Sourdough with Rye and Kamut

This is a recipe that is one of my favourites at the moment. It's a sourdough that is mainly strong white flour, with rye, kamut and a non-white starter providing some background complexity. It's loosely based on a Dan Lepard recipe for a barley bread, although it has no barley in it. This time I used a used a whole wheat stater, but I have also had success with a rye sour. It's quite a simple recipe but I'm pleased with the results.

The ingredients are:

250g whole wheat or rye starter (approx 100% hydration)

300g strong white flour

100g light rye

100g kamut

300g water

3tsp salt

I refresh the starter about 12 to 18 hours before baking (1:1:1 ratio). I mix the starter with the water, then mix in all the other ingredients. I leave it for ten minutes, knead lightly for 30 seconds, then repeat this kneading two or three times in the next 50 minutes. Then after another hour I fold the dough, wait another hour and fold again. Then into the proving colander (!) for two to three hours.

After that I bake it for 15 minutes at 220C, then another 30-40 at 190C.

I think my scoring/shaping could still use some work as invariably one slash seems to open much more than the other, it has a great taste and texture though.

My first blog post so any comments or suggestions gratefully received!

Alex