Wheat and Buckwheat Baguette (Wheat Base)

Prepared, hand-rolled and baked by Roser (thank you!)
Dough prepared with Panasonic SD-255
Programme "French" and taken out after 4:45h

250 gr. wheat sourdough base
150 gr. Dove Buckwheat Flour
450 gr. Hovis Strong White Bread Flour
2 teaspoons salt
250 ml water

Oven baking is MUCH better than machine baking

Unsing my Panasonic SD-255 as a mixer, I have been baking some bread loaves in the oven now and I must say: The quality is quite different. The bread which I baked in the oven was much better than the one I baked with the machine. Not only was it much more crunchy on the outside; the texture of the inside was much better too! You can actually see it from the pictures below.

I think that in the future, I will bake more bread in the oven. However, it is good to use the Panasonic SD-255 as a mixer - and just take the dough out before the baking cycle starts, i.e. on the French programme after about 4:45 hours.

Wheat Baguette (Wheat Base)

Hand-rolled.
Dough prepared with Panasonic SD-255
Programme "French" and taken out after 4:45h

250 gr. wheat sourdough base
500 gr. Hovis Strong White Bread Flour
2 teaspoons salt
250 ml water

Wheat Baguette (Rye Base)

Hand-rolled.
Dough prepared with Panasonic SD-255
Programme "French" and taken out after 4:45h

250 gr. rye sourdough base
500 gr. Hovis Strong White Bread Flour
2 teaspoons salt
250 ml water

German Version of a Catalan "Coca" (Rye Base)

Hand-rolled.
Dough prepared with Panasonic SD-255
Programme "French" and taken out after 4:45h

250 gr. rye sourdough base
500 gr. Hovis Strong White Bread Flour
2 teaspoons salt
250 ml water