40% Kamut Sourdough Bread

[@patrickkish6662]

I love the artistry in the presentation and the preparation. Everything about this channel is uniquely you. With so many people just copying everyone else, it is truly a breath of life to see someone genuinely expressing themself. Congratulations on you being you😊

[@HungryShots]

There is a lot of my free time and effort (and also passion) put in these videos, but a comment like yours make worth every minute spent in doing it. You made my day, I can only thank you for such beautiful words. ❤❤❤

[@zsuzska1224]

This bread is so lovely. The explanation is perfectly understandable, and the implementation of the video is really artistic. I have a kilo of kamut flour at home, but I didn't really dare try to baking with it, because I was afraid that the bread wouldn't be good. I will definitely try to bake the bread now. Thank you, you have a new subscriber now.

[@HungryShots]

thank you! Let me know how was your bake!

[@ChitoAniban-t3c]

Great artful work on the bread !!!!. What can I do if if my oven only goes up to 250 C.

[@mayraesparza9424]

New follower!❤

[@HungryShots]

Thank you very much!

[@lukelatham8491]

beautiful bread

[@HungryShots]

Thank you 😊

[@mere_mort4l]

Looks lovely

[@HungryShots]

Thank you!

[@run6409]

Did you mill your own kamut? It is a beautifully done video and I am sure the bread tastes amazing. Thank you!

[@HungryShots]

I wish to find grains available here in Belgium to mill my own flour. I rely instead to a local mill for organic flours.

[@cindypajarillo8368]

Do you have the measurements for the starters to make the leaven ?

[@HungryShots]

For 300g of starter use 30g of mother starter + 135g water + 135f flour.

[@mcanultymichelle]

Is it possible to make sourdough bread with 100%?Kamut🤷‍♀️ Your breads look amazing the best on KZbin 👍

[@MercedLeiker]

Yes, I just did it last week! Turned out great!

[@mcanultymichelle]

@@MercedLeiker thanks I’d love to give this a go👍

[@HungryShots]

Absolutely! Thank you! I will make a recipe like this.

[@angelikabraeckman9804]

Hi! Excellent video 🤗! What was the pH value when you shape it? Regards

[@HungryShots]

Thank you! I shaped it at about 4.2 ph.

[@chuckaddison5134]

Did you put the loaves into the oven directly out of the fridge, or did you let it ccome up to room temp first?

[@HungryShots]

I always put them straight from the fridge

[@cindymarsellaraffaellahern1434]

what type of strong flour or name of flour did you use?

[@HungryShots]

I usually use Manitoba

[@charlesbruggmann7909]

Très belle vidéo et pains d’une beauté exceptionnelle. Juste une petite question: pourquoi une hydratation aussi basse? Comme vous le dite, le Kamut est très absorbant et, pour ma part, je mettrai entre 700 et 800g d’eau pour 1kg de farine.

[@HungryShots]

Merci beaucoup! ❤ Uniquement parce que dans la vidéo précédente j'avais fait la même recette dans la version avec le moins d'effort et je voulais aussi la montrer avec ma méthode classique. Sinon, je préfère une hydratation à partir de 70%.

[@Animal_lower]

How do you feed your starter? Can you please share it? Thank you ☺️

[@HungryShots]

Well, I will probably make a separate video about it as there is a lot to tell. Basically, during the winter I feed the mother starter once per day in a ratio 1:7:7. The levain for the bread I prepare it the night before, most of the time at 1:4:4 ratio to match the needed quantity and I keep it in a warm place.

[@Namnamfoodcovery]

Such an engineering process! Can I use dry yeast instead of starter? If yes, what would change in the ingredients ratio? Thanks!

[@HungryShots]

You can definitely use yeast to make this bread but there are many things that will change. I would advise to use a preferment made based on yeast with very little quantity of yeast and follow the same process. A dough based on yeast ferments much faster. As for the quantity, replace the sourdough with flour and water in 50-50 proportion. I recommend you the Hamelman bread book, he has many recipes done with yeast in this style.

[@Namnamfoodcovery]

@@HungryShots Thank you very much for taking the time and responding to my question!! The main reason I would prefer dry yeast rather than fresh starter is that my family don’t like the sour taste and smell of sourdough breads while I know it’s much richer in nutrient. But I try to read the book you mentioned.

[@barrychambers4047]

Thank you for another really interesting, and well done video! This makes me want to order some kamut and try it. I'm curious, I know you probably can speak 4 to 5 different languages there in Belgium, but may I ask, what is your first language?

[@HungryShots]

Thank you! I was born in Romania and speak natively the Romanian language.

[@barrychambers4047]

@@HungryShots I guess Europe is fast becoming a melting pot somewhat like the United States.

[@isabellekeyzer]

where in Belgium are you? i'm also in Belgium

[@HungryShots]

Rixensart.

[@cindypajarillo8368]

Can I keep it in the fridge for 24 hours?

[@HungryShots]

I kept dough in the fridge up to 4 days with no issues or downsides. Check though that your fridge is at 4ºC to avoid that the fermentation continues too much in the fridge.

[@MAKAN2BERLIN]

thanks, your new subscriber

[@HungryShots]

thank you so much!

[@novardis31]

Please add subtitles in Ukrainian.❤❤❤

[@HungryShots]

I have a subtitle file in English and KZbin should be able to autotranslate in any language. Check the subtitle settings of youtube.