Kamut Khorasan Sourdough Bread Recipes

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KAMUT® (KHORASAN) SOURDOUGH BREAD



Kamut® (Khorasan) Sourdough Bread image

Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and airy crumb.

Provided by Melissa Johnson

Categories     Recipes

Time 1h30m

Number Of Ingredients 17

All Kamut Whole Grain
500 g whole grain Kamut (3 1/3 cups)
400 g water (1 2/3 cups)
75 g sourdough starter (1/3 cup)
9 g salt (1.5 tsp)
40% Kamut Whole Grain
300 g bread flour (2 1/3 cups)
200 g whole grain Kamut (1 1/3 cups)
360 g water (1 1/2 cups)
75 g sourdough starter (1/3 cup)
9 g salt (1.5 tsp)
20% Kamut Whole Grain
400 g bread flour (3 cups)
100 g whole grain Kamut (2/3 cup)
360 g water (1 1/2 cups)
75 g sourdough starter (1/3 cup)
9 g salt (1.5 tsp)

Steps:

  • Mix the flour and water. Cover to autolyse for 1-2 hours.
  • Add the starter and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
  • After the rest, begin a series of stretching and folding every 20-30 minutes. I did six stretch and folds for the all-Kamut and the 40%, and four for the 20% Kamut.
  • Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature. (My all-Kamut fermented 9.5 hours at 75 F. The 40% fermented 11 hours, 3 hours at 76 F and 8 hours at 64 F. The 20% fermented 10 hours at 72 F.)
  • Scrape the dough onto a well floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
  • Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose flour, rice flour, or bran flakes.
  • Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
  • Let the dough proof 60-90 minutes at room temperature, or 6-10 hours in the refrigerator. I proofed the whole grain loaf in the refrigerator for 7 hours, as the dough was very sticky and difficult to handle. The 40% and 20% doughs proofed at room temperature for 75 and 90 minutes, respectively.
  • Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside.
  • Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
  • 500 F for 30 minutes lid on
  • 450 F for 10 minutes lid off
  • Or until the internal temperature is over 205 F.

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