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Demi Baguettes with Yecora Rojo Wheat
Here is an easy recipe for sourdough demi baguettes with 20% whole grain flour: nutty and malty yecora rojo wheat. You can try this wheat variety, or use the recipe as a springboard to experiment with different flours and amounts of whole grain. The whole grain component and sourdough leavening add delicious complexity to the baguettes while retaining the classic baguette characteristics of a crispy crust and chewy, airy crumb.
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Key elements of successful baguette baking include good fermentation, skilled shaping, high temperature, and steam creation during the first 5-10 minutes of the baking process.
This video runs through the steps of making demi-baguettes using a shaping approach for a tapered edge. You’ll notice that the sourdough starter is low hydration and whole wheat for this particular batch, while the recipe calls for a standard 100% hydration sourdough starter. Any live starter is fine!
This video shows how to shape the demi baguettes with rounded edge.
Before loading the demi baguette dough into the oven, you should preheat a baking surface (fibrament baking stone, steel) or enclosed vessel (e.g. Breadtopia Hearth Baker) to 500F for at least 30 minutes. If you’re baking on a stone or steel, you should have steam-creation setup as described below or in this Poppyseed Crusted Yorkville Baguette recipe. If you’re using an enclosed baking vessel, you won’t need to create steam because the lid will trap enough steam coming off the dough to ensure optimal oven spring and crustiness.
Baking stone and aluminum pan underneath with a pinhole. If your heat coils aren’t exposed, you can add a baking sheet under the aluminum pan to catch the dripping water. In this setup, the water drips onto the base of my oven between the coils.
No need for a steam system with the Hearth Baker. Leave the lid on for at least 10 minutes.
Demi Baguettes with Yecora Rojo Wheat
Demi baguettes are the perfect solution for the home baker who wants the airy, crispy deliciousness of baguettes without the challenge of the traditional length. Bake them on a fibrament stone with a steam pan underneath or inside the Breadtopia Hearth Baker for the perfect texture.
Ingredients
For Four Demi Baguettes (~280g dough weight each)
Baker's Percentage
Instructions
Mixing and Bulk Fermentation
Pre-shaping, Bench Rest, Shaping
Proofing and Baking Prep
Baking
Storage
Shopping List
Demi Baguettes with Yecora Rojo Wheat