20% Kamut Sourdough
I baked a sourdough loaf using Kamut for the first time. It wasn’t the easiest thing to find here in Toronto, but I recently came upon a new organic market that carries Kamut grown in Canada. The colour the whole grain flour is a lovely butter like yellow.
This is a 20% Kamut, 80% strong white flour. 9% pre-fermented flour.
Autolyse for 3 hours then added 100% hydration levain, salt 2% and more water to give a total hydration of 78% followed by Rubaud kneading to ensure that salt and levain are well mixed until smooth. Then over the course of 6 hours a stretch and fold, followed by lamination and then three sets of coil folds were done during the first 3 hours. Pre-shaping was done when the aliquot jar had risen 40%, followed by a short bench rest and then final shaping. The dough in banneton was left out at room temperature until the aliquot jar showed a 50% rise then cold retard was done in the fridge overnight and baked in the morning.
I’ve recently taking to brushing on water using a pastry brush that first use to brush off any excess rice flour from the time the dough spent in the banneton. I think I am getting a bit better blisters on the crust this way which I like. Anyone have any other suggestions for even bigger better blisters I’m all ears.