Rye and Kamut baguettes. Foolproof way for cold winter.
Fermentolyse overlapse with levain building, save time and allow flour to hydrate. Bulk ferment was proof to maximum before cold retard. Dough was handled while cold with no need for further proofing. All it takes after shaping was to relax them for 1 hour for maximum oven spring. I still hate scoring baguette because I'm pretty bad at it. Do you use a curved lame or just the blade?
Formula:
Levain:
67g ww starter @peak
160g water
80g kamut
80g rye
1.5 hour at a very warm spot
Mix in:
300g water(use 280g and reserve 20g as needed)
13g salt
150g ap flour
260 bread flour
7g diastatic malt
7g vital wheat gluten
total bulk 8 hours(the 1.5 hour above included)
Fermentolyse 1 hour> s/f +slap and fold 50 times, add reserved water as you go> rest 30 mins letter fold> transfer to a lightly greased pyrex> 4 sets of coil foil over the next 2.5 hours> last 2 hours untouched, dough should be doubled >straight to the fridge for 16 hours
Next day:
Tip dough on a floured surface> rest 10 mins> divide dough and preshape into 4 cylinders>rest 30mins> shape 4 baguettes> rest 1 hour on a couche > tip baguettes onto parchment > score and bake@500f for 12 mins with steam> remove parchment and steam tray and bake @450 for 18mins
Comments
Wow wonderful baguettes! Great grigne and open crumb. The baked baguettes do not show that you don’t like scoring them, they look amazing. I have a ufo style lame so the blade isn’t curved. I like this for all my scoring including baguettes.
Benny
Good to see you here!
It was more like fraying and picking rather than scoring for me. I have basic understanding of how they should be scored, but I lack the skill to score with conviction. I used a curved lame and everytime I tried to do quick scores I ended up tearing it. It's so much harder than scoring a cold loaf, I'll order myself an UFO lame to see if I get better at it. Thanks Ben!
To make scoring easier, you could place the shaped baguettes in the fridge to chill them and firm up the dough 30-60 mins does the trick. Dipping the blade in oil is great, water works as well. Many bakers like curved blades for scoring all their dough, I just prefer the straight blade of the ufo and with the ufo, you have is close to the blade so I feel I have better control.
Benny