The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Kamut/Spelt loaf & basic white 1:2:3

leslieruf's picture

Kamut/Spelt loaf & basic white 1:2:3

Not baking so much but love the combination of Kamut & spelt so this weekend did a repeat of an earlier bake where I had pushed the Kamut to 50% with close to 80% hydration.  

Starter was refreshed on Friday morning and so before bed I built the levain. 13 g starter + 60 g water + 60 g bread flour

Saturday at 9:15 am autolyse for 30 minutes

114 g bread flour + 212 g kamut + 38 g spelt and 275 g water.  It felt a bit too wet and I remembered last bake where I had decided the hydration should be lower.  So I added another 20 g bread flour, not something I do at all.

9:45 am   add levain and mix with 100 SLAFs.  Patted dough out and sprinkled over 7.6 g salt, rolled it up and did another 100 SLAFs.  Leave to rest 40 minutes

10 am mix the white 1:2:3 following a 40 minute autolyse - just a very standard 600 g total dough weight loaf.  Method was the same as for the Kamut & spelt.  Left to rest for 30 minutes

10:45 am coil folds to both doughs and this was repeated 4 times at 40 minute intervals. 

12:50 pm both doughs were left to bulk ferment.  Room temperature was probably only 20 deg C and contrary to my usual practice I bulk fermented in shallow containers so I could perform coils more easily.  This meant I was a little uncertain about how far the fermentation had gone. 

15:40 pm There were some bubbles on top of both doughs and only small bubbles visible underneath but I felt the fermentation had gone as far as I wanted it to so I preshaped, rested for  20 minutes before doing the final shape - very simple folding sides to the midline and then rolling up.  Bench rest for 30 minutes then into the fridge overnight.  

Sunday morning 8 am.I find it quite difficult to get a really good colour on my breads these days, I am not happy with my oven but for now I have to do my best with it.  Oven was preheated to 260 deg C.  Dough was baked in DO 15 minutes covered, 15 minutes uncovered.  I popped it back for another minute with top element on high but didn't achieve much. 

Kamut/spelt loaf

Basic white 1:2:3 (I was trying out a new brand of flour)

Just every day bread but using the different flour has made quite a difference.  I had made a new starter during Covid19 lockdown and have added it to my old starter so I happy the way it is performing.

Bake happy every one. 



Benito's picture

So lovely to see you posting again Leslie.  When I was new here I loved seeing your posts.  Now that I have Kamut I can bake with it.  I like your idea of Kamut with spelt, I'll bookmark your post to remind me of your formula when I bake it in the future.  The Kamut spelt you posted has such a lovely crumb and colour.


leslieruf's picture

it felt good to have a good bake, I am afraid my baguettes were no where near the standard reached by you guys in the CB!

hopefully future bakes will improve some more. and as I said I love the Kamut and spelt.  It is also really nice with some durum added as well!

Bake happy Benny


albacore's picture

Nice looking loaves, Leslie. I like the ear shot!

Have you tried adding a little diastatic malt to improve crust colour? I routinely add 5-10g per kilo of flour, which usually does the trick.


leslieruf's picture

I don’t have any diastatic malt but during Covid lockdown I did come across a site that sold it so just now I re-found that site and ordered some.  thanks for the suggestion.   

Yes I am happy with the ears as they have been missing in recent time.  I am beginning to suspect the flour as this bake is using a different brand that is only recently become available where I live. 

Happy baking Lance


Danni3ll3's picture

You have my mouth watering!  

leslieruf's picture

good to see you posting again too. Trust all is well with you and your family in these uncertain times!


isand66's picture

Great crumb.  Nice to hear you are doing ok in these trying times and posting again.

Happy Baking!


leslieruf's picture

in these challenging times.   Hope all is well in your family. 

Happy baking


not.a.crumb.left's picture


Kamut is always great, especially if also combined with spelt...looks great and must taste well too...

Making a new starter is very brave....I just revived mine from the fridge after visiting Germany and I was wondering whether making a new one would be a good idea too....but then just kept pampering the old one and now seems to be ok again... 

Happy baking... Kat

leslieruf's picture

made 3. one was whole wheat  and it was extremely active, I gave that one away.  Then I made 2 with white flour - one with bottled water the other with tap water, filtered and boiled. These 2 evolved differently but in the end were similar.  For years I used bottled water but this showed me it was not necessary. The filter seems to make the difference. It was a great learning process and the trigger was the Rob Dunn Lab experiment.  learning about the different aromas during establishment was great, even the stinky stage!! In the end I added 1 to my old starter, really just to add another flavour/activity boost. I gave the other one away as well, I couldn’t bear to dump it! 

hope the family in England and Germany are well.  

thank you and Bake happy Kat,