Kamut Sourdough Baguettes

These lovely baguettes are made with a stiff levain and all so needs 3 to 4 sets of stretch and folds and placed in to the fridge overnight for 14 hours after taking out ofthe fridge they are divide into 6 parts and shaped into Baguettes / rested for 1 hour and 50 minutes and then baked..

They're something that I have waited for to make for some time, these baguettes are comprised of close to 50 % whole grain, most of which is kamut or if you can make fresh kamut flour.

kamut flour imparts a sweet and nutty flavor to the dough that contrasts beautifully with the baguette’s rustic craggy crust but kamut is even appealing creamy yellow color to the crumb.
I made 6 x 312 grams baguettes. .

                                    Absolutely Delicious         nutty flavor!
 look at those crumbs!!

           Out of oven and cooling for 2 hours..

after 1 hour and 5o minitues raising the are ready to go in oven...

shape into baguettes..

shape into round balls , let rest for 30 to 45 minutes.

after 14 hours in the fridge the dough is ready to cut into 6x 312 grams each..

3 to 4 set of stretch and folds for 2 hours./ every 30 minutes..

after the 1 hour rest added the stiff levain and salt and a bit of warm water, just enough to mix it..

Mix the flours and 700 grams of warm water and let rest for 1 hour covered.

the stiff levain is ready after 4 hours in the oven off with the oven light on..

have the flours and starter ready to mix for the stiff levain..

Absolutely Delicious!!