Recipe called for 4 cups of flour and extra as needed but I had to use eight cups. I don’t want to use processed flour.
I baked two 100% kamut loaves.
So I ground eight cups of flour then drove to Target and bought a Kitchenaid stand mixer for kneading.
The recipe called for 4 cups of kamut only flour and extra as needed. However it took eight cups to make a sort of a ball of dough. I ‘m sure I strained the stand mixer a little, tho right after adding flour It would pull from the side of the mixing bowl, but after the flour was incorporated into the dough it became sticky again and remained sticky. The dough became stretchy after about 5 minutes of kneading, is this desirable. I lost some of the dough when I transferred it to a sheet of wax paper from some of it sticking to the paper and from having to wash my hands a few times. However the dough did rise during the two stages of prep as expected including while it rested in the 8 inch dutch ovens (I baked without lids).
I ate a slice of the bread after toasting it and it seemed ok. It was delicious, crunchy and toasty, not hard and dry.
So any idea why I had to use so much flour and it it supposed to be kinda dense on the inside, I can pinch it and it will mush together between my fingers, but it did seem to toast up dry like bread. My guess is if I used less flour the bread would be less dense and a little lighter.
Do the loaves look like they should.
Thank you for any suggestions, Tim
I have milled half a 20lb bag of kamut berries in the past few weeks trying to finally make eatable bread.