Kamut® (Khorasan) Sourdough Bread


(crisw) #21


I mixed up the 40% Kamut dough this morning, using freshly-ground Kamut flour and the same starter I’ve used for a couple of years now, which was merrily floating. The dough stretched and folded like a dream. However, six hours later on a warm day, it shows no signs of rising. I’m mystified and bummed. I’ll give it a few more hours, but any idea of what the problem might be? Never had this happen before…


(Melissa) #22

Did it ever end up rising?


(crisw) #23

Yes, I was going to come back and post…

After I posted, we went out for a few hours and when we got back it was looking good. At the 11 hour mark I shaped it, and baked it about an hour and a half later. It had good crumb and was delicious - here’s a pic of the last of it


(Melissa) #24

Oh that is lovely. I’m so glad it took off. The yeast and bacteria populations grow exponentially so I hear :slightly_smiling_face:


(syros) #25

Just want to say that I made this bread on the weekend, using 20% White Kamut. It was delicious and I got a beautiful open crumb. Thank you!


(kingfisher500) #26

Thanks for this recipe. Here is my effort. 20% Bob’s Red Mill Kamut. 74% hydration, 10 hour bulk ferment @72°F, 10 hour retarded proof in fridge. Great oven spring. Batard is 5 inches high and boule is 4.5 inches high. Soft, open crumb.
It needs a little more salt for flavor in my opinion even though I usually use about this same low percentage of salt in my breads.


(easummers) #27

Those are beautiful loaves! I am a big fan of Kamut !!


(kingfisher500) #28

Thanks. These were my first Kamut loaves. I may try a higher percentage of Kamut next time. The wheat has a nice color when baked.


(easummers) #29

One of my favorite recipes is the Sicilian no knead. Eric notes in the recipe that subbing Kamut works. I mostly use Kamut because I keep it in my stock, always. And although the recipe is written with instant yeast, I follow Eric’s guideline of 1/4 cup starter instead of instant yeast.