The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rustic loaf. 70% bread flour, 20% whole wheat, 10% kamut.

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Abelbreadgallery's picture
Abelbreadgallery

Rustic loaf. 70% bread flour, 20% whole wheat, 10% kamut.

Rustic loaf. 70% bread flour, 20% whole wheat, 10% kamut.

trailrunner's picture
trailrunner

any more details on what/how/levain ??? would love to hear what you are doing to achieve such a miche. c

Abelbreadgallery's picture
Abelbreadgallery

For this bread, I didn't use sourdough. I made a preferment with 100 gr bread flour, 100 gr whole wheat flour, 130 ml of water and 1,5 gr of instant yeast, and I let it rest 3 hours. Then I have mixed this preferment with 200 gr of bread flour, 50 gr of kamut flour, 162 ml of water and 10 gr salt, and I have let it rest for almost 3 hours. Then I have shaped a ball, and I have let it rest for 2 hours. I bake it with the upside down, so I don't have to score the ball. I have baked it 42 minutes. The first 15 minutes at 240C (465F) with some moisture, and then remove the moisture and reduce the temperature to 225C (437F) for 10 minutes, then to 210C (410F) for 10 minutes more, and finally 195C (383F).

Have a nice day!

Abel Sierra.

www.breadgallery.wordpress.com

trailrunner's picture
trailrunner

I just ordered some kamut so I will be giving this a try when it arrives. I love the crumb. Also the upside down is so brilliant...lovely ears. c

isand66's picture
isand66

Great looking bread.  I love Kamut flour so I'm sure this one tasted as good as it looks.

Ian

Abelbreadgallery's picture
Abelbreadgallery

I usually prepare this loaf with a 10% of rye flour instead of kamut flour.
Nice flavour, too.

Have a nice day.

Abel Sierra

www.breadgallery.wordpress.com

jyslouey's picture
jyslouey

better, still, It's also nice to know that such an effect can also be produced with a pre-ferment without the use of of a levain.

This will go on my list of recipes to try.  I also made your tomato bread  and added some black  olives and rosemary.  

Thanks for sharing your  recipe.  Happy baking

Judy

Abelbreadgallery's picture
Abelbreadgallery

Thank you. Have a nice day.

Abel Sierra.

www.breadgallery.wordpress.com