November 4, 2016 - 1:02pm
100%Kamut with olives lemon and herbs
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100%Kamut with olives lemon and herbs
- ClaireThePear33's blog
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The Fresh Loaf
A Community of Amateur Bakers and Artisan Bread Enthusiasts.
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This is the first time I have used Kamut flour, the crumb was a little dense and gooey, Im a novice so Im not sure if this is due to fermentation, proofing, moisture from the olives or just the way Kamut behaves.. can't seem to get another image on here for a crumb shot, am still getting to grips with this site
Thankyou so much for your kind encouragement! I have been baking around 6 months, I started using dried yeast for regular pan loaves, then when they were coming out good I decided I needed more of a challenge so began learning slow bread, I have the bug well and truly and bake every time I get a day off.. I used Chad Robertson's book 'Tartine' a lot while learning, and also use a lot of youtube videos and blogs for guidence and inspiration.. I loved using this Kamut it is a joy to handle, I agree it's very elastic and wonderfully smooth and satin, I will definately continue to use it, it definately takes more water I mixed this 80% hydration.. look forward to experimenting blending it --
Am trying to post another shot if the crumb but can't seem to get any other photos on, anyone have any idea how to do it? --
Nice looking loaf. I want to try kamut one of these days. What temperature and for how long did you bake the loaf? How long after baking did you slice the loaf? What was the weight of the loaf, or weight of all of the raw ingredients?
I bake an 800g loaf for around 1hr 15minutes at 420F, with rye and spelt flour formulas. If kamut is anything like rye or spelt, it can benefit from longer baking time, in addition to a 24 hour rest before slicing to allow moisture to re-distribute.
Under baking (not enough time, not high enough temperature) and slicing too early are possible reasons for gooey crumb.
Hi there! :) I baked this at 450f for 20 mins with lid on, then 20 mins with lid off (dutch oven) then i let it have another 20 mins at 390f (200c) as I thought it could do with a little more.. the mix was 500g khorasan flour with 400g water, 10g salt.. waited around 4 hours to slice, that is an interesting idea to wait until next day to cut, makes sense as composition adjusts.. thanks for the tips, am going to try more kamut bakes and try tweaking the bake and perhaps mixing flours
Are you using whole kamut flour?
If so, that loaf looks particularly nice, as any 100% whole grain, particularly non-modern wheat, bread is a real challenge, amplifying the need to get all the elements of the baking process dialed in.
My friend at thefig_and_thesea on instagram is really into 100% kamut loaves, but comments that is is pretty challenging. The other person I look to for inspiration along these lines is Dave Miller - IMO, he is THE whole grain bread guru, and using ancient/alternative grains quite a bit.
Keep at it!
but that is a gorgeous olive loaf!
Hey there! It is indeed all kamut, I got so excited at the prospect of experimenting that I just dived right in.. it is very tasty, just a little wet and firm yet still soft.. think I will try a blend next time.. thanks all for your encouragement, means a lot as Im trial and error at this stage, I'll definately check out those tips and leads on ancient grains thankyou