60% Kamut Sourdough (Tartine 3)

60% Kamut Sourdough (Tartine 3)

Submitted by Ripoli on August 26, 2015 – 7:02pm.

First time post. Kamut is such an amazing flour to work with and eat. The depth of flavour, subtle sweetness and tender crumb has me absolutely hooked. Now I just need to find someone who will sell it to me in large quantities!! I loosely follow the recipe from Chad’s Tartine Book 3. I don’t add the wheat germ and my starter is my own 50/50 white and wholemeal 100% mix. I feed Roger (my starter) twice a day use him towards the younger end of fermentation to ensure that it imparts less of the strong “sour” flavours on the bread and allow the natural sweetness of the Kamut to take center stage. Autolyse for an hour and a half. Stretch and fold at 30min intervals for 3 hours with a further 3 hours bulk ferment followed by 14 hours cold proof in the fridge.