Thank you Ian....Part failure / Part success/ Kamut / Durum / Bread Flour Bread
So, I wanted to try some Kamut with Durum flour and was browsing around and saw several of Ian's recipes, which I read but didn't try..... will next time. I was using a new flour (Kamut) and thought I should go with a recipe I'd done before.. That said, Ian's instructions on long fermentation saved me from trashing the whole thing...
Since I am familiar w Hamelman's Semolina recipe, which I baked several times successfully, I decided to do it again, only instead of 400 gm. Bread flour and 600 Durum, I did 500 Bread and split the other 500 between durum and Kamut.
The bulk rise had me alarmed... like nothing happened...................... for hours......................... and hours. Like nothing. It was late at night so I tucked it into the fridge and went to bed. Got it out next morning, saw it had doubled very nicely, brought it to rt over 2 hours, shaped, and then baked ~ 3 hours after the shaping.
I'm satisfied that it wasn't a total catastrophe and to be honest, it's delicious. But was thinking I should've hydrated the flour more to get my usual open crumb. I'm leery of that also b/c my slashing ended up just opening up avenues for distorted escape.
Maybe the best route for Kamut is a chapati. lol
Any advice is wholly welcome
hester
tidy loaves, I love the color in both the crust and crumb. I've never tasted kamut, it's really expensive here, so have been holding off until I can be fairly sure I won't be making an expensive brick.
I dunno, I think your "accidental" looking crust is very friendly looking.
Must taste great though, and you'll enjoy it anyway, yes?
Keep on baking,
Carole
Indeed, taste is really great. Especially as toast. I still wonder what the issue was, I am pretty sure it was underhydrated... and yes, I kind of like the wild appearance. Thank you again
hester
my theory is as long as it tastes good. It does not have to look perfect. I have some spelt and eikhorn flour that I NEED to use up ASAP. Your idea of using the Hamelman recipe is great. this was a bread that came about because I had a bit of ripe starter and I wanted to make a simple 123 bread. Left over this and that. It landed in the dutch oven a bit wonky, Scoring went well,for a change, but it tasted great.
Indeed the taste, esp. toasted is spectacular. Amazing. It's great with just olive oil, or a red pepper spread or butter and jam. Truly versatile.
Thanks again
hester