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Bruno Albouze Whole-Grain Baguette

Whole-Grain Mini Baguette

Whole grain mini baguettes make excellent sandwiches
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Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 8 mini baguettes
Course: Bread
Cuisine: French
Calories: 260

Ingredients
 

Whole-Grain Mixture
  • 30 g Barley cooked
  • 30 g Rolled oats
  • 20 g Durum semolina flour
  • 20 g Corn meal/maize
  • 30 g Millet
  • 40 g Sesame seeds
  • 30 g Flax seeds
  • 100 g Water
  • 2 g Salt
Dough
  • 410 g Spring water at 72ºF/22ºC
  • 300 g Unbleached bread flour
  • 300 g Unbleached all-purpose flour
  • 2 g Instant yeast or 5g fresh yeast
  • 12 g Salt

Equipment

  • 1 Stand mixer
  • 2 Baking trays
  • 2 Baker couche optional
  • 1 Dough scraper
  • 1 Saucepan
  • 1 Sieve
  • 2 bowls
  • 1 Wooden spoon
  • 1 Meat thermometer
  • 1 Pizza stone

Method
 

Whole-Grain Mixture
  1. Place barley in a container, and cover with boiling water. Wrap up in plastic cling, and let stand a few hours or overnight. Drain and set aside. Combine cooked barley with remaining grains. Add water and salt. Cover and leave at room temperature for an hour or longer before using. The mixture should have absorbed water completely.
Mixing Dough
  1. In the stand mixer fitted with the hook attachment, add water, salt, flours and yeast. Mix on low for 12 minutes. Scrap down sides of bowl and hook twice during the mixing time. After 12 minutes, add the wholegrain mixture and mix for an additional 2 minutes or until homogenized. Transfer dough to a lightly oiled bowl.
Fermentation
  1. 1. Direct Method: cover and let ferment for 4 hours at room temperature. Deflate every hour, and 3 times during the length of the fermentation process.
    2. Delayed Method: Cover and let dough to ferment for an hour. Deflate, wrap up and chill overnight and shape, proof and bake the next day.
Baguette Topping
  1. Mix some oats, fine corn meal, sesame, lax seeds and millet; set aside.
Shaping & Proofing
  1. 1. Direct Method: Gently transfer fermented dough onto a floured work surface. Dust top and divide into 8 equal portions. Form oval shapes (not too tight) and let rest on the countertop for 20 minutes; covered.
    2. Delayed Method: Pull dough from the fridge and leave it at room temp for an hour. Transfer dough onto floured work surface. Degas gently folding it over; cover and let rest 30 min. Flour dust and divide into 8 equal portions. Form oval shapes (not too tight) and let rest on the countertop for 20 minutes; covered.Shape each into 9-inch/23cm mini baguette. Moisturize it on wet towel and coat with baguette topping. Arrange mini baguettes on lightly floured baker’s couche, cover and let proof for an hour. Place tray of proofed mini baguettes in the freezer for 25 minutes. This step will ease transferring bread onto the hot pizza stone.
Baking
  1. Preheat conventional oven to 480ºF/250ºC with a pizza stone. Carefully, move hot pizza stone to the stove. Transfer the proofed mini baguette immediately onto the hot pizza stone. Cautiously, put pizza stone back in the oven. Spray some water on the bread and oven sides to create steam and bake for 22 minutes. Transfer baked bread on cooling rack. Enjoy!