Admin
Whole grain epi, fugass and sourdough baguettes

A source: 🔗 by Elena Zheleznyak

I decided to check what I can do, what interesting things can be baked from whole grain dough, in addition to the usual round or oval bread, and baked various stylish French things. I'll show them to you now, but know in advance, this is all from one test, one recipe, the only difference is in the molding. I baked epi (spikelet), fugass (who doesn't know - cakes with slits in the form of large leaves) and baguettes.

Whole grain epi, fugass and sourdough baguettes

I put the sourdough on white flour, and for wheat bread I always use the sourdough (dough, I mean) on white flour. So the dough turns out to be less acidic and with it less acid is introduced into the dough, plus, in a whole grain dough, gluten is destroyed much faster than in a white one.

Therefore, for dough:
100 g white wheat flour;
100 g water;
5 gr. starter (starter culture, mother culture, starter culture).


In the water, dissolve the leaven, add flour, stir everything well so that no lumps remain, cover with foil. Maturation 10-12 hours at a temperature of 22-24. If it is not hot at home, this is good, you do not need to put the leaven on the battery (from whom they still heat))). My starter in the morning was like this:

Whole grain epi, fugass and sourdough baguettes

For the test:
All leaven;
400 gr. whole wheat flour;
220 gr. water;
30 gr. vegetable oil;
7 salt;
15 sugar.

To lubricate land mines:
0.5 tsp cumin;
0.5 tsp coriander;
, 5 tsp. fenugreek (shambhala)
1 tsp sesame;
A couple of garlic cloves;
2-3 sprigs of parsley (only leaves);
Sea salt;
Olive or other vegetable oil.

We knead with autolysis, mix the leaven, water and flour, and leave the sugar, salt and oil for later. We cover the container with the dough with something so that it does not get windy, and leave it for 20 minutes. I kneaded in Ankarsrum Original for about two minutes at first speed. After autolysis, I switched it on to the second one and continued kneading for another 15 minutes, until the dough ceased to be loose and became smooth.

Whole grain epi, fugass and sourdough baguettes Whole grain epi, fugass and sourdough baguettes

Whole grain epi, fugass and sourdough baguettes Whole grain epi, fugass and sourdough baguettes

Fermentation for 2.5 hours at room temperature (I had about 23 degrees). During fermentation, fold the dough twice to strengthen and break down the gluten.

Whole grain epi, fugass and sourdough baguettes Whole grain epi, fugass and sourdough baguettes

Butchering.
For land mines, roll out or stretch the dough into a layer, divide it horizontally in half with a scraper, then cut each half two more times to make a total of 6 pieces of dough. But this amount is not critical, you can divide by four, then you get four large beautiful cakes.

Whole grain epi, fugass and sourdough baguettes Whole grain epi, fugass and sourdough baguettes

With a scraper we make cuts in the dough, and then we melt these cuts. What you get should look like large sheets with slots. Proofing - an hour and a half.

Whole grain epi, fugass and sourdough baguettes Whole grain epi, fugass and sourdough baguettes

We give a "spread" for the cakes: in a mortar, crush cumin, coriander and fenugreek (in the same way, you can choose a mixture of Provencal or Italian herbs, whatever you want). Add the garlic (after removing the core), parsley and sesame seeds, crush until smooth, mix with oil. Before planting the cakes in the oven, grease them with a fragrant mixture, bake for about 20 minutes with steam.

Whole grain epi, fugass and sourdough baguettes Whole grain epi, fugass and sourdough baguettes

And here are the finished tortillas:

Whole grain epi, fugass and sourdough baguettes Whole grain epi, fugass and sourdough baguettes

Epi molding:

We cut the dough into equal pieces, round the pieces and let them rest for 10 minutes. After that, we press on the piece to make a cake, and on both sides we begin to roll up tight rolls, which we pinch in the middle, and we “walk” along the seam with the base of the palm.

Whole grain epi, fugass and sourdough baguettes Whole grain epi, fugass and sourdough baguettes

Whole grain epi, fugass and sourdough baguettes Whole grain epi, fugass and sourdough baguettes

We put the blanks to stand on a linen towel sprinkled with flour. Rasting - an hour and a half, before planting, we make a spikelet with scissors: cut at the base and slightly set aside the cut pieces of dough to make a spikelet.

Whole grain epi, fugass and sourdough baguettes Whole grain epi, fugass and sourdough baguettes

We bake in steam (first 13-15 minutes) in a well-preheated oven (230-240 degrees).

Whole grain epi, fugass and sourdough baguettes Whole grain epi, fugass and sourdough baguettes

Baguettes.

we do the same as for the epi, only after we have “walked with the base” of the palm, we roll out the blanks a little, if desired, shaping the baguettes with erased “noses”. We distribute the same on a towel.

Whole grain epi, fugass and sourdough baguettes

Whole grain epi, fugass and sourdough baguettes

I used to bake baguettes in a special baguette baking dish from Emile Henry. This is a very convenient device that allows you to organize the moistening of baguettes at the beginning of baking, and for me it is simply irreplaceable, because in my oven there is no moistening method except for the “dome”. To make the baguettes in the best possible way, I preheated the entire mold, that is, together with the lid, and then transferred the spaced blanks there and cut it with this blade. After 15 minutes, I removed the lid and baked the baguettes for another 30 minutes.

Whole grain epi, fugass and sourdough baguettes Whole grain epi, fugass and sourdough baguettes

Whole grain epi, fugass and sourdough baguettes Whole grain epi, fugass and sourdough baguettes

At the same time, I baked a couple more ordinary round hearths, but everything was with him, as usual, baguettes and other things are much less often baked, so it was new and interesting and tasty)

Peaceful skies and delicious bread!

Mother echidna
Tatyana, thank you very much for the great recipe! This was my first experience, before that I baked only molded sourdough bread. I took a chance and cooked the baguettes entirely with whole grain flour without changing your proportions. And, to my surprise, everything worked out.The baguettes were swept away in an hour
Admin

To your health! Bake some more!

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers