The Fresh Loaf

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20% kamut - another Abe inspired bake

leslieruf's picture
leslieruf

20% kamut - another Abe inspired bake

Well I have never used Kamut and managed to find a 400 g packet at a local organic store - it was very pricey!

I milled the kamut and very quickly found it was different to rye spelt or wholewheat and it jammed my mill very quickly.  Panic!! hubby managed to free it up and after I removed the berry causing the issue, I carefully carried on, only to do it again.  This time I could fix it, but proceed very carefully and slowly feeding it through.   I made 2 x 350 gram boules so it is not a big bake.  I have learnt a few things for the next bake.

The recipe has a very  small amount of prefermented flour and a long slow fermentation.  I had refreshed my stiff starter during the morning and mid afternoon built a 100% hydration version.  

8 pm mixed together all ingredients and leave overnight to ferment.  Dough was soft but firm and I had the feeling maybe I should have added more water, but as I have heard kamut ferments quickly, I thought just do as recipe says this time.

Next morning there are tiny bubbles in dough but very little increase in volume so as I had microwave warmed up for the Swiss farmhouse yeast water build, I put the container in there.  By midday it had risen perhaps 50% so I preshaped and left a full hour. 

1:15 pm I did final shape and placed two boules in bowls back in microwave.  I did finger poke and thought yep, there is more volume, not huge but.. ok time to bake. Baked in DO 250 deg F for 15 mins lid on, 15 minutes lid off.  One of these I scored, the other I left to open on seam line.

Well, not much oven spring, they feel heavy and they are not as big as a SD boule the same weight.  Maybe more water would have helped and perhaps I needed a bigger % prefermented flour, and more patience.

Will cut one of these tomorrow.  I am very curious to see how the crumb is and how the flavour is.

Leslie

Comments

Lechem's picture
Lechem

I hope the inside proves to be just as nice. I'm not sure why our dough differed. The recipe was based upon 70% hydrated bread flour dough then re-done with 20% kamut. While This will make the dough a tad stiffer it shouldn't have made a huge difference.

Could it be because your flour was freshly ground? Perhaps you should have increased the hydration till it felt right. And with 1-2% prefermented flour within the starter you should have found a well fermented dough after 12-14 hours. mine would typically have doubled and be clearly aerated, billowy with bubbles at the surface.

Now it's all down to the taste. So even if it's not exactly how you expected it to be I hope you find it tasty and try it again. We'll discuss...

leslieruf's picture
leslieruf

yes I should have trusted my instincts more... ☹️ maybe the flour needed to be finer too?

Leslie

not.a.crumb.left's picture
not.a.crumb.left

and isn't the colour great! Can't wait for your cumb shot and your thoughts on taste? I also started to use a 60% stiff starter a lot and often use it straight and sometimes based on a 100% levain. How to do you create you 100% version based on your stiff starter.... is it 1:2:2?   Kat

p.s Vanessa Kimbell says in her new book that Kamut/Khorasan is a very good alternative for people with type 2 diabetes as research shows it helps to reduce glucose and insulin levels.

leslieruf's picture
leslieruf

I am a bit disappointed but, it is a really different grain and milling was a challenge.

re starter, yes. that is what I do. I often do this several times and it gets quicker each time,

Leslie

not.a.crumb.left's picture
not.a.crumb.left

and I had a couple of very flat ones when I started with Kamut...

Are you using the Breadtopia recipe....need to find Abe's thread...

the link below  this is when I baked the Breadtopia Kamut

http://www.thefreshloaf.com/node/55851/kamutkhorasan-wholegrain-breadany-other-recipe-recommendations

and I've found that adding the water gradually to  be absorbed by the dough with this very water hungry flour worked best....I even left water in the bulk container and that was all absorbed and made a super nice elastic dough...might try this again soon...hmm.....you inspired me!

leslieruf's picture
leslieruf

and yes, as expected it is dense. taste wasn’t startling but next time I will definitelyincrease the starter (I had used the lower suggested quantity) and up the hydration and see what happens.

what do you think Abe? a learning process for sure.

Leslie

dabrownman's picture
dabrownman

and P&J sandwiches then there are no bread Gods.  Has to taste great too.  The shape of the slices proves this loaf was proofed properly and the bloom wasn't bad either.  No worries - a complete success in my book.

Happy baking 

Danni3ll3's picture
Danni3ll3

You got a beautiful crumb for sandwiches! Don’t you just love the colour of the flour?

Interesting that you had issues milling the Kamut! I have wondered at times if the big kernels would ever jam my mill, but so far, no issues with my Komo Classic.  

Ru007's picture
Ru007

but this one looks nice! I'm looking forward to seeing your next kamut experiment. 

Well done Leslie :)

Ru