40% whole Kamut 40% whole spelt sourdough

40% whole Kamut 40% whole spelt sourdough

So after having some luck with my first greater than 40% whole grain bake last week with the 75% whole red fife, I thought I’d push my luck and try another with a formula I put together.  Still chicken to go 100% whole grain I thought I’d inch it up a bit to 80% with whole Kamut and whole spelt.  The idea came to me when I noticed that Melissa had posted a Kamut spelt sourdough on Breadtopia, but that was 100% without any white flour. 

 

I also finally got around to using the BBA based spreadsheet that Dan so kindly shared with me a while back.  Hope you like this new format.

Do overnight saltolyse and levain build.

 

In the morning add levain to saltolyse dough, mix to incorporate with Rubaud mixing.

 

Slap and fold to good gluten development.

Rest 30 min then bench letterfold ferment at 80ºF removing 30 g of dough for aliquot jar

Rest 30 min then lamination

Then every 30 mins coil fold

 

End bulk when aliquot jar 60% rise

Shape then bench rest until aliquot jar 90% rise. 

Then cold retard overnight

 

Next day

Preheat oven 500ºF with dutch oven inside.

Once over reaches temp, turn dough out of banneton, score and bake in dutch oven for 20 mins at 450ºF with lid on.  Drop temperature to 420ºF and bake 10 mins with lid on.

Remove lid band bake for 20 mins or until done with the bread out of the dutch oven on rack directly.