Kamut sourdough bread. Recipe & schedule

200g sifted Kamut flour (also called Khorasan)

200g strong white (aka bread flour)

325g water (81.25% hydration)

80g starter (20%)

8g salt (2%)

Step 1. 8h before preparing the dough, feed the starter in a 1:4:4 ratio and let it on the counter to ferment.

Step 2. Mix flour and water (310g and save the rest for later). Cover the bowl and let the dough sit on the counter for 1-2h, for the so-called autolyse. This is to allow the flour to absorb water, for the gluten network to start forming, before you add in the starter. Before the fermentation starts.

Step 3. Add starter, mix until well incorporated and let dough rest for 1h

Step 4. Add the salt and rest of 15g water and mix, until salt is well incorporated. Let rest for 30min

Step 5. First stretch & fold. Followed by another 4 folds at 30min intervals. I tend to do 2 stretch & folds, with the rest being coil folds.

Step 6. 30min after the last fold, pre-shape the dough in a round boule. Dust with flour and let rest on the counter (covered with a towel) for 30min.

Step 7. Final shaping. The banneton goes in the fridge for cold proofing, overnight for 12-14h

Step 8. Pre heat the oven for 30min at 250°C/480°F. If you use a baking stone or a cast iron pan, make sure these are in the oven during pre-heat.

Step 9. Remove the dough from the fridge, place on parchment paper. Score and bake.

Step 10. Bake for 20min with steam (or lid on) at 250°C/480°F. 30min without steam (lid off) at 200°C/390°F

Step 11. Let the bread cool on a rack for at least 30min (ideally 1.5-2h) before cutting in.

Notes

Total bulk fermentation for this dough was 4.5h, approx room temperature of 24°C / 75°F. Bulk fermentation starts the moment the starter is added to the dough and includes the folds.

🌾as with any other recipe, every flour is different, so you might have to slightly adjust the amount of water should you use different flours to mine.

🌾bulk fermentation total time depends on the temperature in your kitchen. The warmer, the quicker the dough will ferment, and the other way around. Consider increasing or decreasing the time should that be necessary

🌾use starter at peak. This is how you recognise the peak of your starter

🌾for more details on the bread making process, check the Beginner’s Recipe & schedule, or buy my Sourdough bread guide

EMMER sourdough bread. Recipe & schedule

100g Emmer flour

400g strong white (aka bread flour)

375g water (75% hydration)

100g starter (20%)

10g salt (2%)

Step 1. 8h before preparing the dough, feed the starter in a 1:4:4 ratio and let it on the counter to ferment.

Step 2. Mix flour and water (350g and save the rest for later). Cover the bowl and let the dough sit on the counter for 1-2h, for the so-called autolyse. This is to allow the flour to absorb water, for the gluten network to start forming, before you add in the starter. Before the fermentation starts.

Step 3. Add starter, mix until well incorporated and let dough rest for 1h

Step 4. Add the salt and rest of 25g water and mix, until salt is well incorporated. Let rest for 30min

Step 5. First stretch & fold. Followed by another 4 folds at 30min intervals. I tend to do 2 stretch & folds, with the rest being coil folds.

Step 6. 30min after the last fold, pre-shape the dough in a round boule. Dust with flour and let rest on the counter (covered with a towel) for 30min.

Step 7. Final shaping. The banneton goes in the fridge for cold proofing

Step 8. Pre heat the oven for 30min at 250°C/480°F. If you use a baking stone or a cast iron pan, make sure these are in the oven during pre-heat.

Step 9. Remove the dough from the fridge, place on parchment paper. Score and bake.

Step 10. Bake for 20min with steam (or lid on) at 250°C/480°F. 30min without steam (lid off) at 200°C/390°F

Step 11. Let the bread cool on a rack for at least 30min (ideally 1.5-2h) before cutting in.

Total bulk fermentation for this dough was 4.5h, approx room temperature of 24°C / 75°F. Bulk fermentation starts the moment the starter is added to the dough and includes the folds.

🌾as with any other recipe, every flour is different, so you might have to slightly adjust the amount of water should you use different flours to mine.

🌾bulk fermentation total time depends on the temperature in your kitchen. The warmer, the quicker the dough will ferment, and the other way around. Consider increasing or decreasing the time should that be necessary

🌾use starter at peak. This is how you recognise the peak of your starter

🌾for more details on the bread making process, check the Beginner’s Recipe & schedule, or buy my Sourdough bread guide