Kamut Porridge Sourdough with Honey
I must admit that there is something special about making “true“ porridge breads. The loaves sure seem to stay fresh longer and the crumb is incredibly soft. After making loaves using this method for a second week, I found that it isn’t too onerous if I do all the the porridge for my 12 loaves all at once. Then I divide the porridge by four to add it to the four batches I make (each batch makes 3 loaves). I am very pleased on how this turned out!
I forgot to toast the Kamut flakes but this is definitely an option if one wishes.
1. Mix 345 g of water with 75 g plain yogurt. I use a local organic yogurt. Add 3/4 of this mixture to 150 g of Kamut flakes and cook until water mixture is absorbed. Remove from heat. Add remaining water mixture, and let sit until cooled.
2. Autolyse the above with 650 g unbleached flour, 302 g freshly milled Kamut flour, 50 g freshl’y ground flax seeds, 50 g honey and 600 g water. Let sit for a couple of hours.
3. Mix in 22 g sea salt and 266 g of 80% rye/unbleached flour levain. The levain is a 4 stage levain. I mix everything well by hand until everything is well integrated and I see some gluten development.
4. Do 3 sets of folds about 30 minutes apart and let rise till double. This week again, the dough had to take a side trip to the fridge so I could get my daily walk in. When I got back, I took the dough out and let it finish rising till double.
5. Divide into portion of about 840 g and preshape into a loose boule. Let rest for a bit and then shape tightly into a boule. Place into rice/unbleached floured bannetons seam side down and cover.
6. Place in cold fridge to proof overnight. 10-12 hours seems to be the sweet spot for me.
7. The next morning, preheat oven and pots to 375 F for at least 45 minutes. Put parchment paper rounds in bottom of pots and place loaves seam side up in hot pots. Bake covered at 450 F for 35 minutes, remove lids and bake a further 25 minutes at 435 F.
Makes 3 fantastically tasting boules.