Kamut Sourdough Baguettes 75% hydration
I really find that it is easy to get rusty when you don’t make baguettes regularly. The dough knows when you are anxious and fearful when it comes to preshaping and shaping. You must not feel fear.
This is an increase in hydration from the previous bake of this same recipe that was posted by Martin Philips of KA. I didn’t use IDY either time because my levain is so active I cannot imagine making it go even faster.
I did a fermentolyse of the all the levain used just past peak and dissolved the levain, diastatic malt and salt in the water. The added both flours and mixed until no dry bits are present.
Allowed to rest 78ºF for 20 mins, then I did slap and folds until the dough was smooth, about 200. I think I’ll use Rubaud next time to develop the gluten less or increase hydration or both.
Coil folds every 30 mins x three.
Bulk ends when the aliquot jar shows 20% rise, at this point the pH of the dough was 4.87 dropping from 5.19 at the time of the first coil fold.
The dough was placed at 3ºC and left for a total of 29 hours (I had to work). At this time the dough was divided and preshaped into three rolls. pH at this time was 4.53. After a brief rest of only 10 mins (the aliquot jar was rising fast) I shaped the rather elastic resistant to stretching dough into baguettes where are shorter than I would prefer. The shaped baguettes are placed in a Kamut floured couche. About 10 mins after shaping the aliquot jar was already just past 30% rise, the pH at this time was 4.48.
At this point the oven is preheated without convection at 500ºF and the shaped baguettes en couche are placed in a bag and put back in the fridge to firm up the dough to make scoring easier. 30 mins later boiling water is poured into the pan with the Sylvia towel to pre-steam the oven.
When the oven is fully heated another cup of water is boiled. The baguettes are transferred to a parchment lined peel and then scored. The baguettes are placed onto my baking steel and then the boiling water is poured into my cast iron skillet. The baguettes are baked at 480ºF for 13 mins with steam. The oven is then vented and the steam gear is removed. I transferred the baguettes carefully to a rack 2 positions higher than the steel to complete baking. This allows the bottom crust to bake a bit less darkly. The oven is kept at 480ºF but changed to convection and baked for 10 mins, rotating the baguettes halfway. The oven temperature is dropped to 450ºF, the baguettes are then rotated again and every several minutes until evenly browned and then removed.