Baking Experience: Partial Kamut Artisan Sourdough Loaf

Picture of Boule

Recipe

Mixed final dough on Sunday at 11am
Folded 3x’s
Bulk fermented on the counter for 9hrs till 8pm
Allowed for an uncovered 10ish minute bench rest, continuing to lightly shape the boule while adding a bit of flour to the dough since it was so sticky
Shaped as best I could and put in a linen-covered banneton, then threw it into the fridge for an overnight proof
Baked it starting at 9:30am the next morning @ 475ºF for 30mins with the lid on, then ~20mins with the lid off

Baking this recipe was a a bit of an experiment on a couple of fronts:
- My sourdough leaven that I used was a much higher hydration than in times past (and than the recipe calls for)
  - It’s also a pure white flour combination, not using any whole wheat flour
- I experimented with a kamut/white wheat flour combination to see how to it would turn out
Working with the dough, it was very obvious that the increased hydration of the leaven made a difference; it was supremely wet dough
Further, given the lack of gluten in the kamut flour (I assume), when it came time to shape the dough, it was still very sticky and wouldn’t maintain the shape that I was looking for.
- The standard white wheat flour I’m using is organic, unbleached all-purpose flour
- I would like to experiment with true bread flour, with a higher protein amount, especially when including a mix of kamut.

The loaf got pretty decent oven spring, but not nearly the height that I’ve seen in the past
- I wonder if the use of bread flour would help on this?
I haven’t cut into it yet, so not sure about the crumb inside
- Given how highly hydrated it was, I’m sort of hoping for a fairly open crumb, but we’ll see…
Also, still waiting on the taste, given we haven’t cut into it yet