French Baguettes with Poolish
Recipe adapted from the King Arthur French Baguette to use kamut flour mixed with all purpose flour.
Yields
Makes 3 long baguettes
Ingredients
Poolish
| Ingredient | Weight |
|---|---|
| Kamut Flour | 100g |
| Water | 105g / 70ºF |
| Instant Dried Yeast | 0.6g |
Note: The instant dried yeast could be subbed for 25g of sourdough starter
Final Dough
| Ingredient | Weight |
|---|---|
| Kamut Flour | 300g |
| White Flour | 100g |
| Water | 255g / 80ºF |
| Salt | 12g |
| Instant Dried Yeast | 1.5tsp |
| Poolish | ? |
Baker’s Formula
| Ingredient | Total | Percent |
|---|---|---|
| Kamut Flour | 400g | 80% |
| White Flour | 100g | 20% |
| Water | 360g | 72% |
| Salt | 12g | 2.4% |
| Instant Dried Yeast | ? | ? |
Timing
- Poolish Fermentation: 12-14hrs
- Bulk Fermentation: 1.5hrs - 2.5hrs
- Proof Time: 1hr
- Bake Time: 15mins
Sample Schedule
- 11:00pm: Mix the poolish
- 12:00pm: Mix the final dough
- 2:00pm: Shape baguettes
- 3:00pm: Bake
- 4:00pm: Done
Steps
- Mix the poolish and let sit on the counter, covered, overnight (~14hrs)
- Mix all ingredients / poolish together in a stand mixer using a dough hook on medium-low speed for about 4mins
- Bulk ferment for 45mins
- De-gas and fold together and allow for another 45mins
- Preheat oven to 450F with a bakers stone on the middle rack and a large cast iron skillet on the bottom rack
- Divide into 3 and preshape to a rectangle
- Allow to rest on the bench for 15mins - 1hr
- Shape into baguettes and place in couche, seam-side-up
- Final proof for 45mins
- Boil a kettle full of water
- Transfer to a baker’s peel covered with parchment paper, seam-side-down, and score
- Transfer loaves (on the parchment paper) to baking stone and pour boiled water onto the cast iron pan
- Bake for 15mins