Baguettes au levain aux céreales (multi-grain sourdough)

This version uses a stand mixer but the recipe can be made by hand also. There are a number of method variants and they all work. This one is less labour intensive and a big ingredient is time – resting time and proofing time. This recipe starts about 20 hours before you bake it
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Cuisine French
Servings 16 slices
Calories 115 kcal

Equipment

  • Stand mixer with dough hook

Ingredients
  

For the leaven

  • 100 g sourdough starter
  • 50 g T65 flour or strong white flour
  • 50 ml lukewarm water

For the dough

  • 250 ml lukewarm water
  • 150 g T65 flour or strong white flour plus a little for sprinkling
  • 300 g farine aux cereales/multi-grain flour
  • 10 g salt

Instructions
 

Set the leaven

  • Put the sourdough starter in the mixing bowl and add the 50ml water. Add the T65 flour and mix with the bakers whisk. Cover with a cloth and leave for 2 hours.

The Autolyse

  • Add 250ml water. Add the flour and then mix with the dough hook for 5 minutes, first slowly for 2 minutes and then at medium speed for 3 minutes.
  • Cover the bowl wih cloth and leave to rest for 2 hours.

Proofing

  • Sprinkle the salt on the surface of the dough and mix with dough hook for 8 minutes.
  • If the dough does not form a ball on the dough hook then you may need to add more flour. At this stage, use just T65/white flour adding 2 tbsp at a time.
  • Transfer the dough to an oiled bowl covered with a cloth or round plastic tub with a lid. The container should be large enough to allow expansion of up to 2 1/2 times the volume of the original dough.
  • If you are using the dough same day, leave in warm place and allow to rise for 2 or more hours. Otherwise put in the fridge overnight. The dough will continue to rise while in the fridge but more slowly.

Shaping the baguette

  • If the dough was in the fridge then take the bowl out of the fridge and leave to stand for an hour.
  • Flour the work surface. Tip the dough out on to the work surface and divide in half. Take one half of the dough, fold it, sealing the join. Turn over and do the same, and then do once more.
  • Shape into baguette shape with the final sealed join underneath. Lightly flour the surface of the bread. This will emphasise the surface of the bread and the cuts that will be made.
  • Place onto a lightly oiled baguette tray (or a baking tray lined with silicone mat or baking parchment).
  • Using a grignette or sharp knife, make 4 slashes in the top of the of the dough and then cover and leave to rise for 2 to 3 hours.

Baking

  • If your oven has a steam function, use that as in the oven instructions; otherwise place a casserole dish of water on bottom tray of the oven. This will create some steam during the baking which helps the formation of the crust.
  • Bake at 225'C (conventional oven) for 23 minutes or 225'C (fan oven) for 20 minutes. After making these a couple of times you will probably want to adjust these times to suit your own oven and how well baked you like your baguettes.
  • Place on a cooling rack to cool.

Nutrition

Calories: 115kcalCarbohydrates: 24gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 244mgPotassium: 81mgFiber: 2gSugar: 0.1gVitamin A: 2IUCalcium: 9mgIron: 1mg
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