Sourdough Artisan Bread Practice: Whole Wheat Baguette

天然酵种欧包练习之全麦法棍

Logging my weekly baguette practice. This time I used Baker Aiheziyou's formula, shown in detail in Photo 5.

I tweaked it slightly because I wanted a slightly thicker baguette, so I scaled up each ingredient by about 20%. Since flour water absorption varies, I also added a touch more water.

It still takes a lot more effort and practice. Keep working hard and keep practicing.

💡 Baker's Q&A & Troubleshooting (2)

Distilled from Author's Notes

Q:Can I use instant dry yeast instead? Should I divide the amount by 3?

A:I haven't tried making this formula with instant dry yeast. I feel it would turn out more like a sponge dough with a softer texture, rather than a classic baguette. If you do use instant dry yeast, the standard ratio is 5g of instant dry yeast per 500g of flour.

Q:Is natural levain the same thing as instant yeast?

A:Natural levain is a sourdough starter. I cultivate mine using just water and flour, though you can also build one using other methods.

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