Baking Experience: Sun, Aug 18, 2024 - Kamut Artisan Loaves
Recipe
Kamut Artisan Sourdough Loaves
Notes
- I followed pretty closely to the recipe found in the book, including the timing and schedule, with only a few alterations
- The last time that I baked sourdough loaves from this recipe, I felt like, given the natural lack of gluten in the kamut grain, the loaves didn’t have enough structure, and therefore I didn’t get the oven spring that I wanted
- For this reason, I ended up doing some pretty aggressive coil folds during the bulk fermentation process
- This yielded a better structure, in my opinion, but the crumb was very tight
- The height was still pretty small compared to previous, standard bread flour bakes, but better than the previous kamut bakes I’ve run
- I’ve since learned that many other bakers will sub in 20%-30% standard, white wheat bread flour when baking with kamut in order to provide the needed gluten to give a good oven spring
- The last time that I baked sourdough loaves from this recipe, I felt like, given the natural lack of gluten in the kamut grain, the loaves didn’t have enough structure, and therefore I didn’t get the oven spring that I wanted
- This was the first time that I shaped a batard, and I’m happy that it turned out well, with a good ear that I’m proud of
- Most of the time I usually shape boules and longer loaves, the latter going into a clay, long, narrow baking apparatus (I don’t even really know how to explain it)
- The flavor was really good, quite sour and the kamut has a really great, nutty profile
- In future bakes of this recipe, I believe that I’ll attempt to sub in some standard white wheat, and then do less in the folding process