Kamut sourdough

 

300g kamut flour (Khorasan wheat flour)

200g organic, unbleached strong white flour

295g bottled water

150g sourdough starter

1g baker’s yeast

10g kosher salt

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*Alternative recipe:

400g organic, unbleached strong white flour

100g kamut flour (Khorasan wheat flour)

300g bottled water

120g sourdough starter

3g baker’s yeast

10g kosher salt

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*Autolyse flour and water overnight

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Put the flour in a mixing bowl and add the water, salt, sourdough starter and baker’s yeast.  Mix together well and knead the dough for 6 to 8 minutes.  Leave to rise covered by a tea towel for 90 minutes to 2 hours.  Take the dough out of the bowl, shape into a ball and cover with a tea towel.  Leave the dough to rise on a greased flat baking tray for about 2 hours or until it has doubled in bulk. Dust with Kamut flour, slash a cross on the bread with a lame or razor blade.  Pre-heat  the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.

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