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.
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You have definitely cut to the chase with this formula. I love the higher pff. The bread doesn't suffer at all with the shorter time. I bet the crumb is awesome as well. I have your percents noted. I am going to put in an order for new grains in November. I have almost depleted my supplies. Kamut is definitely on the list.
Glad you like it Caroline, I hadn’t baked with Kamut in so long. I really like it so this was long overdue.
Benny
The way the top crust burst through the sesame seeds reminds me of a balding head with a fringe of hair.
That is, indeed, a beautiful blistered crust.
I can see that image Moe LOL.
Benny
This bread made lovely tuna salad sandwiches for dinner. I used Matthew McConaughey’s recipe for the tuna salad which is delicious.
The inside lives up to the outside. I’ll have to look at the tuna salad recipe .
We love chicken salad. 2 ingredients. My husband made it up. Drain Swansons canned chicken , save broth for soup. Add just enough Dukes Mayo to hold it together. Salt/ pepper to taste. That’s it!
He brings it to potlucks all the time and it’s always gone 1st. Everyone asks for the recipe and he says it’s a secret. Then tells them and no one can believe how good it is.
Your bread would be perfect with chicken salad. 🙏
Caroline thank you for your comments, they are appreciated.
Your husband’s chicken salad recipe sounds nice and simple. We don’t have either brand in Canada that I know of. The last chicken salad I made just last week I used chopped rotisserie chicken and it had celery, grapes, mayo, onion, dill and the usual salt and pepper. The grapes were a nice addition with their pops of sweetness.
Benny
Just lovely, from the inside out!
Will F.
That is very sweet of you to say Will, thank you.
Benny
I haven’t used Kamut in a long time. I prefer durum but I think you convinced me to try it again.
So how far or close to the top of the pan did the dough rise? What temperature are you proofing at?
The dome of the dough was less than 1 cm from the rim of the pan. I probably could reduce the dough weight in the future, but I wasn’t expecting the whole kamut to act as strong as it did. I typically ferment at 82°F.
Benny
In my opinion, the finished product didn't have the telltale mushroom look of an over stuffed/over proofed loaf pan. A perfect high dome bread in my opinion.
Will F.
That is true Will, I hadn’t thought of the mushroom top that some overstuffed pans can get.
Thank you.
Benny
That's quite the tuna salad recipe. Did you have all the ingredients on hand?
Yes I did surprisingly, it is a very good recipe and a bit different from what I usually make. I’d definitely make it again.
Benny
Large can tuna in water
1/4 cup diced celery
1/4 cup red onion
1/4 cup of cucumber
Helmans mayonnaise ( This point is none negotiable) 1/8 - 1/4 cup depends on preference. Start with an 1/8th go from there.
Will F.
Isn't Helman's branded "Best" out your way? Same product either way.
TomP
I forgot that point. It's still Helman's to me!
For me, if it isn’t homemade the Kewpie mayo is the most flavorful.
I dunno ... it must be something about the flavor profile of Kewpie, but I tried it and went back to Hellman's.