How Can I Achieve A Consistent, Tender Crumb And A Nicely Browned Crust On My Baguettes While Using A Combination Of Type 55 And Whole Wheat Flours In A Steam-injected Deck Oven With A Relatively Low Temperature Range Of 400°F To 425°F?

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To achieve a consistent, tender crumb and a nicely browned crust on your baguettes using a combination of Type 55 and whole wheat flours in a steam-injected deck oven, follow this organized approach:

1. Flour Ratio and Hydration:

  • Flour Mix: Start with a 70% Type 55 and 30% whole wheat ratio. This balance provides tenderness from Type 55 and added texture from whole wheat.
  • Hydration: Increase water content due to whole wheat's higher absorption. Aim for a dough hydration of around 70-75%.

2. Dough Development:

  • Autolyse: Begin with a 20-minute autolyse using flour and water to initiate gluten development.
  • Mixing: Add yeast and salt after autolyse. Mix until shaggy, then develop dough with folds or a short mix.
  • Fermentation: Use a slower, longer bulk fermentation, possibly with a cold proof in the fridge overnight to enhance flavor.

3. Oven Setup and Baking:

  • Temperature: Preheat the steam-injected deck oven to 425°F.
  • Steam: Use steam generously during the first 10-15 minutes to promote crust development.
  • Venting: Vent the oven after steaming to allow crust browning and drying.

4. Scoring and Baking:

  • Scoring: Score baguettes just before baking with a lame or sharp knife at a 30-45 degree angle.
  • Baking Time: Bake for 20-25 minutes, monitoring internal temperature to reach 205°F-210°F.

5. Cooling:

  • Cooling Process: Cool baguettes on a wire rack for at least 1-2 hours to set the crumb properly.

6. Monitoring and Adjustment:

  • Internal Temperature: Use a thermometer to ensure proper doneness.
  • Crust Color: If browning too quickly, consider using foil to prevent over-browning.

7. Experimentation and Tracking:

  • Test Batches: Start with a 70:30 ratio and adjust as needed.
  • Baking Journal: Track each bake's details to refine your technique.

By following these steps, you can achieve the desired texture and crust in your baguettes, even with the lower oven temperature. Adjustments may be necessary based on your specific environment and equipment.