The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Some questions on Kamut flour

clazar123's picture

Some questions on Kamut flour

I usually use hard red spring wheat for my loaves and it has distinct characterisitics that I have learned to work with.But I'm low on the red spring wheat flour so I made a loaf of WW bread using mostly Kamut flour .I have used Kamut in my other loaves,but in small amounts so the loaves have the characteristics of the hard red spring wheat flour rather than kamut. The loaves today turned out a bit slack and I wonderd what other baker's experience with this flour has been. I occasionally have slack loaves so I didn't know if this was a characteristic to learn to work with or if it just happened to happen with this loaf.Even though a bit flat, they are delicious and golden, like the flour.It was an overnight rise with sourdough-very tasty.

Any distinguishing characteristics when working with Kamut flour vs hard red spring wheat?

    I did notice it grinds much finer and seems to absorb a bit more water.

    It also heats up more in the grinder-I usually freeze the berries in a ziploc before grinding to compensate.

    The final proofing surprised me with how quickly it proofed-it was more overproofed than I usually allow.Is this a known property of this flour?


jannrn's picture

Well Clazar, I am certainly no expert but have used Kamut quite a bit in the past few months. I did find, like you, that it takes more moisture. Also, most of the info I have read on it says when you substitute it with WW flour, you do so at 3/4 cup Kamut to 1cup of WW. So I guessit is possible to use more than needed. Did you use any bread flour too?? Forgive me if my questions are foolish, but I am still learning too and am just getting into the whole SD thing myself!! I am away from home on an assignment until April, and when I get home, I will be grinding my own berries too. It is good to know they heat up more than wheat! I wonder if you have tried sprouting them and drying them before you grind them. Just a side question. Can I also ask what else was in the recipe??

clazar123's picture

Overnight Honey Kamut Loaf with sourdough starter

2 c kamut flour

1/2 c hard red spring wheat flour

1/2 c WW pastry flour

1/2 c AP flour (I always hold some of this back and add as needed)

1/4 c ground flax

1 tsp salt

1/4 tsp instant yeast

1/2 c active 100%(by weight) starter

1-2 tsp lecithin (can omit and ^ oil by 1 tbsp)

1/4 c honey

1 egg

2 tbsp oil

3/4 c warm milk,buttermilk or kefir

1/4 c warm water

  • Mix in mixer for 5-7 minutes.
  • Shape into a ball
  • Place in oiled,covered container and rise overnight
    • on counter if temp in kitchen is less than 65F.
    • Put in refrigerator overnight if temp in kitchen is over 65F.
  • Next day,take out of refrigerator and rest at room temp for about 1 hour.
  • If it hasn't risen much overnight and in this warmup time, allow dough to rise to double,then shape,proof,slash and bake.
  • If it has risen substantially overnight, then go right to shape,proof,slash and bake.
  • If I think it needs it, I may do a couple stretch and fold sequences.

Bake 400F with steam the first 10 minutes then 375F until internal temp is 190F-additional 20-30 minutes depending on shape.

A couple thins I always do:

I use the AP flour in this recipe as the final water absorber to get the right hydration feel to the dough.So it can take more or less but this way the WW has the benefit of being well hydrated and the AP flour just absorbs anything extra immediately.Dough should be a little sticky when initially mixed. By next morning, it should be tacky and not sticky.

DO NOT use bread flour. The addition of the pastry flour is an attempt to lower the gluten/protein level so the texture will be softer and less chewy.Just doing this will improve the texture of most breads.It makes it more feathery.

If you use kefir, you will have an extra boost to the rise.

I also use instant yeast to reduce rise time for my schedule.It can be omitted if you have the time.I will increase to 1/2 tsp if I am short on time.

My starter is usually made with AP flour-less costly.

If I think it needs it, I will warm the dough up and then do a couple stretch and fold sequences.

Kitchen temp plays a big role in the yeast activity and time.The instructions and timing can be radically different once the kitchen temp reaches 70F.

This loaf was soft, nutty and delicious-a great sandwich bread.And a beautiful golden color from the KAmut.

I needed to get this loaf out the door so when it proofed so quickly I had to still bake and run with it. I was hoping it would have some oven spring but it was just too proofed.If I had more time, I would have re-shaped and re-proofed.