The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sesame crusted Kamut & durum SD- Inspired by Benito & alfanso

leslieruf's picture
leslieruf

Sesame crusted Kamut & durum SD- Inspired by Benito & alfanso

Well I couldn’t resist because I love kamut & durum bread. I often add spelt but not this time. And obviously not a baguette

I made sure my starter was really active before I started. 
Bread flour 62.2%
kamut flour 40%
durum 7.8% (all I had left)

water 80%
salt 1,8%

Autolyse 45 minutes, mix using slap and fold followed by 1 lamination and 3 coil folds. Bulk ferment was nearly 5 hours followed by Pre-Shaping, 30 min rest then final shape. I rolled it on wet paper towel then in sesame seeds. I left it at room temperature maybe 40 minutes before retarding overnight. Baked this morning.

 

crumb shot

Had some for lunch - absolutely delicious- the sesame combined with the kamut and durum - just yum! Lovely tender crumb

Leslie

Comments

Benito's picture
Benito

That is gorgeous Leslie and looks super delicious.  I’m glad to have contributed to your baking this wonderful bread.

Enjoy your baking, stay safe.

Benny

leslieruf's picture
leslieruf

where everything just seemed to work.   I am trying to decide how long to bulk ferment, I am tending to go a little further with it than I have been and like the result.  Also doing a slightly longer bench proof before retarding and think it helps.

Bake happy Benny

Leslie

alfanso's picture
alfanso

of a sesame semolina-ish bread.  This looks great with a beautiful crumb.  Although I've never used kamut, I wonder if you could push the percentage of it to 60% as I do with the version of the semolina bread that I make most often.  I'm surprised at the length of bulk ferment, as mine is typically 2 hours.  I suppose that the NZ winter may have something to do with the timings.

alan