Kamut and spelt sourdough with figs and rolled oats
have been looking for the perfect loaf to go with the many cheeses I always have in my fridge and I believe I am on to something. :) I have prepared this though on a weekend and baked it straight from the fridge on a Monday morning - it definitely chased away my Monday morning blues.
I love how the buttery and nutty taste of the kamut and spelt compliment the sweetness of the figs and the rolled oats that cover the loaf make the crust extra crunchy.
There it goes:
1. Prepare your starter in advance.
2. Leave to rest for 8-12 hours.
for 1 kg
3. Mix the flours with the water and leave to autolyse for 30 minutes. Add in the levain and salt and mix thoroughly until all the flour is incorporated and the gluten is moderately developed. Add the figs cut in moderately large pieces (you dont want the grinded, but not whole either).
4. Bulk fermentation: 3:30 hrs with SF after each 45 minutes. The dough will be quite difficult to stretch.
5. Pre-shape the loaves and leave to rest for 20-30 minutes.
6. Shape them, ad some moisture to the surface and cover them in rolled oats. Place them in well floured bannetons and keep them refrigerated for up to 24 hours.
7. Remove from fridge and bake at 240 C for 45 minutes (15 minutes with steam, last 30 dry).
8. Open the oven door and leave the loaves to rest in the cooling oven for 5 minutes more.
9. Remove the loaves from oven.
I swear this bread tastes like happiness. :)