Here are some amateurish mini-baguettes I baked yesterday. For flour, I used white Khorasan flour (Kamut®), hydrated at 80%. Khorasan wheat (named after the Khorasan province in Iran, where the wheat is speculated to have originated from) is an ancient grain, which is said to be sweeter and nuttier (indeed!) in flavor than the modern wheat.
At 80% hydration, the dough (which was short-mixed, using no poolish or any other types of preferments) required only two stretch-&-folds throughout the initial warm fermentation, which took about 12 hours. Khorasan flour naturally has high protein content (reportedly higher than the modern wheat); hence, it can absorb a lot of hydration. Nonetheless, the generated gluten network is not as strong. It can be, in my experience, fragile. However, once the dough is acidified enough, because of the fermentative reactions, the dough becomes progressively easier to work with. Because of the weak gluten, it is difficult to achieve open crumb. Yet, the crumb is very soft, moist, and buttery. Below are some pictures. Good day!