Kamut Sourdough

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