Maurizio's 15% Kamut Ciabatta Bread

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not.a.crumb.left on 25 Aug 2018 at 05:19

When I was in Germany I decided to do this bread when I am back home and was waiting for Maurizio to post the formula...

https://www.theperfectloaf.com/ciabatta-bread-recipe/

I love the colour and the gentle taste of the Kamut in this bread and boy I know now why he said to use a mixer. However, I don't have a mixer and that is that...so I had to use some slap and folds to manage and for the first time I had dough on the wall!!!!!

I also used some strong coil folds for the three folds during the bulk fermentation and the dough was nice and bubbly going into the wine cooler.

My wine cooler was a bit warmer than the suggested 3-4C at 5.5C but it seemed to be ok and dough had a little rise but not too much...considering it was in wine cooler from 3.30PM to 9AM...

Maurizio said to use lots of flour when dividing and needed not much encouragement to do that!!!

Maurizio said to proof 2 hours but I felt that the dough was looking good after one hour and did not want to push my luck....

I think this bread will be baked more often to sit on our bench in the garden!

and I am still stuffed from lunch with burger and ciabatta and lots of other things in there! The mixing without a mixer was the scariest bit and dough on the walls and in Barney's fur! I see you are onto baguettes with rice starter...sounds intriguing! Oishisoo as they would say in Japan! I never tried baguettes but Dan has done it now with this community bake! No way out!  Kat

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Danni3ll3 on 25 Aug 2018 at 10:12

Perfect crust and crumb! You did a great job! Bookmarking this!

and love to see your version! Kamut is not cheap and the beauty is that just the 15% make quite a difference in taste and colour... Kat

and I realised that I probably need a mixer. The slap and folds to get on top of this dough were very wet!  Kat

The crumb is unreal! 

I have only baked with kamut once but it left a deep impression on me already. Its sweetness is so pronounced that including 15% of it would have contributed amazing flavour to these ciabatta rolls. 

I guess even Maurizio would be proud of them :)

and Kamut  if too much can be too intense for my family but this just left a hint and was really perfect for all of us!

If you like Kamut, give it a go....I thought the toughest bit was the  mixing without a mixer!

Very messy!  ha, ha   Kat

Crumb looks perfect just like a well baked ciabatta should.  I can picture the butter oozing out of those big beautiful holes :).

Regards,
Ian

and it was scary how much butter it did absorb! I will have to work harder in the gym!!!!!  Kat

What a wonderful look to those loaves.  Ciabatta is one of my favorite breads to make because of the texture of the dough and the way it behaves during bulk fermentation and proofing.  Seems to have a life of its own.  Now I need to try my hand at this recipe.  Thanks for posting and providing the inspiration.

this is a great formula to give a go....I hope that you have a mixer as it is wet! I don't have a mixer and slap and fold did the job but I had to get dough off the walls!

Please share how you like it after the bake....I also was amazed how something as little as 15% Kamut affects the colour and a very subtle taste...I will make this again..no doubt...

Even if you can't eat the holes (they're low in calories so eat as many as you want), the typical ciabatta has that great crust, soft interior and sweet flavor.  A perfect bread for an Italian deli sandwich.  Nice work, beautiful.

alan

and I am always a bit self-conscious and feel a bit childish posting so many of my loaves...But sharing at different levels is so much part of the joy of 

bread making for me from making to eating them and I hope people will bear with me....  Kat