Kamut Bread

I like using different type of flours and their variety.

This bread is one of them.

Kamut is the commercial name (trademark) of Khorasan wheat, an ancient grain type that it is said was the wheat of the Pharaons.

​Difficulty level:
Cooking Time:	​45 minutes
Oven Temperature:	210˚C for 15 minutes, then 185˚C for 25 minutes
​​Cooking Method:	​Static Oven, With Water

This bread is excellent to prepare croutons for a Tomato Soup. You can also try it slightly toasted then rub it with some garlic, put olive oil, salt and pepper.

Ingredients for about 1Kg bread:

Using Sourdough Starter For the pre-Fermentation: 400g Kamut Flour 100g re-milled semolina 275g Water For the Dough All the Pre-fermented Mix 75g water 100g Sourdough Starter 3g Malt 10g Salt

​Using Dry Yeast For the pre-Fermentation: 460g Kamut Flour 120g re-milled semolina 330g Water For the Dough All the Pre-fermented Mix 75g water 10g Dry Yeast 3g Malt 10g Salt

Steps:

1. Prepare the pre-fermentation mix roughly mixing together the flours and the water.

2. Leave the mix to rest for about 4 hours at room temperature.

3. Dissolve the yeast and the malt in the remaining water in the mixing bowl.

4. Add the pre-fermentation mix and start kneading it. If you use a stand mixer attach the dough hook and mix at speed 2 for about 10 minutes.

5. Add the salt and continue kneading until the dough becomes smooth and very elastic, It will stay on the dough hook.

6. Transfer the dough into a glass bowl and fold it 3 times in the bowl. Allow 20 minutes between each folding.

7. After 1 hour and 3 folding the dough should be structured enough to be moved on the lightly floured working surface and folded in 3.

8. Cover the dough with a bowl wait for 45 minutes then fold it again and start rounding it to give a ball shape. Remove the dough from the mixer and leave it to rest on a wood surface, covered with a bowl for about 1 hour.

9. Let the ball shaped dough resting for about 10 minutes then move it into a proving bowl or into a bowl covered with a floured cotton cloth to rise until it double up its volume.

10. Gently move the dough on a baking tray.

11. If you like to make decoration, this is the moment! Using a very sharpen blade make some some decorating cuts on floured the surface.

12. Put a small pot filled with water in the oven and preheat the oven to 210°C.

13. Bake at 210°C for 15 minutes then remove the water, reduce the temperature to 185°C and bake for 25-30 minutes

14. Let the bread cooling on the oven grill with the door open.

The folding part is essential to give the dough the structure to keep the round shape. If you use a proving basket with a cotton clot it will be easier to move the dough onto a baking tray. Alternatively let the dough to raise a little longer and observe the result.