Kamut Sourdough

Updated: Jun 7

Khorasan wheat which is known as Kamut has a richer nutritional profile than ordinary wheat, Fused with the base ingredient of sourdough (flour, salt and water) it creates a distinctive nutty flavour, With the right amount of hydration, this crumb looks absolutely stunning!

Baker's Percentage

  • 90% Japanese Bread Flour 225g

  • 10% Organic Kamut 25g

  • 74% Water 185g

  • 24% Levain 60g

  • 2% Sea Salt 5g

  • 2% Unsalted Butter or Extra Virgin Olive Oil 5g

Method (Same-Day-Bake)

  • Autolyse flour and water for 1-2 hours

  • Add levain, rest for 30 minutes

  • Add salt, rest for 10-15 minutes

  • Add butter or oil, rest for 15 minutes

  • Stretch and fold, once and rest for 20 minutes

  • Coil fold 3-4 sets, 30-40 minutes interval and rest the dough for at least 1 hour before shaping

  • Preshape the dough, bench rest for 20 minutes

  • Shape the dough, proof the dough in the banneton basket for 30-40 minutes

  • Cold retard for 3 hours at 1-3°C

  • Place dutch oven in the oven and preheat at 250°C for 30 minutes

  • Bake covered at 250°C for 20 minutes, and bake another 20 minutes uncovered at 230°C

  • Cool for at least 3 hours before slicing

Note

  • Total bulk time 5.5 hours at 24°C

  • Nippon Murasaki Botan is used as Japanese Bread Flour (Protein 13.5%), the product can be found at our shop, simply click "Order Form" to find out

568 views0 comments

Recent Posts

See All