20% Kamut Sourdough Sandwich Bread with Sesame Crust

I got my hands on my whole kamut recently.  I haven’t had any in quite some time.  I’ve always loved that sunny yellow hue it gives the crumb.  Similar to semolina, I find that sesame seeds really pair well with it.  I haven’t sliced it yet but wanted to post this anyways.  This one is another lean dough with a high pff at 40% which is now my standard for these types of Pullman loaves.  I love the tiny blisters on the crust, even along the sides where the crust was in contact with the pan.  I love how simple and stress free these bakes are.  From the end of mixing in my Ankarsrum Assistent to the beginning of baking was just under an hour.

I hope to have another go at a panettone next week so I have a bit of work to prep for it in the coming days.

For 1 loaf in a 9x4x4” Pullman pan.

Build liquid levain, ferment at 74°F for 10-12 hours overnight.

In the morning add the salt to the water and dissolve.  Then add the levain and break down the levain.  Add both the flours and mix well until no dry bits are left. After 10 mins of rest start gluten development with slap and folds or use your mixer.  Continue mixing or kneading until the dough is well developed and can pass a windowpane test.   Bench letterfold, remove aliquot, then at 30 mins intervals do coil folds until good structure is achieved.

Once the dough has risen 40% then shape the dough into a batard and place in prepared pan seam side down.

Final proof the dough until it has had a total rise of 130% from the start of bulk fermentation.  Pre-heat oven at 425°F and prepare for steam bake about 30 mins prior to the dough reaching 130% rise.

Once oven reaches 425ºF score top of dough and then brush with water.  Alternatively, brush with egg wash or water and then sprinkle with sesame seeds and then score.  Transfer to oven and bake with steam for 25 mins.  Vent the oven (remove steaming gear) rotate the pan and drop temperature to 350ºF.  Bake for another 25-30 mins rotating as needed until browned.  Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if desired.

My index of bakes.