Kamut & