Bakers in the U.S. can mimic this by making their flour mixture about 5% whole wheat. Sourdough baguettes will have the acidic tang that the bread is known for, which can add to the complexity of ...

He sneaks whole grains into everything he makes, from baguettes and ciabatta to even croissants. “We want our whole grains to eat like white bread — fluffier, lighter,” McConnell said.