As in last week after making the Kamut Levain, I found that sour and Kamut flavours did not match (or not my taste), I tried to make Kamut bread with pate fermentee this week to see what will happen.
According to Richard Bertinet, the original name of Kamut should be Khorason, hence the recipe I used from his book is called “Khorason Bread”. The amount of Kamut in this recipe is high, and is 1.2 times the bread flour.
As protein level of Kamut is high, its water absorption is also high. The hydration is approximately 74% in the recipe, but the dough is not wet at all, and is similar to regular dough. Since gluten of Kamut is low, I found there was no window pane formed after kneading to the indicated time, and the dough only had moderate gluten development.
I do not like the taste of the bread. Kamut flavor is too strong. Besides a strong “buttery” flavor, I can also feel a strange “tangy” flavor (not sourdough tangy flavor). I think I would prefer a lower proportion of Kamut flour in the bread. Crumb of bread is denser than last sourdough, but there is still moderate chewiness, which is fine for me.
Recipe: “Crust” by Richard Bertinet
Posted by Nat on August 4, 2008
This is the second time I made this bread, and I used spelt flour to replace all the rye flour this time. As the gluten and water absorption of spelt is higher than rye, I added more water than the recipe indicated. I think I have added more water than the dough needed, so the final dough was soft, and the resulted bread crumb was lighter than last time. (Actually I would prefer a tighter crumb as it is called German style bread :P )
On top of the bread were rolled spelt. Though they only had a slight spelt flavor eaten with the bread, they were crunchy and I love this. :) The bread had a light spelt flavor and was quite tasty, but I prefer the rye version.
I like Peter Reinhart’s Whole Grain Bread book, as I always love the strong wheat flavor of whole wheat bread. And the recipes inside allow me to make in just 2 hrs. In this way I can make bread after work (relaxing activity after work!).
Recipe: “Whole Grain Breads” by Peter Reinhart
Posted by Nat on July 13, 2008
These hot cross buns are from Jeffrey Hamelman’s “Bread” recipe. It has an interesting sponge, which the flour to milk ratio is 1:5, with some yeast and sugar, waited until the size is 3-4 times bigger. The sponge lookes like expired milk after fermentation.
The bread texture was fluffy too. This was the first time I tasted a “fluffy bread” and I love the texture. This bread is soft, very spicy, and has lots of dried fruits. It’s the best hot cross buns I ever had. :)
Fermented flour, milk, yeast & bit of sugar:
Lots of dried fruits and peels:
Recipe: “Bread” by Jeffrey Hamelman (you can find the recipe from the internet easily)
Posted by Nat on July 10, 2008
I love the whole spelt berries in this bread. They smelt really sweet after soaking in warm water overnight. The bread smelt sweet while baking too. Overall the bread has a sweet and mild nutty taste. I love it.:)
As the dough was weak in gluten, I kneaded it only until “smooth & elastic” (no window pane required) as described in the recipe. However I did’t proof the dough in a tin or basket, so it spreaded after proofing, and the baked bread looks “short”. Anyways, the taste is great.
P.S. If you are in Hong Kong and would like to buy spelt flour & berries, they are available in Great grocery store in Admiralty.
Recipe: “Crust” by Richard Bertinet
Posted by Nat on June 9, 2008