The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kamut Sourdough 30%

Benito's picture
Benito

Kamut Sourdough 30%

We loved the Kamut flavour in the last loaf I baked last week but wanted a stronger flavour from the Kamut.  This week I decided to inch up they percentage of Kamut to 30%.  Still being unsure about going higher because I wasn’t sure how thirsty Kamut is and what effect on the gluten it would have.  I increased the hydration to 78% with the assumption that more whole Kamut would make the dough thirstier.  I still think that the Kamut adds a lot of extensibility to the dough and doesn’t seem that thirsty compared to other whole grains.  I’d love to know what other more experienced bakers of Kamut think.

For convenience, I recently have been experimenting with overnight levain builds since I’ve been doing that for the baguettes and now also with overnight modified autolyse.  Based on Trevor Wilson and Chad Robertson if I’m not mistaken, if doing an overnight autolyse do it cold and add salt.  The idea being the salt and cold will slow the effects of the amylase enzymes, (saltolyse is what I’ve been calling it).  I’ve been pleased with doing the overnight because it means that I can bulk ferment in the morning and then do final shaping in the early afternoon instead of in the evening and then have a longer cold retard overnight period which should enhance the flavour of the bread as well as improve the blisters in the crust.  This time I didn’t brush water on the crust because I wanted to see if the longer cold retard would give me good blisters without that step.  I’m not sure if it did or not, you tell me.

Another thing I changed is the degree of bulk fermentation.  Last week I bulked to a 50% rise in the aliquot jar and I thought that the crumb was a bit tight and wanted to see if pushing the bulk would open it up more.  This week I bulk fermented to a 60% rise and shaped then and gave it a short 15 minutes bench rest before putting it into the fridge for 18 hours. During the time it took to shape and bench rest the aliquot jar showed a 65% rise.  I’m hoping that the crumb will be more open when I slice the loaf later.

I made a couple of videos the first showing my shaping and the second my scoring.  My scoring wasn’t perfect as it took three goes to get the centre score deep enough.  It would have been better to be only one cut to score but I wasn’t aggressive enough with my first go, I usually do better.

Shaping Video

Scoring Video

Comments

Danni3ll3's picture
Danni3ll3

I love Kamut. I bet these fast amazing!

And I loved your videos. Nice to see how someone else does shaping. I think I might be a tad rough on my dough. 😂

Benito's picture
Benito

Thank you Danni.  I do like Kamut, I do have a hard time telling any difference from Semola Rimacinata and I gather that they’re related and thus at least somewhat similar.  

I doubt that you’re too rough on your dough considering how your bread always turns out perfectly.  I always enjoy shaping videos that others post, as you said it is interesting to see how the other half shapes.

leslieruf's picture
leslieruf

can’t wait to see the crumb.  30% is a great level of kamut, I found commercially ground kamut a bit less thirsty than the kamut I had milled myself.  

bake happy Benny

Leslie

Benito's picture
Benito

Thanks so much Leslie, I appreciate your comments.  I’m glad someone else feels the same about commercially sourced Kamut, I just felt that the dough was wetter than I would have expected for 78% hydration.  I’ll post the photos of the crumb now.

Stay healthy and happy Leslie.

Benny

Benito's picture
Benito

Here are the crumb shots.  I’d say that these are an improvement from the previous 20% Kamut crumbs despite a bit more whole Kamut.  I will say that the the dough probably didn’t need the stitching that I did on it.  It probably had enough tension and I may have tightened the crumb as a result.  On the other hand, I’m perfectly fine with the crumb, I know it isn’t that open instagramable crumb, but it is certainly good for sandwiches and butter.

leslieruf's picture
leslieruf

pretty nice crumb, I would be very happy with it!  I am sitting here drooling!  Well done!

Happy baking Benny

Leslie

Benito's picture
Benito

Thanks again Leslie, be well, happy baking too.

Benny

isand66's picture
isand66

Great crumb for 30% Kamut,  You are correct that it's not as thirsty as you would think.  No reason to go much higher in hydration.

Happy Baking!

Benito's picture
Benito

Good to hear that it wasn’t just me and that you’ve found Kamut to require much water.  Thank you Ian.  Happy Baking too.

Benny

isand66's picture
isand66

Great crumb for 30% Kamut,  You are correct that it's not as thirsty as you would think.  No reason to go much higher in hydration.

Happy Baking!

Scootsmcgreggor's picture
Scootsmcgreggor

Looks great Bennny. Ive been playing around with a mix of durum and Kamut as the strength of the durum  helps offset the extensibility of the Kamut. Though both have similar flavor I find so might be a way to up the WW percentage while maintaining your desired Kamut flavor and retain a nice crumb? 

Benito's picture
Benito

Thanks Scoots.  Interesting suggestion to blend Kamut and Durum, something I haven't seen before.  It is good to hear that your experience with Kamut was similar to mine in that you found it quite extensible as well.  I haven't worked with durum yet but just purchased a bag that I was going to try out in making baguettes.

Scootsmcgreggor's picture
Scootsmcgreggor

Interested to see how it goes for you Benny. 

Benito's picture
Benito

Hey Scoots I have posted my Sesame Semolina Baguettes if you are interested in my blog here http://www.thefreshloaf.com/node/65739/sesame-semolina-baguettes-au-levain-no-1

Let me know what you think.

Benny