Kamut-Turkey Whole Wheat Spelt Tomato Sour Dough Bread
After returning from a great weekend at the first ever The Fresh Loaf get together just outside of Boston I ended up with some left over starters that I had brought with me. I decided to use most of the corn flour/AP starter along with some AP starter to make my next bread.
Now that Spring has arrived I wanted to get into the mood so I used some chopped tomatoes in this one along with some cilantro roasted onion olive oil, Kamut flour and Turkey Hard Red Wheat flour and some Spelt flour. I added some mashed potatoes to add some extra softness to the crumb.
I followed my normal procedure below for making the bread and I must say I was very happy with the results. You can really taste the tomatoes and the specialty olive oil I added. The nuttiness of the Kamut, Spelt and Turkey flour really combined to make a nice complex flavored bread. The crumb was nice and open for such a whole grain bread and the potatoes really did help make the crumb nice and moist.
Starter Build 1 (Corn/AP Starter)
95 grams AP Flour (KAF)
55 grams Corn Flour (Bob's Red Mill)
50 grams Seed Starter at 65% hydration (If you use a 100% hydration starter you need to adjust the water amount and flour amount to compensate)
90 grams Water at room temperature.
Mix all the above ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 4-8 hours or until the starter has doubled. I usually do this the night before.
Starter Build 2
75 grams AP Flour
25 grams Corn Flour
75 grams Water at room temperature
Mix all the ingredients into the starter from step 1 until they are incorporated. Cover with plastic wrap and let it sit for 4-6 hours or until doubled. You can then refrigerate for up to 1 day or use in the main dough immediately. Note: You can either use all of this starter or per the recipe below use only 300 grams and combine with 125 grams of a AP starter at 65% hydration.
Main Dough Ingredients
300 grams Kamut Flour
150 grams Turkey Red Hard Wheat Flour
130 grams Whole Spelt Flour
200 grams Mashed Potatoes
130 grams Diced Tomatoes Drained (I used a can and drained very well)
18 grams Seas Salt
28 grams Cilantro, Roasted Onion Infused Olive Oil
415 grams Water
Main Dough Procedure
Mix the flours, and 365 grams of the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. Next add the salt, starter (cut into about 7-8 pieces), oil, and tomatoes and mix on low for a minute. Add the rest of the water unless the dough is way too wet. Mix on low-speed for another 3 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and shape as desired. Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray. The dough will take 1.5 to 2 hours depending on your room temperature. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 1 minute lower the temperature to 450 degrees. Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.