60% Kamut Loaf
I used a combo of methods for this bread and aside from not much oven rise, I am pretty happy with it.
The recipe is out of Tartine 3 and the methods are from Dabrownman and Trevor J Wison from here. This was my plan.
1. Build a 2 stage Levain two days before baking and refrigerate to soften the bran.
2. Mix all flours, cold water, salt the evening before. Put in fridge till bed time when I pull it out to warm up slowly overnight.
3. In morning, mix in Levain. Fold every hour until dough is 30 to 50% bigger. 4 to 6 hours.
4. Divide, preshape, rest 30 to 60 minutes, shape, proof in basket till risen about 80%.
5. Score and bake as usual.
Well life happens and the flour, water, salt mixture spent the night in the fridge. I pulled it out at 6:30 am. Forgot to pull out the levain too so it came out at 11:45 or so. Mixed the levain and dough together at 2:30 pm. Did 6 sets of folds over the next 6 hours until dough had risen about 30%. Preshaped and it rested for 45 minutes. I think I need to work on my shaping as I didn't feel I was getting a nice tight skin on my boules. Anyhow, I shaped the boules, rolled in Kamut flakes and into the proofing baskets they went seam side down. I used a bit of dough in a graduated glass to judge the proofing. 2 hours later, they seemed ready so they got baked in the dutch oven as per my usual method with a circle of parchment paper on the bottom.
The bread turned out very substantial and moist. A good stick to your ribs kind of bread. It has a slight tangy flavour that both hubby and I like. I am not sure what happened with the oven rise but these have been the flatest loaves I have ever baked. It could have been too much time soaking the flours or my shaping technique or both. Either way, it tastes good and I am learning so it is all good.
Comments
bread autolysed for so long and a bit over proofed. Love the crumb. I treat Kamut a lot like durum. It doesn't like a long autolyse where the protease can break down the weaker gluten to begin with or be to be over worked or over proofed. It is notoriously fast fermenting flour that likes to go in the oven well before 80% proof. I think you will like it better with an hour autolyse max, getting the gluten developed a bit on the not quite there side, even though it takes longer to get there and into the oven at 65 - 70% proof. Although it will absorb a lot of water it is best to not get it too wet either or risk it spreading before it can spring in the oven. A 60% whole Kamut bread is about maxed out at 72% hydration and 70% might work better. I think if you work on this method a bit you can get it to spring and bloom well with a m ore open crumb.
You have to love that sweet nutty taste!
Well done and happy baking
it was~ 78% hydration (That is calculating all the water and flour since Robertson does something funny with his math and he calls it 85%). I did not know about getting it in the oven at 65-70% proof although it was probably closer to 75% when I got it in the oven. Hard to tell without a lot of experience using my graduated glass. And you are right, it spread all over when I pulled it out of the proofing basket. I thought it was my shaping technique.