Wednesday, 9 August 2017

Kamut Bread the sourdough way

This is one of the loaves we are baking on the Facebook Group.  I do rather like Kamut flour or as it is also known: Khorasan flour. I used to get this flour as part of my order from Shipton Mill, and even posted a recipe for Khorasan  Breakfast Buns quite some time ago on their site.

This time I quickly picked up a bag of Dove's Farm Kamut flour from a local supermarket.

My starter was healthy and bubbling, and as usual I had upscaled the ingredients to make two loaves.

and the soft golden colour of the Kamut Flour was silky smooth in the kneading.  I followed the recipe, and everything looked fine....until I looked at the loaves rising in the oven, each on their own shelves.  I knew straight away that it would the tale of the good, the bad and the ugly!  The recipe is good, the baker had a bad technique: turning out the dough from the baskets was problematic with 'ugly' results!

When I cut into the loaf, it rather looked like one of the caves in Wookey Hole.  Mr S had thought of getting one of his n guauge scale figures to stand in this huge hole.  However, we were desperate to start our lunch!

Non of the loaves were wasted.  We ate the more reasonable slices, and the rest got made into a rather delicious bread pudding...enriched with egg, milk, raisins, peel, spices etc.

Yesterday I attempted the recipe again...but did not feel like having the fight with the baskets, so used bread tins.  The dough was rather lively and gave big there are no large holes this time.

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