Recipe of Appetizing 50% Kamut Sourdough bread

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, 50% Kamut Sourdough bread. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

50% Kamut Sourdough bread Recipe. Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. They pointed out that their strengths counter balance the weaknesses of the other flour.

You can cook 50% Kamut Sourdough bread using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of 50% Kamut Sourdough bread

1. Take of Sponge.
2. You need 1 1/2 cup of Organic Kamut flour.
3. Take 1 1/2 cup of organic all purpose flour.
4. Prepare 1 1/2 cup of water.
5. Prepare 1 1/2 cup of fed sourdough starte*.
6. It’s of Dough.
7. Prepare 1 tbsp of organic sugar.
8. It’s 2 tsp of salt.
9. It’s 1 tbsp of water.
10. It’s 1 cup of organic all purpose flour.
11. It’s 1 cup of organic kamut flour.

Spelt kamut sourdough made with tangzhong water or milk roux makes soft bread with crispy crust that stays fresh.And it tastes great! it's still a closer crumb than all white or all spelt, but it's tasty and lovely which is all that matters right?Combining Kamut Khorasan Flour with Strong White Flour in this Half and Half bread produces a deliciously fragrant loaf with a subtle golden crumb.Whole Grain KAMUT® Brand Khorasan Wheat Bread.

50% Kamut Sourdough bread step by step

1. • Fed starter: prep your starter 8 hours. put 3/4 cup starter, 3/4 all purpose flour, 3/4 water. mix well with wooden spoon and let sit at 70 degrees in plastic or glass bowl covered for 8 hours..
2. take out 1 1/2 cups starter and mix with 1 1/2 cups water and 1 1/2 cups kamut flour and 1 1/2 cups all purpose flour. mix very well until sponge is evenly mixed and sticky. cover and let sit at 70 degrees for 4-5 hours. then place sponge in refrigerator for 12-16 hours. no more than that do to gluten breakdown of kamut flour..
3. pull sponge from refrigerator. on top of sponge sprinkle sugar, salt, and ONLY 1 tbs water. 1/2 cup kamut and 1/2 cup all purpose. add kamut flour as needed for kneading. knead well, don't be shy. put in greased bowl for enough time for dough to double. about 2 hours. cover..
4. deflate dough. shape into 4 rolls. cover rerise for about 1.5 hours. preheat oven at 425. bake 25-30 min or until deep golden brown. spray with water every 5 min..

Quite often loaves are Steam in baking is used less than in French breads, but I am still in the learning process and I will update my knowledge as I learn more on Italian breads.Light and open whole wheat sourdough bread.For more detailed instructions and additional pictures please visit.

Learn to bake sourdough demi-baguettes right at home.In this recipe we'll use fresh milled kamut, an ancient wheat variety, to create delicious baguettes.Conclusions: We liked the Kamut flour well enough, and interestingly, the taste of the breads continued to develop after our tasting.We wound up liking several of the breads much more two days later than we did at first.Set aside, stirring occasionally to make sure the salt dissolves.