Whole wheat mini baguettes with seeds

Instructions

Make whole wheat dough.

1. In a large bowl, add the two types of flour and mix with a silicone spatula.
2. Stir in the water and mix until both ingredients are completely integrated, no dry flour remains.
3. To mix it we can do it manually or in a stand mixer and using the hook. We will always mix at the lowest speed for a maximum of 2 minutes.
4. Cover the dough with a cotton cloth and make autolysis to take place for 30 minutes.
5. After this resting time, add dry yeast. Dissolve the yeast in 0,2 oz (5 g) of water and pour over the dough to homogenize completely.
6. Add the honey together with the salt and knead again until it is integrated.
7. Once we have the dough with a developed gluten, add the seeds.
8. Knead carefully to avoid breaking the gluten mesh. We must fold them gently until they are evenly distributed throughout the dough.

Make bulk fermentation. 

1. Introduce the dough in an airtight container or bowl previously greased with olive oil. Cover with the appropriate lid or film to prevent the dough from drying out, and let it ferment for about 3 hours at room temperature.
2. The dough will grow 2/3 of its volume. At that point we refrigerate the dough until the next day.

Preshape and shape mini baguettes.

1. Warm the dough 2 hours or 2 and 1/2 hours before working with the it.
2. Slightly flourish a work surface and dump the dough.
3. Divide into three equal portions, about 6,7 oz (190 g) each, and preshape.
4. Cover the pieces with a cotton cloth and leave to rest for 15-20 minutes. After this time, we proceed to shape our breads.
5. We will have prepared a linen (couche) or in its defect a linen tablecloth or cotton very large, floured generously. Set aside.
6. To shape the breads we will do it in the same way that we shape baguettes. You can see it illustrated in this post.
7. Once it is shaped, spray with water and cover the entire exterior with seeds.
8. Place the wholemeal bread over the couche. We repeat this step with the other two pieces.
9. Cover and allow to rise for about 60-90 minutes. You should note that they almost doubled in volume.
   

Bake.

1. When there are 45 minutes left to bake the breads, we will preheat Emile Henry's oven.
2. Introduce the ceramic oven, base and lid, over the rack located in the lowest part of the oven and preheat to 480ºF.
3. Uncover the baguettes and proceed to make the cuts (score) before baking. We will do this with a slightly damp blade to prevent it from sticking to the dough and tearing it.
4. The cuts should not be inclined, they are practically straight. We will make 2 cuts in the mini baguette with a fast and safe movement, we should not hesitate or cut again on a cut. It will be somewhat laborious due to the presence of seeds on the outside.
5. Once we have scored the three breads, spray a little water on them and place them in the oven.
6. Using oven gloves, remove the lid from the ceramic oven and leave it on a surface that cannot be damaged. Transfer the breads, as quickly as possible, to Emile Henry's oven, and leave them on the holes.
7. Cover again with the ceramic oven lid, close the oven and bake for 10 minutes at 480ºF.
8. After this time we lower the temperature to 465ºF and bake 10 minutes more.
9. Finally remove the lid of the ceramic oven, always with the help of gloves, and bake about 5-8 minutesin convection to 425ºF.
10. Remove from the oven and let cool completely over a rack.

Notes

• This time I show you how to make the mini baguettes in 2 days. That way we can divide the work and make it more bearable. In addition to improving the flavours of bread after a period of rest. But, if you want to do the whole process from time to time, just let it lightly double in bulk fermentation and then follow the process as detailed in the recipe.
• If we make breads with sourdough, we must be much more careful with fermentations. Wholemeal flour greatly speeds up the proofing process and we run the risk of over-fermentation if we get lost with other things.
• The seeds I tell you about are optional, you can always adjust them to your liking.
• If we don't have a wooden board to transport the breads from the couche to the oven, we can do the following. Put a strip of baking paper and on this we will place the bread. This will allow us to move it to the oven without having to manipulate it with our hands, as we run the risk of spoiling it.
• We don't have to let them rise in the Emile Henry oven, as specified in the manual, because we need to preheat it well before using it in order to get good results after baking. Otherwise they would be soft or rubbery.
• The cuts or scores  just made them before baking. We can't score them for a few minutes before they're put in the oven.
• The final baking should be done with air/convection because it allows us to obtain a nice uniform golden browning, as well as to remove the excess of humidity that allows us to obtain a thin and very crunchy crust.
• Preservation: this bread has a short shelf life, ideally it should be eaten on the same day we make it.
  

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• Breakfast
• Whole wheat flour