As I mentioned in my previous entry, I love baking with Kamut flour! It’s such a dream to work with and most importantly, it just produces damn good tasting bread! In light of that, I thought I’d share my formula for making sourdough with 40% Kamut flour. With that in mind, here is the overall formula:
|Flour (40% Kamut, 10% Whole Wheat or Rye [from starter], 50% Any other combination of flour)||100%|
Notice in the formula, there is no entry for the starter. This is because the starter’s flour and water is always figured into the overall hydration. It is NOT a separate ingredient.
1. Make the Levain
The first step in this process is to make the levain. Depending on how much flour you’re going to use, the levain’s flour will constitute 10% of the total flour. So if you have a 100% hydration starter and you’re going to use 500g of flour, then your total starter yield should be 100g (10% of 500 is 50g for the starter’s flour).
Since I work with larger batches, I usually make 1:5:5 levain; that is, 1 part starter to 5 parts flour to 5 parts water. This will keep hydration at 100%. But you can use any hydration starter you want. You just have to bear in mind the flour and water content.
When I make my 1:5:5 levain, I usually put it together the day before as it takes about 8-10 hours to be fully active (though that’s changing with the warming weather). No matter, I wait until the starter volume has at least doubled before I subject it to the float test. If it passes, then I move on.
2. Make the Final Dough / Autolyse
- Thoroughly mix the different flour you will be using in a large bowl or mixer bowl. I usually like to do this step in a mixer with the paddle attachment.
- Measure out the remaining water you’ll need by first determing the total water you’ll need based on hydration rate, then subtracting the amount of water contributed by the starter. For instance, if your total flour is 1000g, you’ll need 780g of water in total. The starter water will be 100g, so your remaining water will be 680g.
- Mix water into the flour until well-incorporated and you form a shaggy mass.
- Autolyse for 1 hour.
3. Bulk Fermentation
Because Kamut is a whole grain flour, we need to be gentle with the dough at all stages.
- Add the starter and salt to the dough and mix thoroughly until fully incorporated. If you’re using a mixer, make sure to mix on low.
- Fold the dough three times within the first 1 1/2 hr. I highly suggest coil folding.
- Let rest covered at room temp (please don’t use a proofer here) for 1 hour.
- Put the dough in the fridge until it has expanded about 50-75%. This may take 18-24 hours. In my retarding fridge which I have set at 40 F, it takes about 12 hours to get to this point.
4. Divide and Pre-Shape
- Carefully remove the cold dough from your fermentation chamber and place it on a lightly floured surface.
- Divide the dough depending on how many loaves you’re going to make and gently but firmly shape the pieces into rounds,
- Bench rest for 30 minutes
5. Shape and Final Proof
Now is a good time to get your oven started. Set to 500F
- Shape the pieces into whatever kind(s) of loaves. You’ll want to make sure you develop a nice, taut skin without tearing.
- Place into baskets.
- Proof for 1.5-2 hours. This time is NOT exact. You need to take the dough out to about 85-90% proven. The finger dent test will help determine when the loaves are ready for baking.
- Bake at 500F (with steam) for 15 minutes.
- Vent and/or remove steaming container then turn oven down to 425F.
- Bake at 425F for 30-45 minutes or until the crust is a deep caramel brown.
- Remove from oven and place on cooling rack.
- Allow to cool at least 3 hours before cutting.