Flour to the People Kamut Sourdough Bread (50% Kamut)

Total Dough Weight: ~1015g
Hydration: 84%
Fermentation: Long autolyse, room temp bulk, cold retard
Levain Type: Mature active 100% hydration sourdough starter
Target Dough Temperature: 79-80°F

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Method: 

1. Autolyse (5 Hours at 75°F)

• Combine:

  • 250g Kamut

  • 125g Bread Flour

  • 125g T80 Flour

  • 390g Water (reserve 20g for later)

• Mix until no dry bits remain. Cover and rest at room temp (~75°F) for 5 hours.

  • Tip: This long autolyse improves extensibility and hydration in the Kamut and T80 flours.

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2. Mix with Starter

• Add 100g active starter to the autolysed dough.

• Mix thoroughly — use a stand mixer with dough hook on speed 3 for ~5 minutes until fully incorporated.

• Dough temperature target: ~77°F

• Rest: 30 minutes

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3. Add Salt + Water

• After rest, add:

  • 10g sea salt

  • 20g reserved water

• Mix again on speed 3 for 8–9 minutes, until dough is smooth, elastic, and releases from bowl sides.

  • Gluten should be moderately developed.

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4. Bulk Fermentation (5 hrs 45 min @ 78°F)

• Transfer dough to a lightly oiled container.

• Perform coil folds as follows:

  • Fold 1: after 20 minutes

  • Fold 2 & 3: every 20 minutes

  • Fold 4 & 5: every 40 minutes

• Dough should increase in volume, feel airy but strong.

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5. Pre-shape & Shape

• Turn dough onto a lightly floured surface.

• Pre-shape and rest uncovered for 15 minutes.

• Final Shape using Wayne Caddy’s Caddy Clasp method.

• Place shaped dough into a floured banneton.

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6. Proof

• Bench rest: 45 minutes at room temperature

• Cold retard: Refrigerate for 18 hours (uncovered or loosely covered)

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7. Bake

• Preheat oven and Dutch oven to 500°F for 1 hour.

  • Ensure surface temp is 475°F before loading.

• Remove dough from fridge.

• Mist lightly with water and dust with rice flour.

• Score as desired.

• Bake:

  • 20 minutes at 450°F with lid on

  • Then 20–25 minutes with lid off, until crust is golden brown and loaf reads ~210°F internally

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Results

Expect a creamy golden crumb with mild sweetness and nutty notes from the kamut. The crumb should be moderately open.

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