Black Sesame 40% Whole Kamut 85% hydration Sourdough Loaf
I’ve baked with Kamut up to 30% in the past but never tried 40% and never with inclusions. I have however, baked with Semolina up to 100% but that wasn’t whole grain. So based on my past Kamut recipes I’ve increased both the Kamut and the hydration and added black sesame seeds on the inside rather than seeding the crust.
Overall I think this was a successful bake.
Total dough weight 900 g
Levain 86 g needed 9% PFF
Overnight build 1:6:6 Bread flour 74ºF
7 g starter + 42 g water + 42 g Bread Flour
Wasn’t ready after 9 hours
Dough Mix overnight saltolyse
Water for 85% hydration 364 g hold back 20 g so 344 g at mix
Bread Flour 244 g
Kamut 192 g
Salt 9.58 g
Levain 86 g
Total flour 479 g
40% Whole Kamut = 192 g
60% Bread Flour = 287 g
Total water 407 g 85%
Add 86 g Levain and hold back water 20 g
Rubaud mixing and then slap and folds until full windowpane approximately 550 slap and folds done
30 mins bench rest then bench letterfold
30 mins rest then lamination
Add black sesame during lamination
30 mins rest then series of coil folds
Aim for aliquot jar rise 60% before shaping
Allow further bench rest until at least 70% rise before cold retard. This bake 75% then cold retard
Preheat oven 500ºF with dutch oven inside
Once 500ºF remove dough from banneton and score as desired.
Transfer to dutch oven placing the lid on top place in over lower ⅓ of the oven. Turn oven temperature to 450ºF. Bake for 20 mins. The drop temperature to 420ºF and continue to bake for 10 mins lid on. Then remove lid and continue to bake in the dutch oven lid off for 10 mins further. Remove bread from dutch oven and bake directly on the oven rack for another 10-20 mins until fully baked.