Next thing on my agenda was to test "overnight proofing", or "retarded dough" (or something like that).
The recipe is:
80g starter at 100% hydration
100g kamut flour (whole grain)
100g bottled water
410g unbleached white organic flour
240g bottled water
(I’ve calculated a 70% hydration level, and 36% sponge/bread ratio.)
Here is the timeline of what I did this time:
8h00 Refreshed my starter.
15h00 Prepared the sponge.
20h30 Mixed the dough. Autolyse 30 minutes.
21h00 to 23h00 Fold 2x every hour.
23h00 Put the dough in the fridge, in a glass bowl, covered with a damp towel.
8h00 (I was supposed to wake up at 7am but oops) Got the dough out of the fridge. It has doubled overnight.
9h00 Shaped the 2 baguettes in linen folds. Covered with a damp towel
(Pre-heated the oven and pizza stone to 500F)
11h00 Slashed the dough, cooked for 30 minutes at 475F, with a bowl of water, reducing heat to 450F after 15 min.
I think the dough was overproofed but I’m not familiar with high hydration bread. Also one of the two baguettes was a bit overcooked (almost burnt on the underside), but the other was just right. The taste was mild and very pleasant, with nutty undertones due to kamut. The dough was very sticky and hard to manipulate. Next time I will use a different timeline and put the final shaped dough in the fridge instead.
Anyway my Facebook friends are jaleous.