Made some bread this morning and there's no oven spring and feels dense.
Bought some doves farm Khoisan flour which says it's 15 g of protein per 100 grams. I normally only use 10% of "strange"flours but this time I used 43% As I wanted to use up all my ends of flour so this is a mixed bag of flours
43% doves farm khorsan
25% British bread flour 12% protein
8% light rye
8% wholemeal spelt
16% Canadian strong white
20% mixed seeds
78% whey and water mix
20% 70 levain
2.5% salt
i thought with the high levels of protein I would have enough strength to hold up those seeds. The bulk was 4 hours at 22c nice and jiggerly before bench resting and shaping. Looked good before going into fridge for retarded 12 hours. Had proofed in fridge by about 30 % in the morning.
Does anyone know much about this flour that could give me an idea of max I should use in a loaf as I do like a nice ear !!
The gluten is different! It has less extensibility than strong wheat flour. This results in less rise and a more cake-like crumb.
It needs a more gentle approach and, of course, the correct hydration.
You can get away with 10% khorasan without noticing too much difference and get the benefit from this unique grain. Or to really appreciate it for what it is try a 100% khorasan loaf so you will know what you're dealing with.
Emmanuel Hadjiandreou has a good yeasted recipe.
I'll have a look at that. Thank you lechem.
of knowledge. Always generous with it and his advice.
https://breadtopia.com/kamut-sourdough-bread/
this formula as suggested by Lechem....
if you are interested, people provided also kindly other formulas with Kamut but the loaf in the photos is the 40% from the breadopia recipe. I love the colour of the Kamut! Happy Baking.... Kat
http://www.thefreshloaf.com/node/55851/kamutkhorasan-wholegrain-breadany-other-recipe-recommendations