Kamut/Khorasan Wholegrain bread...any other recipe recommendations?
I tried a Kamut/Khorasan recipe yesterday with 300g white bread flour and 200g Kamut Wholegrain bread. I researched some of the recipes and was weary of the elasticity that people mentioned and explains the amount of Kamut which I may up to more as I get more confident.
This flour is water hungry and hydration was 75%..ish.....I added more water in the bulk container when I saw after Rubaud how 'firmish' the dough was and 75g levain (100% hydration).
I totally adore the subtle yellow colour of the crumb and the reddish hue of the bread! I have another one on the go just now with higher hydration and testing my stiff starter as well as 3g of diastatic malt.
If anyone has any good recipes with Kamut flour that would be much appreciated. I love this flour and with my starter and just 10 hours in the fridge the sour is quite mild to let the taste of the flour shine......
Kat
http://www.thefreshloaf.com/node/49979/triple-kamut-sourdough-toasted-flax
I am sorry that the pictures no longer show up but the recipe is there.
to get more brave to start to include porridge or flax into my bakes. At the moment it is difficult enough for me with any other variables but I come more and more to the conclusion that I get best results if I stay below the 80% hydration mark...It might be the flour her in UK or just my shaping but whenever I go in that 400g water region the crumb changes even with my stiff starter exploration...All good fun and need to stock up on flax seeds... Kat
to reduce the water for sure! That’s one ingredient that I stay very conservative with and adjust as needed. Flours definitely have different absorption’s rates.
Robertson's "Tartine No. 3" book has a formula that is 60% Kamut. I've made it, and it's good stuff. I believe I posted photos but maybe not the formula.
David
and thought it was an amazing loaf! I was a bit worried about going as high as 60% for my first loaf with Kamut but might give it a go soon....It is another book that I am on the verge of buying.....so many books.... Kat
https://mookielovesbread.wordpress.com/2016/12/20/no-oven-spelt-kamut-cream-cheese-onion-bread/
https://mookielovesbread.wordpress.com/2016/12/04/spelt-kamut-pale-ale-onion-bread/
https://mookielovesbread.wordpress.com/2016/11/01/halloween-kamut-spelt-potato-bread-with-onions/
I love using Kamut and it sounds like you will too.
Happy Baking.
and that will keep me busy! Thank you! Kat
Lovely in every way. Gotta be tasty.
indeed but really difficult to describe actually...now I need to be brave and up the Kamut flour ratio! Kat
Kat, it’s lovely! Can you post the exact recipe you used? I have been wanting to use Kamut flour but haven’t worked up the courage.
from https://breadtopia.com/kamut-sourdough-bread/
and I've chosen the middle one with
The Kamut flour is very thirsty and I used all the 360g for a 40 min AL and when I added my leaven (100% hydration) without salt first, I've found that the dough was too dry to do 'Rubaud mixing' and added more water with the salt to get the type of texture I like...I then also added another 10g or water in the bulk container and it was amazing how this was absorbed during the bulk fermentation and ended up with a super stretchy and beautiful dough.
I also would say, just watch the dough with regards to readiness rather than times given in the recipe but we all learnt this already, haven't we....:D
Enjoy and please share photos! Kat