The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

60% Kamut Sourdough (Tartine 3)

Ripoli's picture
Ripoli

60% Kamut Sourdough (Tartine 3)

First time post. Kamut is such an amazing flour to work with and eat. The depth of flavour, subtle sweetness and tender crumb has me absolutely hooked. Now I just need to find someone who will sell it to me in large quantities!! I loosely follow the recipe from Chad's Tartine Book 3. I don't add the wheat germ and my starter is my own 50/50 white and wholemeal 100% mix. I feed Roger (my starter) twice a day use him towards the younger end of fermentation to ensure that it imparts less of the strong "sour" flavours on the bread and allow the natural sweetness of the Kamut to take center stage. Autolyse for an hour and a half. Stretch and fold at 30min intervals for 3 hours with a further 3 hours bulk ferment followed by 14 hours cold proof in the fridge.

 

 

 

Comments

nmygarden's picture
nmygarden

I have my first package of Kamut in the freezer, unopened as yet. Didn't know what to expect, but maybe it's time I found out. If it turns out anything as well as yours, I'll be thrilled.

Thanks for sharing.

leslieruf's picture
leslieruf

another thing to add to my list!

welcome to TFL and Happy baking

Leslie

Isand66's picture
Isand66

Beautiful bake.  I love Kamut also and have used it many times.  I like to also grind my own when I can get my hands on some berries.  I usually by it from breadtopia.com.  You can buy it in 5 or 10 lb. bags.  http://breadtopia.com/store/organic-kamut-flour/

What % of Kamut did you use in this bake?

Ripoli's picture
Ripoli

60% Kamut - 20% White - 20% Wholemeal. I start with 80% hydration and then depending on how the dough responds I continue to push it sometimes to 90% and up.

 

Jame-L's picture
Jame-L

 KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorasan wheat variety. Under the KAMUT® Brand name, this khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world. 


KAMUT® wheat is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. Khorasan wheat is distinctive because it is about two and half times larger than regular durum wheat, is elongated with a pronounced “hump,” and is uniquely vitreous, with a rich golden color The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, lipids, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat - plus supporting organic agriculture and helping to preserve an ancient grain. 

Khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago.  
KAMUT® wheat has never been modified or altered in any way. It has been found to reduce inflammation and improve conditions of those suffering from IBS (irritable bowl syndrome) and heart disease. In fact, a study recently published in the journal Nutrients revealed that a KAMUT® khorasan wheat-based replacement diet actually improves the risk profile of patients with ACS (acute coronary syndrome). A previous study in the European Journal of Clinical Nutrition found that a KAMUT® khorasan wheat-based replacement diet could potentially reduce the risk of developing cardiovascular disease in healthy people. And a third study in the British Journal of Nutrition showed significant reduction in symptoms associated with IBS. In all three of these published reports, KAMUT® wheat products were compared to modern wheat products in double blind crossover studies with human volunteers. Earlier this year, KAMUT® wheat was named by TIME magazine as one of the top 50 healthiest foods of all time.
Please visit the Kamut International website at www.kamut.com to learn more. And follow us on Facebook, Pinterest, Instagram, and Twitter to keep up with the latest news! 

Happy baking! - Jamie


Jamie Ryan Lockman | Regional Director – North AmericaKamut International, Ltd.P.O. Box 4903 | Missoula, MT 59806 | USA406.251.9418 phone | 406.251.9420 faxjamie.lockman@kamut.com | www.kamut.com

 

Ripoli's picture
Ripoli

Hi Jamie,

As I mentioned Kamut has very quickly become a favorite of mine. Your Instagram page actually displayed one of my loaves recently. My Instagram page is @melbournebreadman. I am trying to locate a shop that stocks it in larger quantities in Melbourne. Currently only can find it at a local shop in 1kg bags. 

Thanks!

dabrownman's picture
dabrownman

Perfect crumb - One of my favorite grains too!  Nothing comes out as sweet with that beautiful tinge of yellow in the crust and crumb.  Well done and Happy baking 

artistta's picture
artistta

Your bread is lovely! 

I love Kamut. I have been almost exclusively baking with it for years. I grind it fresh and then use a very simple dough recipe that only contains sourdough culture, water and the fresh ground whole grain Kamut. It's my Rustic Sourdough to my customers. I don't get as open of a crumb, since it's 100% whole grain, but do get a lovely rise. The bread is baked in a dutch oven so it get's that wonderful old style crunchy exterior with a delicious, soft, but a bit dense interior. Dense in a good, satisfying way, not in a brick way. I have many people, including my own family, eat this bread with Kamut because it's for more digestible than modern wheats. I can't even begin to tell you how many people purchase my bread, because it's the first time they've been able to eat bread in years without a reaction. Oh and I think a lot of people are tired of the cotton candy bread at the stores. Kamut has such a wonderful flavor. Far better than modern wheat which can almost be bitter in comparison. I do a taste testing in a sourdough class I teach and I have each student try a piece of bread made from 100% of each of the following grains; einkorn, Kamut, emmer, spelt, modern whole wheat and white. Hands down einkorn wins out in flavor, with Kamut always being a close second. Modern wheat is last. This seems to hold true with my customers too. 

