Fragrant wheat baguettes

[Opara]

Fragrant wheat baguettes

Category: Sourdough bread

Ingredients
Opara
wheat flour	300g
water	200g
fresh yeast	5g
Final dough
wheat flour	700g
the water is cold)	470g
wheat leaven	80g
fresh yeast	5g
chickpea (beans) flour	10g
honey	2h l.
salt	20g

Cooking method

• I have a 50% hydration starter culture on manitoba. Before using (after the refrigerator), I bought it in warm, sweetened water, and then I started to feed it. It turned out 2 times before baking.
• Opara
• Mix all the ingredients for the dough and leave to mature at room temperature for 2 hours.
• 
• 
• Final dough
• Dissolve yeast in water, dissolve honey in the same place. Add dough, leaven, flour. Knead until gluten develops. Then add salt and knead until the dough comes out well from the sides of the food processor bowl. On average, it will take 8-10 minutes.
• 
• Then let the dough rise for 90 minutes. At the same time, * stretch-fold the dough * once every 45 minutes.
• After 90 minutes, divide the dough into 300g pieces. Roll up and rest for 20 minutes.
• 
• Then form a baguette from each part.
• 
• Put on a proofer, on a linen cloth, seam up, for 50 minutes.
• 
• Then transfer to a baking sheet, make cuts.
• Bake in an oven preheated to 240C. First 5-7 minutes with steam. Then remove the steam, lower the temperature to 220C. Bake for another 20 minutes. Cool the finished baguettes.

The dish is designed for

6 pcs.

Cooking program:

oven

[Natalia]

Natalia! Do not tempt with another masterpiece! : girl_cray1: Well, I can't keep up with you! I just baked your bar yesterday and work again! : girl_cray: is it possible to bake such beauty ?!
Let's move on to the second part! : girl_haha: What sourdough do you have? : girl-q: I'm filming a question. I read it.

[Natalia]

Nataliawhat luxurious baguettes !!! As if I hear: crunch-crunch!

Oh, what tempting baguettes - they would be with milk !!!
Are you baking with sourdough now, Natasha? You do well this way and that!
The bread is very beautiful. I just want to try.

[Natasha]

Natasha, baguettes are just SUPER !!!

[Happy New Year!]

Girls, my dear ones, thank you for such warm responses!
Everyone, with the coming Happy New Year! With Melanka and Vasil! I'm running. Tomorrow Vasil will come to me from the very early morning to run to prepare Marish, the knuckle has already been prepared, there will be something for Vasily to regale!

[Angela]

What sourdough do you have?

Angela, I saw, well and glorious!

Now you bake with leaven

It’s like a card. Today we want one thing, and tomorrow we want something else. We are all fickle!

: hi: Natasha, I typed a whole message for you here, but my new laptop dropped the whole thing somewhere. Time is short, so I will be brief. You have excellent baguettes. I already bought chickpea flour. You still have to master the leavens.

You still have to master the leaven

Yes, you have to.

Natasha, I read here about leaven. So much has been written .... I haven't read everything in the evening. I took the books. They write that the wheat leaven is the most whimsical. In one book, it takes as much as 3 weeks to prepare such a leaven. And I have not read anywhere about the hydration of the leaven (and even 50%). Can you give me a link?

[lungwort]

lungwort, can I tell you? Well, so as not to read a lot

I have not read about the hydration of the leaven (and even 50%) anywhere.

Hydration is the amount of water for every 100 g of flour in the sourdough.
100 g water and 100 g flour = 100% hydration
50 g water and 100 g flour = 50%

[Natick]

Natick, you know, you can read a lot, but until you do it yourself you won't understand anything. For me personally.

It takes 3 weeks to prepare such a leaven.

Yes, I grew wheat for a long time. But I like her, and in my opinion she is not capricious at all. To be precise, she has 45% hydration.Now, in general, there are no problems with her, she lies in the refrigerator, and once every 5-7 days I feed her and, if necessary, take her for baking. So that is all.

Can you give me a link?

But the problem with the link. Because I am a big confused person, I will copy to you now, what I have copied, and send it in a personal.
And yet Tats there is a link in the "sisters' bread", I generally liked it a lot, and I learned a lot.
Here. 🔗
I immediately opened it for you with leaven.
Vikus and a question for you, can I? If I have manitoba sourdough, can it be converted to plain flour?

If I have manitoba sourdough, can it be converted to plain flour?

Is it like putting her on a diet? Enough tasty food, is it time to eat easier?
Sure you may. Only I would do it a couple of times. First, I would feed simple flour and manitoba in half, and then simple.

[Vikus,]

Vikus, Thank you! When I started the leaven, for the sake of interesu, I put one on manitoba, and the second on ordinary flour. So the one on Manitoba was growing all blistery, lush. And the usual one was somehow, to put it mildly, nondescript. So I endured it, and then threw it away, "like a Roman"
Maybe you need to start with strong flour, and not just any one?

Maybe you need to start with strong flour, and not just any one?

Yeah ... start on the strong, feed the strong ... Manitoba won't be very expensive, then? I fed it with 1st grade flour - she liked it. Top grade - whims begin. And then she kneaded it all and washed the jar. The dough is kneading, I think what I wanted to do? Oh, feed the leaven .... and oops! surprise, but there is no leaven.
While I started a rye.

: hi: Girls, thank you very much. Now I will know about hydration. My rye sourdough is still ripening and I'm thinking what kind of hydration is it? The fact that more than 100% is a fact. And it doesn't bubble up very well. It looks like we have to start all over again. Thanks again and went on to read, gain my mind.

[Natick]

And it doesn't bubble up very well

Natick, and which one did you put?

[Vikus]

and oops! surprise, but there is no leaven.

Manitoba will not cost much?

VikusWell, this is a hobby And how people collect stamps, or something more expensive. And we are all - leaven

Natasha, I put the rye sourdough 1: 1, it seemed sooooo thick, I can't turn it with a spoon. I added some more water to thick sour cream (15%). I put it in the evening to the radiator in the kitchen. And in the morning she is as lifeless. I fed her more, put her in a warm place, she has grown with me today more than 2 times. I look at her and wonder what to do with her? Should I still feed? Now, she almost spoke in verse. It's only the beginning?

[Natasha]

Natasha, I have a semi-finished rye product from Viki. Not complicated and problem-free.

I read about the semi-finished product and put it aside in bookmarks. I'll try to deal with the one that began to bubble with might and main. If something practical will come out of it, I will definitely write.

I converted the leaven into wheat. She baked baguettes. I've never gotten such baguettes. And the crust was crispy, and the crumb was airy, porous. And the taste .... The only blunder - there was no "explosion" of the dough. It is her own fault, she slightly dried the top crust during proofing and the notches turned out to be not so hot.

I never got such baguettes

Very, very happy for you!
You see, I've already made friends with leaven. Nothing complicated, right?

The only blunder - there was no "explosion" of the test

Is this a blooper? You didn’t bake them for the exhibition. The main thing in bread is taste! And the exhibition option is so, to satisfy your own, some small ambitions. To be proud of herself! I look in my own way, in my opinion he absolutely does not care what cuts on the bread and how beautiful he is

Thank you very much for the recipe! Sooo delicious! :)

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