All Kamut Bread
I found this recipe at the Spanish baking forum http://elforodelpan.com. I used an italian white Kamut flour and a preferment in two builds.The dough was very soft and very pleasing to knead. The crust is light and the taste is sweet and delicious!
NOTE: the hydration percentatge resulting in "The Dough" table does not take in account the water from the soaker (100gr) and the preferment (360gr). Actual hydration is 77.5%
The Dough
| Ingredient | Weight | US Volume | Bakers Percentage | |
|---|---|---|---|---|
| Kamut flour | 580 g | 20.46 oz | 4.55 cups | 100.00% |
| Water | 269 g | 9.49 oz | 1.14 cups | 46.38% (hydration) |
| Preferment | 715 g | 25.22 oz | 5.6 cups | 123.28% |
| Salt | 22 g | 0.78 oz | 1.6 tbspns | 3.79% |
| Soaker | 217 g | 7.65 oz | 0.96 cups | 37.41% |
|
Total Weight: 1803 grams / 63.60 ounces Total Flour Weight: 580 grams / 20.46 ounces |
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Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted.
Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.
Method
First preferment, the day before (evening):
1.5 gr starter
117 gr kamut flour
117 gr water
Second preferment (morning):
235.5 gr first preferment
235 gr kamut flour
235 gr water
It took 10 hours at room temp to double in volume
Soaker (morning):
60 gr sesame
64 gr flax
100 gr water
For the final dough I mixed the preferment, 480 gr kamut flour and 269 gr water. After the 30 minutes autolyse I added the soaker and salt and kneaded for 10 minutes. Bulk proof was 1 hour with one S&F in the middle. Shaped in two batards and left to final ferment for 1 hour. Baked at 250ºC with steam for 10 minutes, then at 210º for 30 minutes more.
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Beginners
Re: Kamut Bread
by lenohbabeI woul love to try this recipe as I bought Kamut flour on a whim and don't know what to do with it I am reasonably new to sourdough baking and still learning. My question is would 1.5grams of starter be enough to kickstart the preferment (not sure mine would) I think my starter is 100% hydration same amount flour and water. Would that work ? Also what time of the day would I actually be baking this bread if the second build takes 10 hours am I baking the bread after the next process. Sorry if I sound so stupid it's very complicated for a new sourdough baker to understand all this science. The bread looks amazing thanks in advance for your help :-)
Re: Kamut Bread
by lluisanunezSorry I didn't notice your message. The second preferment is done in the morning, say at 8:00, then after 10 hours (about 18:00) i did the final mix, and baked at 20:30, for 50 minutes at 250ºC
This formula uses most of the fermenting time in the preferment, so the bread is quickly made
Re: Kamut Bread
by lenohbabeWell lluisanunez I did it ! thanks for the recipe I couldn't believe i would get anything resembling a loaf when I only started with 1.5g of starter................Sourdough starter is just a truly amazing thing it breaths, grows, moves and even makes noises as it lives on my windowsill.............my loaves are a wee bitty well fired, you didn't give baking times or temperatures so i obviously overcooked my loaves. thanks again
x regards Lenohbabe
Re: Kamut Bread
by lluisanunezWell done! But you should try simpler recipes to begin with!
Isnt't kamut delicious?
Re: Kamut Bread
by lenohbabeI love the taste of kamut. thanks again.
I'm a newbie to sourdough but have made bread for years( too many to remember!). I always use some organic Kamut, it makes lovely bread. I have also used it as my starter, 50gms with equal wt water. There were a few bubbles after 24 hours, smelling sweet and very lively after only three. I keep it on a shelf next to my Aga.