The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum-Freshly Milled Kamut Sourdough

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isand66's picture
isand66

Durum-Freshly Milled Kamut Sourdough

I've made similar breads before, but this is the first time I used a Durum/Kamut starter as well so almost all of the flour in the final  product was a combination of both flours.  I also am loving the freshly milled Kamut in my recent bakes.  If I can find a reasonable price for Durum Wheat I would love to try that as well, but the shipping is prohibitive.  If anybody has a good source please let me know.

I added some honey and olive oil to this one which gave the dough a nice sweet luxurious flavor.  The crumb was perfect for this type of bread, nice and moist but light.  The crust was a little on the thick side but all in all this is a keeper and worth making again.  Perfect for the cold snowy weather.  Spring cannot come soon enough!

Closeup1

Formula

Durum-FreshKamut-SD

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), olive oil, and honey and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large boule shape.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb1

Crumb2

 

Comments

golgi70's picture
golgi70

The dark crust and bright interior are gorgeous.  Looks soft and delicious.  I too would love to get my hand on some durum wheat and shall check in with Central Milling. 

Enjoy the cold I know my family is just loving the crazy winter in NY

Josh

isand66's picture
isand66

Thanks Josh.  It's snowing again.  Thankfully I work from home so I don't have to commute.  The dog enjoys the snow so at least someone does besides the school kids who are off almost every week :).

I really like the way this one came out.  I love Durum breads and the addition of the fresh milled Kamut put it over the top.

Regards,
Ian

trailrunner's picture
trailrunner

of getting a grain mill....and then you keep making these posts ! :)  What a tease. I love the kamut and durum...I got both because of you. They do make the loveliest crumb. Last one I tossed in some maple syrup...so good. Keep posting and maybe you will convince me to buy a mill. Maybe...c

isand66's picture
isand66

Love the idea of the maple syrup.  Glad I can inspire you a bit.  I'll have you milling your own  flour soon enough !

trailrunner's picture
trailrunner

http://deepmountainmaple.com/green-market    When I am in NYC to visit my brother I always head to Union Square and get a gallon of this maple syrup. You are close enough ....it is the best !   We will see about the milling...:)   Will have to wait till Fall. My husband and I will be in Europe for 2 months cycling...Vienna to Nantes and then Amsterdam and the rest of Holland...will be eating bread and pastries and taking lots of pics to share. You keep posting and we will see. c

isand66's picture
isand66

Thanks for the link.  What a great adventure you are about to embark on.  Sounds amazing and I hope you post when you can and let us know how it's going.

Regards

Ian

dabrownman's picture
dabrownman

What I love about durum and Kamut is that color of the crust and the beautiful soft, moist ,yellow and sweet crumb.  No other grain can do that.  I was really taken back this year that I couldn't get any Desert Durum from the Pasta Company in Glendale - it's the best  :-(

You are only supposed to get a couple of inches of snow this time so no worries - just enough to get Max all worked up:-) 

Nice baking as usual Ian!

isand66's picture
isand66

Thanks DA.  Wish your weather forecast was correct...we already have about 4 inches and it's still coming down.

thanks for your comments as always.

Ian

Toad.de.b's picture
Toad.de.b

Nice bake Ian!

I bought 10# of organic durum berries from Purcell Mountain last Fall when the new crop came in. It mills up soft and sweet for a 60% durum raisin toast bread we've been enjoying (that I really should get off my bum and post -- it's fantastic). Yes, shipping isn't cheap but being the only source I could find, and a special product, I bit the bullet. At 60% of a weekly .9kg loaf, it's not disappearing too fast. 

Your loaf looks terrific. I recognize that crumb texture.  I've found that I prefer the fresh milled durum in sweeter enriched doughs. Makes a crumb with a buttery soft mouthfeel that's a real pleasure toasted and buttered for breakfast.   One's due out of the oven any minute now with the other 40% being fresh milled hard red wheat. Wish I'd had some hard white but it's all good. 

Tom

isand66's picture
isand66

Appreciate your comments Tom.

Your bread sure sounds good too!  Please post when you get a chance.  I will have to bite the bullet and buy some fresh Durum berries soon.  I'm hoping maybe I can find some place I can drive to for  weekend get-away, but if not, you only live once :).

Regards,

Ian

Mebake's picture
Mebake

Oh , Yum Ian. You struck a nerve here. Love those kind of breads.

Well done!

isand66's picture
isand66

This one is a keeper for sure.  Had some with my Swedish Turkey Meatballs I made for dinner last night and it went perfectly.

Look forward to your next post and glad to hear your market was successful.

Regards,
Ian

trailrunner's picture
trailrunner

have my Mac air with me and will have wifi often so will keep in touch. We are following the Velo 6 route primarily along the major rivers/bike path all the way. We are  going to be a group of 50 folks from all over the world but more from France than anywhere since they are the organizers. We will carry all we need with us on our bikes and stay in a variety of places at night from hostels to guest houses to tents and schools !   We pay 25 Euros a day and that covers breakfast and the place to stay....sometimes dinner or lunch but usually that will be on our own. Very inexpensive !  Most tours are about $250 -300 a day !  I have done 3 long tours starting in 2010...two in the US and one in Canada . All self-supported . This is the first for my husband. We are very excited. Mostly small towns and local food and bakeries...I can hardly wait.

We used to live in the Netherlands thus the trip there after the 45 day Vienna-Nantes trip. we will be using free housing  in the Netherlands , for the most part with other cyclists...called Warm Showers. Again best way to be as local as possible and also keep it inexpensive. I host cyclists here in the US so it is turnabout favors.  

Should have some marvelous food and pics to share and the best part is meeting so many interesting people. c