The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

40% Khorasan/Kamut loaf.....

not.a.crumb.left's picture

40% Khorasan/Kamut loaf.....

Well, thought I give this one a go as I was visiting friends today and they so far have eaten a lot of Champlains!!

variation on breadtopia formula with changes as outlined below....ha, ha there is method to my madness or not.....

40% Kamut/Khorasan loaf with :

  • 300 g bread flour 

  • 200 g whole grain Kamut (

  • 360 g water 

  • 75 g leaven 

  • 10g salt (1.5 tsp)

  • 79% hydration without adding more water, 360g plus starter

I decided that 'my dough' would need a bit more water and added 

10g  water - when adding salt

10g - in bulk container so 83% hydration with leaven counted in.....

Leaven built from stiff starter, 1:2:2 , 30:60:60 at 7:30 and in proofer 76F and then put  at 11 AM room temp to slow down..

AL 12:15 – 78Dough temp with 360g warm water in proofer, dough temp 78F

13:30 Add 75g Leaven ONLY  to dough, 75F 1st Rubaud mix, 10 min rest, add salt 10g and 10g water and 2nd Rubaud mix

14: 00 Start Bulk , 10g water in bulk container dough temp75F

15:00 1 S&F dough temp76F

16:00 2 S&F 75F

17:00 3 S & F 77F - coiling 

17:30 Pre-Shape – using coiling like Trevor IG

and then briefly rounded using bench scraper

18:00 Final Shaping a la Trevor

 for proofier dough...and this worked really well but forgot to take photos as this stage....too pre-occupied!

straight into fridge which varies from 2C to 5C depending on it's mood

Bake straight out of fridge

6:15 following morning ....




DesigningWoman's picture

and so appetizing. You seem to have digested all of Trevor's teaching and made it your method. Congratulations!


Ru007's picture

Your loaf looks beautiful! Thanks for the detailed post. 

Well done! 



not.a.crumb.left's picture

for what's it's worth I thought it might be useful for other people....I started to write down on the computer with photos (if I don't forget) to create a 'benchmark' for each formula and this is easier to store than all my scribbled notes that I had first and also I can attach the final result and can compare...otherwise I felt I get lost a bit with all the variables....I love how everybody creates their own way of doing things!   Kat

DesigningWoman's picture

and I'm most grateful for it. I saw Lechem's 20% kamut loaf last week, and that already got me wondering. Keep up the good work, I'm all ears.


dabrownman's picture

It just has to taste great too!  Well done and happy baking

not.a.crumb.left's picture

all gobbled up already with home made chutney made by my friend and cheese followed by homemade baked cheese cake with 'quark' !   Kat

Filomatic's picture

Very nice work.  I love kamut.  I'm surprised by how white the crumb looks.  My 50% kamut loaves come out a bit yellow.

not.a.crumb.left's picture

it definitely had a 'yellowish' hue but did not come out very well in the picture..and I love the taste and the red 'hue' of the crust...... :D Kat

Cedarmountain's picture

Hi Kat, a beautiful loaf of bread and a delicious looking crumb!  I appreciate the details in your post and agree with your comment about trying to keep an archive record of your bakes for future reference.  Like you, I also get a bit lost with all the variables sometimes.  But that's what keeps us's always different, always something to try, to tweak!  

not.a.crumb.left's picture

that sharing details is a bit helpful.....the devil lies in the detail and I love when I pick up 'that little trick' in other people's post....constant learning (up and downs after failed bakes), picking oneself up again and tweaking as you say!  :D

leslieruf's picture

and the crumb is very very nice.  I think the hydration is the important thing.  you obviously got it spot on for this bake.. there is still hope for me when I try kamut again.. :)


not.a.crumb.left's picture

and I think this is a 'water' gobbling flour so I went with how the dough feels comparing to the type of other bakes so although I used more water the dough still felt stiffer...this is where I find adding water very gradually very useful for my type of flours..... I also like using my 60% starter and creating a 100% leaven from it like you!!  Kat

Elsie_iu's picture

The crumb is beautiful! I'm actually quite surprised one can achieve such an open crumb with 40% kamut. The hint of pale yellow kamut adds to bread is lovely as well.

A very nice bake!

isand66's picture

Perfect crumb and crust and must taste great too.



not.a.crumb.left's picture

and bread never lasts long in our house! Kat

alfanso's picture

is making it rough on us!.  There's nothing like putting our own twists on these breads. and being happy with the outcome.  A beautiful bread.


not.a.crumb.left's picture

must watch someone in our house who turns the fridge down and suddenly I have an overproofed dough in my totally unpredictable fridge! So I am happy to have nice loaves when my fridge and husband (and his bread machine) are conspiring against me! :D. Kat