Kamut Sourdough
Tinkered with my Everyday Sourdough recipe by adding some freshly milled Kamut as well as incorporating some soaked Kamut flakes. I was fairly happy with how this turned out given the fact that I let this dough go a bit too far during bulk ferment--trying to cook dinner while keeping an eye on fermenting dough continues to trip me up here and there. During pre-bake research, I did note that several people stated Kamut tends to ferment quickly...wish I had remembered that last night during the bulk. It stuck to the banneton on one side, just a bit. Sigh...
I'm going to try to stop bulk fermentation a little sooner with some of my next bakes and let the dough continue at room temp for a while as needed (after shaping and in the banneton) rather than trying to catch the 'perfect' fermentation stopping point, then rushing a bit to shape, place in the banneton and pop in fridge (which has been my usual routine). Thinking this will provide some benefits as far as easier shaping and crumb (?) since there will be some time for the dough to 'recover' after shaping, before being placed in the fridge. I think it should also be easier to babysit the dough since it is already in the banneton...just have to peek at it every so often then quickly tuck it in for the night once it has expanded a little more.
I had planned on rolling the loaf in some Kamut flakes before putting it in the banneton but forgot--multi-tasking dinner and two new dough recipes got the best of me. I think this would help accentuate the Kamut flavor even more, and maybe might have helped with the sticking.
This is my first time using Kamut and I really like the flavor, even at only 25%--to me it tastes a little bit like a cross between oatmeal and cornmeal flavors. It gives the dough a nice yellow tinge, somewhat akin to semolina. The Kamut flake soaker/porridge adds some great moisture and texture to the dough. I will definitely be incorporating more of this lovely flour into future recipes.
Comments
Awesome ear and gorgeous creamy crumb with such a warm colour.
I've been curious about kamut and your flavour descriptions sound really nice.
I've been trying to simplify my baking and not be so all or nothing about it. I'm thinking to crank out rolls in my air fryer for awhile and just rotate grain scalds week to week to keep things interesting. The great thing about making rolls is it's easy freezing/portioning/grabbing one as needed.
Thanks for sharing about this grain.
I love the color too! I hope you give Kamut a try. I was a little reluctant to purchase any flour or berries in large quantities since I didn't know if I was going to like it or not, or know how it was going to behave, so when I saw a smaller bag of berries available I grabbed them. I didn't sift out any bran after milling, so I was happy the crumb turned out ok.
I agree with you as far as simplifying and diversifying! I thought the best way to give the new flour a try was to add a small-ish portion to an already tried and true recipe and to keep the soaker amount on the lighter side too. I think I could amp up both next time as well as roll the dough in the flakes to really increase the Kamut flavor. So many bakes...so little time!
So interesting about using the air fryer for baking! This probably opens up a whole lot of baking possibilities for people. Looking forward to seeing your posts on that. And, 100% on the grain scalds...I love those kinds of inclusions in bread. It keeps things interesting. I was doing weekly roll baking for the crew, but had taken a pause recently. You've inspired me to get back in the groove ;-)
You did the kamut proud Leigh, that is really a great oven spring and open crumb you achieved, well done. The yellow crumb is particularly attractive I’m amazed that at 25% it is soooo yellow. Love it.
Benny
Thanks Benny! Have you used it before? Might be the next great add-in to those crazy good Hokkaido rolls ;-)
I was particularly happy with the crumb given the fact I think I really took this one to the far edge of fermentation, the weight of the porridge add-in and then the aggravating sticking in the banneton...anything beyond flat was going to be considered a triumph, LOL.
Hoping to up the amount of Kamut and flakes next time. I'd love to figure out how to moisten the flakes enough so they are appealing/chewable in the loaf once baked, but not so moist that they disappear (which is kind of what happened here). I'll have to do some more research I think to find that happy balance.
Thanks for the kind comments!
I have used whole Kamut before but I'm out at the moment and have too much flour to warrant buying more yet. But you're right, Kamut is a great grain and I love using it in different styles of bread but haven't yet in a Hokkaido milk bread which is a great idea.
Again this is a gorgeous loaf Leigh.
Benny
Lovely crumb, Leigh! I love the yellow tinge too. I have used Kamut and liked it, but it was a while ago; I don't come across it much these days.
If I see a small bag, you have inspired me to buy it!
Lance
Hi Lance! Thanks for the lovely comments. I actually ran across the wheat berries and flakes on the Vitacost site (not sure if that is available where you are). I was happy that the unsifted flour didn't negatively impact the loaf...I wasn't really sure what to expect. Happy too that the small-ish percentage was able to lend a nice flavor and texture without any trade-offs in crumb.
I've also recently picked up some Einkorn berries, Triticale berries, Buckwheat groats as well as some Rye and Spelt flakes. So, lots of planned baking with different blends, hopefully in the not-too-distant future. Still trying to figure out the best way to work in the flakes without them disappearing in the loaf.
Thanks again...hope you find some Kamut soon!
It sounds like you're going to be busy, Leigh. So many breads to bake, so little time to make them!
Lance
I definitely have issues when it comes to stopping myself from buying grains/berries/flours! Definitely never enough time for all the planned bakes!
Lovely bread, super yellow crumb, must be a personal highlight of a bake.
-Jon
Thanks, Jon! I was glad with how it turned out. The flavor is (was) great, especially when toasted. I will definitely make this again as I need to use up those extra Kamut berries. now that I think about it, the Kamut might be a great compliment to some cornmeal, or durum...hmmm. So many possibilities!
Thank you for the kind comments!