Best Sourdough Ravioli With Whole Grain Kamut Recipes

WHOLE GRAIN KAMUT SOURDOUGH BREAD

Steps:

• Mix the ingredients together in a large bowl. Cover and let the dough rest for about 20 minutes, and then stretch and fold the dough with damp fingers. The dough should be sticky but not wet and gloppy. If the dough is soupy, add 30g more flour i.e. a couple tablespoons.
• Repeat the 20 minute rest followed by stretching and folding with damp fingers two more times, and then let dough rise until it has expanded by close to 40%. This took my dough about 4 hours from when I initially mixed it, but could be anywhere from 2-8 hours depending on your ambient temperature and starter strength.
• Scrape the dough out onto a well-floured countertop and shape it for your proofing basket (batard, boule, oblong). The dough has almost no gluten tension, so there's no need to do a pre-shape.
• Place the shaped dough in a floured proofing basket, cover, and let it expand for 1-2 hours.
• When the dough has expanded (see photos above), put the proofing basket in the refrigerator, and then begin to preheat your oven and baking vessel at 500°F for 30 minutes.
• Remove the chilled-stiff dough from the refrigerator and flip it onto parchment paper or directly into your hot baking vessel. Score the dough and bake as follows:
• 20 minutes at 500°F with the lid on
• 8 minutes at 450°F with the lid on
• 8 minutes at 450°F with the lid off
• If you're using a cast iron baking vessel, you may want to lower the oven temperature earlier.

SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD

Steps:

• Autolyse
• Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
• Bulk Fermentation
• Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
• Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
• With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
• Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
• Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
• Pre-Shape, Bench Rest, Shape
• Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
• Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
• Shape the dough. Here are some videos if you want shaping pointers.
• Flour the top of the dough, flip it into your proofing basket and cover.
• Final Proof
• Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
• Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
• Bake
• Preheat your oven to 500F for 30 minutes with your baking vessel inside.
• Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
• Bake at 500F for 20 minutes with the lid on.
• Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
• Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
• Remove the lid and bake for 5-10 minutes more.

KAMUT® (KHORASAN) SOURDOUGH BREAD

Steps:

• Mix the flour and water. Cover to autolyse for 1-2 hours.
• Add the starter and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
• After the rest, begin a series of stretching and folding every 20-30 minutes. I did six stretch and folds for the all-Kamut and the 40%, and four for the 20% Kamut.
• Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature. (My all-Kamut fermented 9.5 hours at 75 F. The 40% fermented 11 hours, 3 hours at 76 F and 8 hours at 64 F. The 20% fermented 10 hours at 72 F.)
• Scrape the dough onto a well floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
• Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose flour, rice flour, or bran flakes.
• Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
• Let the dough proof 60-90 minutes at room temperature, or 6-10 hours in the refrigerator. I proofed the whole grain loaf in the refrigerator for 7 hours, as the dough was very sticky and difficult to handle. The 40% and 20% doughs proofed at room temperature for 75 and 90 minutes, respectively.
• Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside.
• Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
• 500 F for 30 minutes lid on
• 450 F for 10 minutes lid off
• Or until the internal temperature is over 205 F.

WHOLE WHEAT SOURDOUGH PULL-APART BUNS WITH ZUCCHINI

Steps:

• Combine zucchini and 1/4 water in the bowl of a food processor; puree until smooth. Transfer to a liquid measuring cup and add water to the 1-cup line.
• Pour pureed zucchini into the bowl of a stand mixer. Add both flours, sourdough discard, olive oil, yeast, and salt. Mix until thoroughly combined. Transfer dough to a lightly floured surface and knead until smooth, 3 to 4 minutes.
• Place dough in a greased bowl and let rest, uncovered, in an enclosed space, until doubled in size, about 1 hour. Turn dough out onto a lightly floured surface and gently knead 3 to 4 times.
• Roll dough into a 12-inch log and cut it into 12 roughly equal pieces. Roll each piece into a round, pulling the edges around to the middle of the bottom to create a smooth upper surface. Place rolls in a grid pattern in a well greased 9x12-inch baking dish with high sides; place in an enclosed space until buns have risen to fill the entire dish and are the desired size, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown on top, about 30 minutes. Remove from the oven and brush tops with melted butter to create softer upper crusts.

SOURDOUGH PAIN DE CAMPAGNE

Steps:

• Autolyse
• Mix the flours and water until incorporated. Cover and set aside 30-90 minutes (see notes).
• Adding Starter and Salt
• Sprinkle about half the salt on your dough, fold the dough over itself and then sprinkle the other half of the salt on the dough. Finally, fold the dough again and add your starter to the top and around the dough.
• Work the salt and starter into the dough with both hands by gently pressing, stretching and squeezing. Pause if the dough starts to tear. Cover when finished.
• Gluten Development and Bulk Fermentation
• Let the dough rest 20-30 minutes after mixing in the starter and salt.
• Then perform at intervals of 30-60 minutes: 1 round of coil folding, 1 lamination, and 2-3 more rounds of coil folding. (See videos of coil folding and lamination after the recipe instructions.) The dough should begin to feel bubbly and crackly by the final coil fold. If you prefer traditional stretching and folding, that will work too. However, if you are going to laminate the dough as suggested, do it relatively early in the process.
• From the point of mixing in salt and starter, my gluten development was spread over 4 hours, and the dough only fermented for an additional 40 minutes after the last coil fold. My kitchen temperature was in the high 70s, though, and depending on your starter strength and room temperature, you may need more or less time.
• Preshape, Bench Rest and Shaping
• Using wet fingers or a dough scraper, remove your dough from the bowl and onto a lightly floured counter.
• Shape the dough into a ball, cover and let rest about 25 minutes.
• Lightly flour your proofing basket.
• Flour and flip over your relaxed dough, and then shape it into a batard or boule (or oblong batard).
• Place the dough in your proofing basket seam-side up.
• Final Proof
• Numerous proofing strategies are valid. For this loaf, I proofed at room temperature for 45 minutes, and then in the refrigerator for 9 hours.
• Baking
• Preheat your oven and baking vessel to 500F for 30 minutes.
• Flip your dough from the proofing basket onto parchment paper (or directly into your hot baking vessel). Score the top of the dough, and lift the parchment into the baking vessel.
• Bake for
• 20 minutes at 500F covered
• 8-10 minutes at 450F covered
• 5-10 minutes at 450F uncovered
• The internal temperature of your finished bread should be over 205F.