100 % Whole Grain Kamut With 14 % Sprouted

it is 99.2%  Whole Kamut and .8% whole rye since there is 3.6 g of rye in the 6 g of rye starter used:-)  The crumb is very similar to the 100% Kamut at 102% hydration bread from 2 years ago that stuck to the basket when un-molding but that one had YW in it.   Kamut is probably the easiest of the whole grains to get an open crumb because it does have a higher protein than just about any other grain but does tend to be less elastic and more extensible.

Normally I would do 3 sets of slap and folds and 3 sets of stretch and folds over the first 2 hours to develop the gluten but with whole grain breads I would rather do one set of slap and folds and then start in with the 3 sets of stretch and folds and just put more rest time between them to get to the hour mark - to help open the crumb.  The more you handle dough the less open the crumb will be generally speaking

This is why I prefer to do long shaped retards in the fridge rather than long bulk retards in the fridge.  Handling the dough one more time a couple pf hours before baling results in more sense crumb for me.  If I am doing a bread for sandwiches then the bulk cold retard is the way to go.

The other things that make of a more open crumb is that the hard bits of the non sprouted grain are sifted out and fed to the levaiin so that these sharp gluten cutting parts are wet for the longest time possible so they are are soft as possible before hitting the dough.  The  retard the built levain for 24-48 hours to really let them get soft.  A mire sour bread will result with this levain retard  You could also sift out the hard bits from the dried, sprouted grains and feed that to the levain too bit since this was going to be a longer 18 hour retard than the normal 12 hours, I didn't want to put the levain into enzyme over drive and risk having the dough over proof during retard.

As you can see, the dough was probably at 97% proof when it hit the oven anyway since the spring and bloom were less than average fr sure .  I like getting whole grain breads in the oven at 85% proof for spring and bloom but getting it in closer to 95% proof wand keeping it from collapsing, like this one, might produce bigger holes in the crumb while the crust looks suffer as a result.

Our general rules for an open crumb are - Less handling letting time develop more of the gluten, do a shaped long cold proof vs a long cold bulk ferment, get as much of the hard bits in the levain and retard it for 24-48 hours before using and the lastly go with a wetter dough.  Going wet will move thongs along faster .  Normally I would like this dough to be at 95-100% hydration rather than the 87.5% of this one but since the shaped retard was going to be 18 instead of 12 hours, the dough would have over proofed for sure in the fridge with a higher hydration. 

Everything needs to be kept in balance.  This balance is a real juggling act and takes some experimenting with so many variables but that is why I have a Bread Baking Apprentice 2nd Class who does all the hard wprk and comes up with the recipes:-)

Happy baking Abe

Any more water and this would belong in a pan.  We liked the taste the best.  Glad you liked it and

Happy Baking  

except that spelt might even be faster and more sloppy at the same hydration with less protein too.  Nothing is as naturally sweet and creamy colored as Kamut,  Your praise is too kind but we like it !  Glad you liked the bread and Lucy wishes your bread baking tall the best,

Happy Baking

sounds like a rare find Mini!  If anyone can bring the most out of it ....It would be you!  The yellow color and extra sweetness of Kamut make it one of the best grains going - one of the best really - but it is getting more expensive at 4-5 times the cost of wheat:-)

Glad you liked the bread Mini and 

Happy baking

different loaves of bread to bake....not counting the pure unbleached white AP one with YW we just posted,  It's nice to mix them up so Lucy doesn't get so bored she wants to take over around here...... and be the master rather than the apprentice :-)

Glad you liked the post and we look forward to your next baguette attempt.

Happy baking 

Not only does she come up with the bread formulas and take my abuse, she also has to do all the thinking, picture taking and typing for the blog posts.  I read her your comment and she immediately rolled over and demanded a tummy rub. 

You are too kind and we enjoy having something worthwhile to do besides gardening, cooking, cleaning, fiixing broken things  and the laundry.  Thanks right back at you - you made my day.

Happy Baking  

with your love of all bread durum!  This one was fun, as all high hydration bakes are but it was nearly over proofed to the point of collapse.  Very sweet tasting bread for a whole grain loaf.  The Kamut bales were from November so Lucy is all caught up now with old bakes.

Looking forward to your old and new bakes Ian.  :Lucy says Hi to her buddies  That work thing can be a drag on baking.  Better work very hard at not working which seems more fun.  Have to finish cleaning the house today though. so the Valentine's Day guests don't think my wife and apprentice are pigs :-)

Happy Baking Ian

Phil's post.  It is sad we don't see many of his posts anymore.  To be honest I'm not a big fan of einkorn and do like Kamut better, einkorn can be can be of bitter where Kamut is sweet.  Einkorn mixed with Kamut, emmer and spelt would be a fine ancient grain mix.  Sadly, all are expensive though  Glad you liked this bread  Tom.  It is a fine tasting whole grain bread,

Happy baking and Lucy sends her best too.