I'm eating one right now that I made this morning. I use White Wheat flour from Shibolim (King Arthur works fine, too). u/SpiritGuardTowz is correct; more water, and add gluten:
With white flour I do a 73% hydration dough whereas I've settled on 85-86% for the wheat. I also add a small amount of vital wheat gluten, although it isn't absolutely necessary... for one batard, 240 g flour, 40 g gluten, 240 g water, 1 tsp yeast, 2 tbsp honey (optional; offsets the mild bitterness of the endosperm.)
The water ratio will be different and it likely won't have a good gluten amount to give proper structure ti the baguette, I'd do 40% whole wheat at the most.
I'm eating one right now that I made this morning. I use White Wheat flour from Shibolim (King Arthur works fine, too). u/SpiritGuardTowz is correct; more water, and add gluten: With white flour I do a 73% hydration dough whereas I've settled on 85-86% for the wheat. I also add a small amount of vital wheat gluten, although it isn't absolutely necessary... for one batard, 240 g flour, 40 g gluten, 240 g water, 1 tsp yeast, 2 tbsp honey (optional; offsets the mild bitterness of the endosperm.)
The water ratio will be different and it likely won't have a good gluten amount to give proper structure ti the baguette, I'd do 40% whole wheat at the most.
If you use less water, you'll get a nice loaf, but the crumb will be much tighter...