This is my second go at baking a 20% Kamut sourdough. I wanted to try an overnight levain build and saltolyse (autolyse with salt included) because it would allow me to get the bake done on the same day as the mix while still including a short cold retard. I think this actually works out quite well and I may continue to do this int he future. I once again used the aliquot jar and ended bulk fermentation when the aliquot jar showed a rise of 50% and after final shaping did a short bench rest of 15 minutes.
The formula was included in my last post of this sourdough so I won’t rewrite that here.
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The crumb could be a bit more open so I will bulk to 60% rise next time. The Kamut does add a buttery flavour to the bread that is oh so good with butter on it.
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Love the dark crust and your scoring is excellent!
Crumb looks very nice for this type of bread.
Happy Baking!
Ian
Thank you Ian, I think my recent 30% Kamut was even a bit more successful, but I was happy with this one as well.
Stay well.
Benny