50% whole grain baguette

I made a batch of pizza dough balls last night for next week's and it just occurred to me to steal one to make a baguette this morning, which is exactly what I did. It had 20% WW, 30% whole grain Kamut, and the rest was with bread flour. My pizza and baguette doughs share the same recipe except the pizza dough had a lower hydration and less developed, all made with a 95% biga and a 5% SD starter. I was very pleased with the expansion in the oven, which had twice the height and roundness of a 50% rye loaf I baked yesterday. Obviously, this baguette does not have alligator's ears and doc's bee nest crumb but I am very happy with it, felt much better than yesterday after uncovering the baking pan and seeing the expansion of the loaf. Cheers!

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