Kamut blend.
Last week we visited the friendly folks at Breadtopia, it's only 60 miles away, to look at and eventually purchase a KoMo Fidibus 21 grain mill. Happy birthday to me finally got to replace the old noisy, heat producing, and hard to clean one. While there also got an oval brotform, Durum wheat berries ( pasta machine is on the way ), and some Kamut wheat berries.
The bread is a combination of trying several things. It consists of equal parts fresh ground Kamut, fresh ground white wheat, and KA AP at around 73% hydration as well as wild yeast starter and salt. The dough proofed in the oval brotform and baked in an oval DO. There is a sweetness to it that I think comes from the Kamut.
On another note, I noticed that there is a farmer growing organic wheat, milling and selling flour in Iowa under the brand name Early Morning Harvest.This is the closest to local, only 200 miles away, that I've found. Has anyone tried his products?
Stu
Comments
Great looking loaf, Stu. I recently bought some Kamut flour, but have not used it, yet. Did you notice any differences from other flours?
Cathy
The dough was less elastic thus more extensible. It collapsed faster after S&F. I think that is something one just has to get used to when using older varieties of wheat because the gluten doesn't developed the same as more modern strains.
Good luck with your Kamut flour.
Stu