Same-day Kamut French Baguettes
Based off the Food Nanny’s recipe, with slight adjustments taken from the King Arthur baguette recipe, especially around getting appropriate steam in the oven.
Makes 2 baguettes in about 2hrs.
Ingredients
- 17g instant yeast
- 290g warm water (105F)
- 8g sugar
- 386g kamut flour
- 15g salt
Steps
- Preheat oven to 450ºF with a baking stone in the middle rack and a large cast iron pan on the bottom rack
- Note: The stone should have about an hour at full temp to heat appropriately
- Mix yeast, 90g of water, and 4g of sugar in a bowl and let sit covered for a couple of minutes
- Honestly, you might not need to do this with instant yeast, but it’s nice to do to check the strength of your yeast
- Mix together the flour, salt, remaining sugar (4g), and yeast mixture in a kitchen mixer or larger bowl
- Slowly add the remaining water (200g) while the mixer is running
- Mix till soft and elastic
- Dump out onto bench and knead lightly till elastic and in a ball
- Divide into two and shape into baguettes
- Place in a bakers couche, seam-side-up, to rise for 30mins or until doubled
- Boil a kettle of water
- Move the loaves, seam-side-down to a baker’s peel covered by parchment paper and score the loaves
- Slide the loaves onto the baking stone
- Pour the boiled water onto the cast iron pan
- Bake for 15mins or until hollow
- Remove and brush with melted butter and top with finishing salt
Notes
- It’s interesting to me that there’s only 1 ferment for this bread. I’d like to experiment with two to see how they turn out
- Given the timing of this, the final bread doesn’t really have a depth of flavor that I’m really in love with, but it does work to have warm, nice baguettes quickly