Golden Kamut Sourdough Bread Recipe

Reimagined by Home Bakers – Elevate your baking experience with this ancient golden grain.

• Unique Flavor: The buttery taste and hint of natural sweetness from Kamut wheat make this loaf unforgettable.
• Nutritious and Wholesome: Packed with nutrients, Kamut flour adds a hearty texture to every slice.
• Perfect for Every Occasion: Whether for breakfast, sandwiches, or dipping in soups, this bread is a versatile addition to your table.

Flour Mixture:

• 400g white Kamut flour (approximately 3 cups)

Liquid Ingredients:

• 300-350g water (1¼ - 1½ cups, adjust based on dough consistency)

Leavening:

• 75g active sourdough starter (¼ cup)

Seasoning:

• 8g fine sea salt (1½ teaspoons)

1. Mixing & Autolyse

Combine the Kamut flour and water in a mixing bowl. Mix until no dry bits remain. Cover and let rest for 20-30 minutes to hydrate the flour.

2. Incorporate Starter & Salt

Add the sourdough starter and salt. Mix until both are thoroughly combined, forming a cohesive dough.

3. Develop Gluten Structure

Perform 3-4 sets of stretches and folds, with 20-30 minute intervals between each set. This step strengthens the dough. If it feels too sticky, lightly flour your hands or work surface.

4. Bulk Fermentation

Allow the dough to rise until it has increased by approximately 75%. This will take about 4 hours, depending on room temperature.

5. Shape Your Loaf

Transfer the dough onto a lightly floured surface. Shape it into a boule (round) or batard (oval). For high-hydration doughs, use a bench scraper and sprinkle flour as needed to maintain control.

6. Final Proof

Place the shaped dough into a floured proofing basket, seam-side up. Cover and proof as follows:

• At room temperature: 20-60 minutes.
• In the refrigerator: For 8-16 hours (ideal for flavor and structure).

7. Baking Instructions

Preheat your oven and baking vessel (Dutch oven or baking stone) to 500°F (260°C) for 30 minutes.

• Transfer the dough from the proofing basket onto parchment paper.
• Score the top of the loaf with a razor blade or sharp knife.
• Bake as follows:
  • 15 minutes at 500°F (260°C) with the lid on.
  • 15 minutes at 450°F (232°C) with the lid off, for a golden crust.

8. Cooling Time

Allow the bread to cool completely on a wire rack before slicing. This ensures the crumb sets and prevents a gummy texture.

• Hydration Adjustments: Kamut flour absorbs less water than standard bread flour. Adjust hydration based on your environment and desired dough consistency.
• Storage: Store in a breathable bread bag or wrap in a kitchen towel to maintain freshness.
• Pairing Suggestions: Best enjoyed with creamy butter, honey, or hearty soups.

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