Sourdough Ravioli With Whole Grain Kamut Recipes

GNOCCHETTI & CAVATELLI FROM A CORN-AND-WHEAT PASTA

Steps:

• Mix the ingredients together, holding back some of the water. Add more water as needed to incorporate the dry ingredients. Mixing can be done by hand in a bowl, on a wood board, or in a stand mixer with a paddle attachment.
• Knead the dough for 5-10 minutes by hand, adding water or flour as needed. The dough should be stiff but not breaking when it bends.
• Put the dough in a clean bag or a covered bowl and let it ferment for 6-12 hours. This long rest can be skipped, and it can also be done even if you haven't included sourdough starter in your dough. The bran/husk will still soften.
• Set 4-6 quarts of salted water to boil, and prepare a large generously floured baking sheet.
• Roll the dough out into a rectangle that's about ½ inch thick.
• Cut thin strips in the dough, also about ½ inch thick. A bench knife works well for this.
• Roll each strip to be a smooth tube about as thick as a pencil for gnocchetti, about twice as thick for cavatelli. Cover the dough that is not being rolled.
• When you have about five tubes, flour them generously and line them up side by side. Cut the tubes in pieces, about as big as chickpeas for gnocchetti and as big as raspberries for cavatelli.
• Toss the pieces around in more flour, making sure they are not stuck together.
• If making gnocchetti, transfer the pieces to the floured baking sheet with your bench knife, and continue until all the dough is rolled and cut.
• If making cavatelli, press and roll the pieces down gnocchi stripper with your thumb as in this video. Toss the cavatelli in more flour and transfer them to the floured baking sheet with your bench knife. Continue until all the dough is rolled, cut, and shaped.
• Boil the gnocchietti or cavatelli for 10 minutes, then drain the water.
• Place in a serving dish and add your sauce of choice.

WHOLE GRAIN KAMUT SOURDOUGH BREAD

Steps:

• Mix the ingredients together in a large bowl. Cover and let the dough rest for about 20 minutes, and then stretch and fold the dough with damp fingers. The dough should be sticky but not wet and gloppy. If the dough is soupy, add 30g more flour i.e. a couple tablespoons.
• Repeat the 20 minute rest followed by stretching and folding with damp fingers two more times, and then let dough rise until it has expanded by close to 40%. This took my dough about 4 hours from when I initially mixed it, but could be anywhere from 2-8 hours depending on your ambient temperature and starter strength.
• Scrape the dough out onto a well-floured countertop and shape it for your proofing basket (batard, boule, oblong). The dough has almost no gluten tension, so there's no need to do a pre-shape.
• Place the shaped dough in a floured proofing basket, cover, and let it expand for 1-2 hours.
• When the dough has expanded (see photos above), put the proofing basket in the refrigerator, and then begin to preheat your oven and baking vessel at 500°F for 30 minutes.
• Remove the chilled-stiff dough from the refrigerator and flip it onto parchment paper or directly into your hot baking vessel. Score the dough and bake as follows:
• 20 minutes at 500°F with the lid on
• 8 minutes at 450°F with the lid on
• 8 minutes at 450°F with the lid off
• If you're using a cast iron baking vessel, you may want to lower the oven temperature earlier.

SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD

Steps:

• Autolyse
• Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
• Bulk Fermentation
• Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
• Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
• With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
• Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
• Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
• Pre-Shape, Bench Rest, Shape
• Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
• Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
• Shape the dough. Here are some videos if you want shaping pointers.
• Flour the top of the dough, flip it into your proofing basket and cover.
• Final Proof
• Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
• Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
• Bake
• Preheat your oven to 500F for 30 minutes with your baking vessel inside.
• Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
• Bake at 500F for 20 minutes with the lid on.
• Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
• Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
• Remove the lid and bake for 5-10 minutes more.