Kamut Artisan White Bread with Biga
Recipe for an artisan bread made with a biga preferment, using a mixture of kamut and red wheat flour.
This is a take on the “White Bread with 80% Biga” recipe, found in the FWSY book. The primary difference is the introduction of the kamut flour as a mixture with standard, unbleached, unenriched, red-wheat flour.
Yields
Makes 2 large loaves
Ingredients
Biga
| Ingredient | Weight |
|---|---|
| Kamut Flour | 600g |
| White Flour | 200g |
| Water | 544g / 80ºF |
| Instant Dried Yeast | 0.6g |
Final Dough
| Ingredient | Weight |
|---|---|
| White Flour | 200g |
| Water | 206g / 105ºF |
| Salt | 22g |
| Instant Dried Yeast | 2g |
| Biga | 1,345g |
Baker’s Formula
| Ingredient | Percent |
|---|---|
| Kamut Flour | 60% |
| White Flour | 40% |
| Water | 75% |
| Salt | 2.2% |
| Instant Dried Yeast | 0.2% |
Timing
- Biga Fermentation: 12-14hrs
- Bulk Fermentation: 2.5hrs - 3.5hrs
- Total Folds: 2-3
- Proof Time: 1hr
- Bake Time:
- Lid On: 30mins
- Lid Off: 10-15mins
Sample Schedule
- 11:00pm: Mix the biga
- 11:00am: Mix the final dough
- 2:00pm: Shape loaves
- 3:00pm: Bake
- 4:00pm: Done