Advertisement
Baguette with Wheat Germ
Adapted from a recipe by Didier Rosada
- Makes
4
loaves - Difficulty
Medium
- Ready in
16 hr
Ingredients
| Ingredient | Amount | Baker’s Percentage |
| For the wheat sponge: | ||
Method
Prepare the mise en place for the wheat sponge.
To make the sponge, combine the all-purpose and fine whole wheat flours and water with the yeast in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 75°F (25°C) for 12 hours.
When ready to make the final dough, pre
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe