The Fresh Loaf

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Black Sesame 40% Whole Kamut 85% hydration Sourdough Loaf

Benito's picture

Black Sesame 40% Whole Kamut 85% hydration Sourdough Loaf

I’ve baked with Kamut up to 30% in the past but never tried 40% and never with inclusions.  I have however, baked with Semolina up to 100% but that wasn’t whole grain.  So based on my past Kamut recipes I’ve increased both the Kamut and the hydration and added black sesame seeds on the inside rather than seeding the crust.  

Overall I think this was a successful bake.

Total dough weight 900 g


Levain 86 g needed 9% PFF

Overnight build 1:6:6 Bread flour 74ºF 

7 g starter + 42 g water + 42 g Bread Flour

Wasn’t ready after 9 hours


Dough Mix overnight saltolyse 

Water for 85% hydration 364 g hold back 20 g so 344 g at mix

Bread Flour 244 g

Kamut 192 g

Salt 9.58 g

Levain 86 g


Total Formula 

Total flour 479 g

40% Whole Kamut = 192 g

60% Bread Flour = 287 g

Total water 407 g 85%



Add 86 g Levain and hold back water 20 g 

Rubaud mixing and then slap and folds until full windowpane approximately 550 slap and folds done

30 mins bench rest then bench letterfold

30 mins rest then lamination

Add black sesame during lamination 

30 mins rest then series of coil folds 

Aim for aliquot jar rise 60% before shaping

Allow further bench rest until at least 70% rise before cold retard.  This bake 75% then cold retard

Retard Overnight



Preheat oven 500ºF with dutch oven inside

Once 500ºF remove dough from banneton and score as desired.


Transfer to dutch oven placing the lid on top place in over lower ⅓ of the oven.  Turn oven temperature to 450ºF. Bake for 20 mins.  The drop temperature to 420ºF and continue to bake for 10 mins lid on.  Then remove lid and continue to bake in the dutch oven lid off for 10 mins further.  Remove bread from dutch oven and bake directly on the oven rack for another 10-20 mins until fully baked.


HeiHei29er's picture

Looks like a good one Benny.  Nice bloom and the decorative scoring is a nice touch!

Benito's picture

Thank you Troy, I actually made some early errors with this adding the total flour rather than just the mix amount without the levain flour.  The realizing that then made another error by adding way too much water.  I didn’t realize the issue until I started slap and folds and found the dough to be really loose.  I slowly sprinkled more whole Kamut a bit at a time until the dough came together and didn’t feel like batter LOL.  Anyhow it seems to be fine, we’ll see tomorrow when sliced how the crumb is.


gavinc's picture

The loaf looks great from here. A "great escape" from your errors; experience shows.



Benito's picture

Thank you Gavin, yes finally I’m starting to develop some instincts about dough development and feel.  It has taken some time but it is starting.


GlennM's picture

Hi Benny

Thats a great looking loaf. I’m hungry now!

Do you have an oval dutch oven for these batards?




Benito's picture

Yes Glenn I have an oval dutch oven to do my batards.  I actually have a smaller lodge round dutch oven but it has the glass lid and a hoop handle that I find difficult to use.  As a result I rarely bake any boules since I don’t like my round dutch oven and baking boules in the oval make them bouletard shaped.

Benito's picture

I sliced this loaf today, and it is quite tasty.  I’ll have to say that I’m getting so much closer to my ideal crumb, lacy.  There are some larger alveoli I think are related to insufficient degassing, but the rest of the crumb is what I’m aiming for, relatively even, fine gluten strands.  Given the 40% whole Kamut I can’t say I’m disappointed at all with this bake.

mdw's picture

That is a beautiful bake!

Benito's picture

Thanks so much mdw, much appreciated.