Some questions on Kamut flour
I usually use hard red spring wheat for my loaves and it has distinct characterisitics that I have learned to work with.But I'm low on the red spring wheat flour so I made a loaf of WW bread using mostly Kamut flour .I have used Kamut in my other loaves,but in small amounts so the loaves have the characteristics of the hard red spring wheat flour rather than kamut. The loaves today turned out a bit slack and I wonderd what other baker's experience with this flour has been. I occasionally have slack loaves so I didn't know if this was a characteristic to learn to work with or if it just happened to happen with this loaf.Even though a bit flat, they are delicious and golden, like the flour.It was an overnight rise with sourdough-very tasty.
Any distinguishing characteristics when working with Kamut flour vs hard red spring wheat?
I did notice it grinds much finer and seems to absorb a bit more water.
It also heats up more in the grinder-I usually freeze the berries in a ziploc before grinding to compensate.
The final proofing surprised me with how quickly it proofed-it was more overproofed than I usually allow.Is this a known property of this flour?