The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine kamut, wheat-rye

BreadLee's picture
BreadLee

Tartine kamut, wheat-rye

When I embark on a journey, I tend to explore many routes. After completing many failed missions then finding some success using four or five other methods,  I bought the tartine no 3 book. I like messing with those ancient grains,  ryes, getting funky etc. 

I have a kamut loaf and wheat-rye loaf bulk rising now.  At first glance,  it seems a bit much to baby sit your dough 3-4 hours.  I'm used to letting the mixer (autocorrect just tried inserting "murder" here... haha) do most of the work.  Maybe a fold or two a la Hamelman afterward, but minimal.  Maybe I'm just too damn lazy? 

I guess it depends on what you're trying to accomplish.  These loaves do appear that they'll be more hearty and likely flavorful.  Although Robertson does have a heavy handed bake for my tastes. Some of my best customers are older and will break their dentures on a blackened loaf.  

Does anyone have their top three recipes from this particular book? I'd love to see them.  Thanks! 

"Be bread,  my friend"

BreadLee's picture
BreadLee

This Tartine kamut loaf turned out like a champ.  It's kinda sexy ain't it?  Smells wonderful.  I'll slice into it tomorrow and update with a crumb shot.  

David R's picture
David R

Letting the mixer do the work, too damn lazy? Only if the bread isn't good. When you make good bread, the fact that it's good is all it takes to prove that you did it right.

BreadLee's picture
BreadLee

That's all there is to it.  I'm likely going to use robertson's recipes but use one of my other methods that utilizes the mixer.  Lol. I'm done babysitting bread for hours.  I just don't have the time.  These are great loaves though.  

BreadLee's picture
BreadLee

Here's that one.  Looks picture perfect.  I have no complaints whatsoever.  I aired them all out in the posts above.  Hehe. Ahemmm.  

BreadLee's picture
BreadLee

It tastes really sweet and really good! The crumb isn't as open as I'd like,  definitely underfermented, but I have no complaints. 

BreadLee's picture
BreadLee

It looks better.  Also tastes great.  I added the coriander and caraway.  

syros's picture
syros

Hi. I’m a big fan of Kamut. My favorite recipe is from Breadtopia. I make their 20% kamut using white kamut. It’s a long BF - 10-12 hours depending on how much kamut you are using. Your bread looks delicious. 

If you haven’t seen it, do check out the recipe at Breadtopia. It’s pretty hands free after the first stretch and folds. 

Nice bread!

sharon

BreadLee's picture
BreadLee

Thanks so much! I will definitely check it out.

With this Tartine recipe I had run out of wheat flour and substituted ground flaxseed.  It still came out good lol. 

Thanks!