Recipe: 25% Kamut Baguettes With Kamut Poolish

Kamut flour has become a staple in my flour blends. It adds a nuttiness to the flavor of the bread and as it has a different kind of gluten than wheat gluten, provides a softness to the crumb that is very pleasing. You don’t get a really open crumb with Kamut since it is a whole-grain flour, but as it has under 12% protein, you’ll still get some very nice oven spring and expansion.

For baguettes, my flour blend is as follows: 50% AP Flour, 25% Bread Flour, and 25% Kamut. I use half of the Kamut (unsifted) to make a poolish and I sift the other half for the final dough. Let’s get to the recipe!

Formula

Flour100.00%
Water75.00%
Salt2.00%
Yeast0.38%
Total %177.38%

Poolish

Kamut Flour (unsifted)105g
Water105g
Yeast @ 0.3%0.31g
Note: This is more than what’s needed just to make sure there’s enough.

Final Dough

Kamut95g
Bread Flour191g
AP Flour381g
Water @ 95°-100°F477g
Salt15g
Yeast (instant)3g
Poolish @ 25% of Total Flour191g
Total Yield1353
4 X 335g loaves
Total Flour763
Total Water572

Make the Poolish. Combine the ingredients and mix well, then cover and set aside, until poolish about doubles. It’ll be ready when it passes the float test. This can take up to 6 hours on cool days. With a Kamut poolish, you won’t see a lot of bubbles on top, but you will see lots of bubbles on the sides and bottom of your container.

You can also make the poolish the day before and stick it in the fridge. This will allow the organic acids to really develop. Not only will you get lots of flavor from this, but it will also add extensibility to the dough.

Mix. In a separate bowl, combine all the dry ingredients (yes, even the yeast and salt) and mix well until everything is nicely distributed. Add all but about 50g of water and make a shaggy mass that has no dry ingredients. Cover and rest for 15 minutes, add the reserved water, and work it into the mass. Once all the reserved water has been incorporated, mix until you have no large lumps in the dough.

Bulk Fermentation. About 1 1/2 – 2 hours. Look for about 50-75% expansion (not doubling)

Folding. Fold the dough twice within the first hour.

Divide and Preshape. Scale-out 335g pieces. Shape either into taut balls or roll into jelly rolls, then set aside on a well-floured couche. Rest for 20 minutes.

Preheat your oven to 500°F

Shape and Final Fermentation. Shape into baguettes and place onto a well-floured couche. Check the loaves at 45 minutes. When you poke test, the hole should fill in slowly.

Bake. Bake with steam at 460°F for 12 minutes. Remove the steaming container, and reduce oven temp to 400°F. Bake for 15-20 minutes to harden the crust and bake out most of the water from the crumb.

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