I just finished the second feeding of my mother starter to make some sourdough dough this morning. Afterward, I asked myself, what kind of flour blend do I want to use? Then it occurred to me that I hadn’t used a Kamut blend in a while. I love bread that has Kamut in it. It’s my favorite flour as it brings a nuttiness and a hint of sweetness to the flavor profile. Plus, if you’ve read this blog previously, you’d know that Kamut has some incredible nutritional benefits as well. But that aside, any bread I’ve made with Kamut has an incredible flavor! For this bake, I’m using the following formula/recipe:

Formula

Flour	100.00%
Water	75.00%
Salt	1.80%
Total	176.80%

Final Dough

Flour 1	628g
Flour 2	343g
Water	686g
Salt	21g
Levain	343g

This is a straight-forward dough and frankly, the formula is a master formula I use as a master formula for most of my bread. If I use predominantly whole-grain flour, I will up the percentage to 85% or more depending on the flour.

As for processing, it’s straight-forward as well:

1. Mix the flour, starter, and water, reserving 100g of the water.
2. “Fermento-lyse” for up an hour.
3. Dissolve salt into the reserved water, then do the final mix to incorporate the salt.
4. 2-4 stretch and folds on the bench at 45 minute intervals. I always play it by ear with the folds because Kamut’s gluten is very delicate, and it is easy to tear, so I try not to do any more than I need to. Also, the windowpane test is reliable with this flour, especially if I’m using a large amount of kamut. What I’m looking for is the folded dough to maintain its shape for several seconds after folding.
5. Shape into batards or boules and usually do an 18-24 hour final fermentation.
6. For my oven, I bake at 460° for 35-40 minutes with the first 15 minutes with steam.