minutes (this is also called Autolyse).
4. 4Add the salt and mix well with your hands or with a Danish hook. Let the dough rest for 30 minutes.
5. 5Do a set of Stretch and Folds every 20-30 minutes (a total of four times within 2 hours).
6. 6Bulk ferment and let the dough rest until it has doubled in size.
7. 7Divide the dough into three equal parts.
8. 8Flatten each piece into a rectangle 10x5 rectangle and tightly roll it up to create tension from the longest side up.
9. 9Pinch down the seams and roll into baguettes.
10. 10Transfer the baguettes to a lightly greased baguette pan and cover with plastic wrap. Refrigerate overnight for cold fermentation.
11. 11The next morning, remove the dough from the fridge and score the tops with long, 3-4 diagonal cuts using a bread lame.
12. 12Place a large cast-iron skillet onto the bottom rack of the oven. Preheat the oven to 500°F (260°C). In a medium saucepan, bring 1 quart of water to a boil. Carefully pour this into the preheated skillet and put the baguettes in the oven.
13. 13Reduce the oven temperature to 450°F and bake the sourdough baguettes for 30-35 minutes.