Kamut sourdough bread

Ingredients for 1 servings:

• 600 g Kamut
• 600 g water
• 800 g sourdough (Kamut sourdough)
• 800 g Kamut
• 1 tbsp salt
• 2 tsp bread spice mix (fennel, anise, caraway), if desired
• possibly yeast

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

my favorite bread

For the sourdough, finely grind 100g of kamut and mix with 100g of water in a bowl. Cover and leave in a warm place overnight. The next morning, add another 100g of kamut and 100g of water and mix everything well. Cover again and leave in a warm place. Stir vigorously every now and then during the day. The next morning, finely grind another 100g of kamut and stir in 100g of water. Continue in this way until the 600g of kamut is used up. Cover the mixture again and leave in a warm place for a few days, stirring occasionally to prevent the surface from drying out. After a few days, the mixture should smell (and taste) sour. Ideally, it should be bubbling away a bit. Take 800g of the sourdough. Pour the remaining sourdough into a jar and store in the refrigerator for the next loaf of bread. To do this, simply add a little more kamut flour and water for a few days. I always add 150-200g of flour and the same amount of water on three days, then let it stand for another 24 hours. The sourdough will keep in the refrigerator for 3-4 weeks. If you’re not making any bread during this time, you can also freeze it. Then finely grind 800g of kamut and knead it into the sourdough (it’s a bit sticky, so it’s best to run some warm water into the sink right away so you don’t dirty the faucet while washing your hands). Then add the salt and bread spice and continue kneading for 10-15 minutes. If the dough is too firm, add a little more water. The older the sourdough gets, the better it becomes. It’s a bit “weak” at first, so you can add 1/2 cube of yeast to the first 1-2 loaves you bake with it; after that, you won’t need any more. Cover the bowl with the dough and let it rest in a warm place for about 4-5 hours (or overnight). Knead thoroughly again and transfer the dough to a floured proving basket or a bowl lined with a floured tea towel. Let it rise for 15-20 minutes. In the meantime, set the oven to its highest setting (250°C for most ovens). Turn the bread out onto a baking sheet and spray with water. Bake for about 150 minutes at 250°C, then reduce the temperature to 200°C and finish baking for about 1 hour (tap the dough to test for doneness). Spray with water occasionally.