Sourdough Kamut Baguettes
An ancient grain sourdough baguette!
Servings Prep Time
6baguettes 30minutes
Cook Time Passive Time
40minutes 30hours
Servings Prep Time
6baguettes 30minutes
Cook Time Passive Time
40minutes 30hours
Ingredients
Stiff Levain
Dough
Instructions
Day 1 – Stiff Levain
  1. 11:00 am In a small bowl mix together all ingredients and knead a soft ball. Cover and keep at 27ºC (80ºF) for 4 hours.
Day 1- Dough
  1. 2:00 pm – Autolyse In a large mixing bowl, combine together flour and water until there is no dry bits left. Cover and let rest for 1 hour at 27ºC (80ºF).
  2. 3:00 pm – Mixing Tear up stiff levain in a small pieces and spread on top of the wet dough. Mix and pinch the dough until fully incorporated. Turn the dough onto non-floured counter and knead for 5-6 minutes or until the dough starts to become tight and shiny. Transfer the dough to the mixing bowl, cover with plastic film and let rest for 15 minutes.
  3. Turn the dough onto the counter and knead for another 2-5 minutes or until the dough becomes little tighter. See recipe notes.
  4. Transfer the dough to the mixing bowl, cover and keep at 28ºC (82ºF).
  5. 3:30 pm – 5:30 pm – Warm Bulk Fermentation After first 30 minutes perform the first stretch and fold and then two more sets spaced by 30 minutes each. After the last set, let the dough rest for the last 30 minutes of warm fermentation.
  6. 5:30 pm – 8:00 am – Cold Bulk Fermentation Cover the bowl tightly with plastic film and keep in the fridge.
Day 2 – Shaping and Baking
  1. 8:00 – Divide and Preshape Turn the dough onto lightly floured counter. Lightly stretch the dough forming a rectangular shape. Grab the top (longer edge of a rectangle) and fold in 1/3 of the way. Rotate the dough 180º , grab and fold the other edge of the rectangle overlapping it. Make sure the dough did not stick to the counter, flour lightly if required and place it seam down onto the counter. *See recipe notes.
  2. Divide the dough into 6 equal parts.
  3. Take each cut dough section, place upside down (seam towards you) onto counter. Flatten the dough lightly with your palm into rectangular shape. Grab and fold to the middle left and right edge of the rectangle, pinch together. Grab the top of the rectangle and fold over towards you to the other lower edge, sealing it together. Move back and forth slightly creating surface tension in the dough cylinder. Put it seam down onto a floured kitchen towel and cover with floured plastic film.
  4. Repeat the same with other 5 dough pieces, let rest for 30-40 minutes.
  5. 8:30 – Shape Take preshaped dough and turn it upside down on a lightly floured counter. Flatten it lightly with your palm forming a long rectangle. Fold in to the middle, the top longer edge of the rectangle. Rotate the dough 180º, fold in to the middle the other edge of the rectangle. *See recipe notes.
  6. Now with the first fold of both edges completed you created a 50% narrower rectangle. Take again the top edge of this new rectangle and fold in to the middle again. This way you have created again narrower rectangle.
  7. Once again take the top edge of this last rectangle and fold it over to the bottom edge and seal it together. Roll each end of the dough, creating a cone shape and sealing the ends. Flour lightly and place it seam down onto rice floured kitchen towel.
  8. Repeat the same process with other 5 preshaped pieces.
  9. 8:45 am – 10:15 am – Proof Proof the dough at room temperature for about 1.5 hours. Use “poke” test to determine when ready for baking.
  10. 9:00 am Prewarm the oven to 260ºC (500ºF), rack in the middle with baking stone, rack at the bottom with cast iron pan.
  11. 10:45 am Transfer proofed baguettes to parchment paper and fluted baking pan, score baguettes. *See recipe notes.
  12. Slide parchment paper onto the baking stone and fluted baking pan onto the rack beside the stone. Pour 1 cup of boiling water into hot cast iron pan.
  13. Bake at 246ºC (475ºF) for 20 minutes.
  14. Remove cast iron pan from the oven and briefly vent the oven.
  15. Reduce temperature to 232ºC (450ºF) and bake another 15-20 minutes or until golden brown.
  16. Let cool on a cooling rack for at least 30 minutes to an hour.
Recipe Notes
  • the goal of kneading is not to fully develop gluten but instead to accomplish that by 3 stretch and folds during warm fermentation.
  • dough shaping
  • dough scoring