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I was checking out my stash of grains and realized that I have a lot of Kamut. So I decided to do a repeat of a loaf that I did about a year ago. I did make a few changes to include things that I have learned over the past year and also decided to add some honey. 

And.... I forgot to add my usual yogurt. I didn’t feel up to par for some reason so I’ll consider myself lucky that the rest of the dough seemed to come nicely together. 

Recipe

Makes 3 loaves

Sprouts

100 g Kamut berries

Soaker

50 g flax seeds

100 g Kamut flakes

300 g boiling water

Dough

700 g unbleached flour

250 g high extraction Kamut flour (mill and sift 285 g of Kamut berries)

50 g high extraction rye flour (mill and sift 60 g of rye berries)

570 g water + 30 g 

60 g honey

22 g pink Himalayan salt

200 g 100% hydration 4 stage levain (procedure in recipe)

Extra whole grain wheat or/and partially sifted whole grain flour for levain

Three days before:

1. Soak 100 g Kamut berries in plenty of filtered water for 6 to 8 hours. Hubby forgot to drain mine while I was away at pottery so it was more like 12 hours!
2. Drain and rinse the berries. Drain again and let sit at room temp (72 F).
3. Every 6 to 8 hours, rinse and drain the berries, and keep at room temp  until the roots are about the same length as the berries themselves. This took about 2.5 days for me. Your mileage may vary. =D
4. Rinse, drain very well and refrigerate until needed.

Two nights before:

1. Take 5 g of refrigerated starter and feed it 5 g water and 5 g whole wheat flour.
2. Let sit overnight.

The morning before:

1. Feel the levain 15 g of water and 15 g of whole wheat flour.
2. Let sit 12 hours.

The night before:

1. Prepare the soaker by toasting the flax seeds in a dry frying pan. Place the flax seeds in a bowl, add the Kamut flakes and pour the boiling water over the seeds and flakes. Cover and let soak overnight.
2. If you are using Kamut and Rye berries, mill into flour. You could use commercial whole grain Kamut flour and dark rye flour if milling your own is not a possibility. Sift to remove the bran. 
3. Place 250 g of the Kamut flour and 50 g of the rye flour in a tub. To the tub, add the unbleached flour. Cover and reserve till the next morning.
4. Save the extra flour and the bran to feed the levain. I ended up with a total of 20 g of Kamut/Rye bran and 21 g of extra Kamut flour.
5. Add 30 g of water and 30 g of bran/extra Kamut flour to the levain. Let sit overnight at room temp (72 F). Note that the bran and the whole grain flour make for a very thick mixture.

Dough day:

1. In the morning, prepare the final stage of the levain. Add 60 g of water and enough leftover Kamut flour and partially sifted whole grain wheat flour to make 60 g. Mix well and let sit until it peaks; this took 3 and a half hours. 
2. An hour or so before the levain is ready, add 570 g water to the bowl with the soaker, stir to loosen the mix, and pour it all into the tub with the flour. Add the honey and mix until all the flour is hydrated. Autolyse (let sit) for an hour. 
3. At the same time, take the sprouts out of the fridge to warm up on the counter.
4. Once the autolyse is done, add the Kamut sprouts, the salt, the yogurt, 30 g water, and 200 g of levain. Mix well and let rest for 30 minutes.
5. Do three sets of French slaps and folds (75/40/10) at 30 minutes intervals. The dough felt quite sticky for some reason. Again on 30 minute intervals and in a warm spot (oven with light on), do 3 sets of stretches and folds in the tub. The folds really helped pull the dough together. 
6. Let rest until you can see bubbles through the walls of the tub, the dough feels jiggly and there are some bubbles along the walls of the tub. The dough rose about 30%. Total bulk fermentation was 4.5 hours. 
7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~820g. Round out the portions into rounds with a dough scraper and let rest 45 minutes to one hour on the counter. 
8. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice right boule.
9. Sprinkle rice flour and Kamut flakes in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours. 

Baking Day:

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside. 
2. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, drop the temperature to 425F, and bake for another 17 minutes. Internal temperature should be 205F or more.

I was very happy when I lifted the lids and saw that these loaves had sprung nicely! They sure smell good!

Good evening,

my name is Filippo and I write from a beautiful city called Bergamo,

located in northern Italy.

I worked for a few years as a pizza chef in Italy and six months in

Greece. From one year I found out the bread with sourdough, and seems

that in Italy it is still a recent practice. There are few realities

willing to teach.

My girlfriend and I would like to open a micro bakery near our house

and we are looking for someone to teach a small business.

Produce 1 kg of bread is different to produce 50 kg

We would like to make bread with long fementations (using the fridge)

with sourdough and organic flours. At the moment I have a little

experience with tests done at home (after reading Tartine bread) by kneading by hand and cooking in

a "Lodge" cast-iron (waiting to buy a mixer and the Rofco b40 oven) if

anyone is interested and want to help us we will be honored.

We are willing to leave for all of Europe (Spain, England, Ireland, France, Germany Etc ..)

Thank you

Filippo and Linda