Having some trouble with slackness since switch to Kamut
I'm not sure if this is a starter issue or a grain issue, so I thought I'd start here.
I have a several WW recipes that I make every week-one is an enriched WW fruited bread for breakfast toast and the other is our sandwich loaf. I usually used 2 cups hard red spring wheat and 1 cup kamut per loaf but recently started running out of the hard red so switched the ratios.THese are both sourdough based recipes but I do use a little instant yeast so the rises fit my time schedule.
What I've noticed since switching to most kamut is that my dough tends to be very slack and also tears during the final proof.I'm not talking during the shaping-it seems to shape just fine.I'm talking that as it rises during the final proof, after about 15-20 minutes, it is tearing and separating (like when the dough is slashed). When it bakes, it just spreads sideways. I never had a problem like this when it was mostly the hard red spring flour and did do a bake with no kamut to see if there was a difference. There was! No problem with stretchy gluten and tearing.
HAs anyone else experienced this and any suggestions on how to keep the gluten in my kamut loaves in better condition.Am I experiencing and enzyme problem?
Background-I mill my own wheat and kamut berries in a WonderMill.I use the flour either immediately or over the next 2 weeks.I bake every weekend and my starter is active and ready for use by bake time.I also have a LOT of kamut berries left so I'd really like to be able to use it in bread. It is a great, golden,nutty-flavored flour.