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%
|Kamut flour||580 grams||20.47 oz||100.00%|
|Water||269 ml||9 fl oz||46.38%|
|Preferment||715 grams||25.24 oz||123.28%|
|Salt||22 grams||0.78 oz||3.79%|
|Soaker||217 grams||7.66 oz||37.41%|
- Total Flour Weight:
- 580 grams
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. This recipe was originally in grams and has been automatically converted to other measures.
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
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.