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?
67g ww starter @peak
1.5 hour at a very warm spot
300g water(use 280g and reserve 20g as needed)
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
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