March 16, 2006 - 4:12pm
Kamut
Pizzameister -
Have you made your kamut bread, yet? Just wondering how you liked it and how it worked for you. I not only love the taste of kamut bread, but it smells so good while you're kneading and baking it.
Nancy
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Nancy,
If only you knew my schedule. Hard to get any baking done, but I did grab an extra bag of K flour, and I have your recipe out. I was thinking about it today as I was making these killer grilled veggie sandwiches for the rest of the clan. Wondering if I could attempt a ciabatta. Looked on the internet a bit earler tonight for such, and found one at sourdoughhome.com. Mike Avery's site. His experience was that he got little oven spring. That matched my prior results with kamut - flat spreading loaf. Any suggestions?? I think yours, done in a loaf pan would certainly help with the vertical issue, but I want to do it freeform!!!!
Be good!
Gary
Boy, I don't know, Gary. I have mostly used kamut for bread in pans, but I will give it a shot next time. I am fairly surprised to hear about the flat loaves, though, as the ones I have done in the pans get quite lofty. It's strange that the structure would allow for upward movement in the pans, but not freeform...
I have also used it for muffins and they turned out pretty good. Not quite as tender as a soft wheat would have, but very tasty.
Nancy