
Kamut Sourdough
Updated: Jun 8, 2021
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