Best Whole Grain Kamut Sourdough Bread Recipes

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.