Sunday, 27 May 2012
On a whim I bought some kamut flour and tried to make a sourdough loaf with it. The result though flawed was very flavoursome and I will experiment with this flour again. I had made a sponge the night before with 500g kamut flour and 650g water with a ladle of starter that I have fed with kamut flour. The next morning I added 300g kamut flour and 300g strong white flour and 20g salt. the dough was a little stiff and in hindsight i would add more water as I have since read that it soaks up more water than ordinary flours. It has been really hot this week so i thought it better to prove in the fridge through the day. I first gave it 10 mins kneading. It felt a little like putty in texture - a little like making a spelt loaf.
On getting home at seven I took the dough out of the fridge and let it warm up an hour before shaping and placing in my bannetons. I let it rise for 2 hours... longer would have been better but I needed to get them in before 10 pm.
There was a good oven spring and although the crumb resembled spelt bread the taste was lovely with a nuttiness coming through. The sourness was pleasant to and developed over the next 2 days. the crust was good.
Need to try this again with a few adjustments.