Baguettes are something I’ve had my sights on for some time and they’re also probably one of the most requested. I’m really happy these are the first ones to share here. These demi-baguettes are comprised of close to 50% whole grain, most of which is fresh milled kamut1, an ancient wheat variety. Kamut imparts a sweet and nutty flavor to this dough that contrasts beautifully with the baguette’s rustic and craggy crust. I’ve talked in the past about spelt which also has some of these characteristics, but kamut, to me, is even sweeter and also brings a very appealing creamy, yellow color to the crumb. The hallmark of a good baguette is a thin, crispy crust and ultra tender interior — I’d say this recipe yields just that, and more.
But first, let’s talk about the mill giveaway.
I’ve partnered with Pleasant Hill Grain to give away a brand new KoMo Classic electric grain mill to one lucky reader of The Perfect Loaf. I’m very excited about this giveaway; it’s the first one of its kind here, and I love the idea of getting more people into baking sourdough with fresh milled flour. Entry to the giveaway is at the bottom of this post, so read on and enter!
Kamut is the commercial name for khorasan wheat.↩