I'm hoping to start incorporating some organic, white einkorn flour to see if they encourages a little more open crumb. I don't have the ability to sift my flours like dabrownman does for his beautiful breads. At least not for customers, although I have started to do so a bit for my family. I wonder how this recipe would work with the white einkorn? 

dabrownman's picture
dabrownman

hard bits of the Kamut while grain flour and feed that to a small amount of starter to build a levain over 12 hours,.  The SD starter loves these hard bits and, by getting them wettest the longest and in contact with the wee beasties of the the SD starter. it goes a ling way to making them soft so they don't cut the gluten strands nearly as much.  The crumb should be more open and light this way..... and you still have a 100% whole grain Kamut,

Happy baking

PS - since these hard bits are still about 20% starch, autolysing them for an hour before adding the starter will also also help to soften these tough bits.and provide more food for the wee beasties to really break then down.

DWGregor's picture
DWGregor

I have been growing some Khorasan wheats  other than Kamut to test their performance in the field and in the loaf at my location in central Minnesota.  Kamut has an excellent reputation and is available here but information suggests that it grows best, by far, in a dry summer environment.  The national gene repository has about 46,000 different wheat varieties in storage including some dozens of Khorasan or Tritium turgidum turanicum varieties. These varieties are made available free to anyone who can make a case that they will be used in actual research. The culinary potential of this vast diverse collection is largely unexplored. It is my understanding that Kamut originally came out of this collection. Khorasan wheats belong to a genetic category of wheats, the tetraploid wheats, that also include durum wheat, rivet wheat and carthlicum wheat, amongst others  The Khorasan, durum, and carthlicum wheats are all quite vitreous and so produce a sandy semolina like flour.  Of the three Khorasan wheats I , somewhat randomly, selected from the Gene repository {GRIN}, two, Meknes and Zogal Bugda, have performed well here and from the original 5 gram sample, I have increased these wheats to the point where I can do a little testing.  Because of the semolina like nature of the flour that I ground from Meknes, I decided to make fresh whole wheat egg pasta for a first test.  We thought it quite a success.  Holds together better than most of the commercial whole wheat durum pastas I've tried.  I have nothing to teach fresh loafers about bread making, having learned much by reading this site, but perhaps some might be interested in what I come to learn about some of the 50 plus varieties of old land race wheats I have on trial.

artistta's picture
artistta

DWGregor - I would be very interested in your testing of the khorasan wheats, especially if you find that you or other local farmers are able to grow enough to harvest and sell. We are located in MN as well and I'm actually sharing a presentation in about a week on the ancient wheats and some of their nutritional profile differences in comparison to modern wheats, as well as, info. on baking with them. We have be selling on a very small scale ancient grain sourdough breads and are hoping to expand the business in the coming year. Would love to be able to support local farmers by purchasing grain from them, although it must hold to organic or beyond organic practices. I receive many emails of people interested in buying grain in the Twin Cities as well and would also like to hook them up to local farmers. I'm not sure if there is a way to be in contact off-site from the Fresh Loaf. I didn't see a way to email you directly. Therese

Isand66's picture
Isand66

Wow.....how exciting you are testing all of these varieties of wheat.  Please do keep us posted and if you ever have enough to send some samples out I'm sure others like myself would be happy to help you do some bake tests!

Thanks for posting and look forward to hearing about your trials and tribulations.

Ian

GeoffreyLevens's picture
GeoffreyLevens

Just playing w/ kamut, grind my own from whole grain I get at local coop. Have read quite  a bit about how it absorbs water so went w/ 70% to start. Just the kamut flour, starter, salt, some ground caraway seed and water... At first it seemed fine, a bit sticky, almost but not quite needing a little more water. As it hydrolyzed and I did stretch and fold it got softer and stretchier by the hour until it is just too soft! I used 1/2 kamut and 1/2 whole rye flour as starter and when I added that and the salt the dough got noticeable more sticky but still stretchy like soft almost melted rubber... Letting it sit awhile in bread pan, likely too soft to rise much if at all but I will bake it later today because I love the flavor of kamut bread and what the heck, I am not a texture snob HAH! More of a bread pig really ;)

GeoffreyLevens's picture
GeoffreyLevens

Good Lord! It rose and had reasonable oven spring!!!! My guess is the long long (18 hours) hydrolysis I did along with about 8 sets of  10-15 stretch folds plus getting best I could surface tension before putting it in loaf pan gave it enough gluten structure to hold the rise. I am going to charge 65% just because this was a bit of a pain to handle and I like easy...

Mgtm3030's picture
Mgtm3030

Question: just to be sure: You S&F at 30 min intervals for the FULL 3hrs? Then Bulk F for an additional 3 hrs?

thanxs!!

Ripoli's picture
Ripoli

Hello there,

I completed stretch and folds at 30 minute intervals over 3hrs and then bulk fermented the dough for an additional 3hrs.

Nabeela's picture
Nabeela

So when you say you autolysed for 1.5 hours and then did 3 hours of stretch & fold and then 3 hours of bulk ferment, I'd like to know if the 3 hours of S&F you did was without leaven? Because then essentially, you autolysed for 4.5 hours and with stretch and folds every 30 minutes after a 1.5 hours rest. Please elaborate!

I did a 30 minute autolyse with Khorasan myself and my dough was suuuuuper sandy and could not hold shape at all. It kept splitting when I was trying to pre-shape and ended up spreading into flat loaf when baked. I'm going to try again with a much longer autolyse this time (maybe even 8 hours)

GeoffreyLevens's picture
GeoffreyLevens

I use 100% Kamut, fairly coarse ground in my BlendTec blender. Max 68% hydration. 65% may be better. At 68% it barely holds most of its shape for just long enough for oven temp to set it in place.