It is in fact Jeffrey Hamelman’s Poolish Ciabatta, but I replaced 30% total flour by kamut (adding to final dough, all poolish was regular flour). I also increased the hydration from 73% to 83%, as water absorption of kamut is higher.
However, apparently 83% hydration was too high and the dough was very slack. Hence instead of folding the dough 2 times (1 time every hour according to original recipe) in the 3-hr bulk fermentation, I folded the dough 4 times in total (1 time every half hour).
Luckily though the dough was wet and kamut’s gluten is low, the crumb is satisfying with all those big and irregular holes. It is less chewy than a regular ciabatta but has a stronger wheat flavor than regular ones. I especially like the mild but unique kamut flavor. Nice. The crust is not crispy enough, and I will try to bake the dough longer next time (20mins at 460F this time for 420g dough).
I love this Kamut ciabatta, and have had so much fun playing with Kamut in these few weeks..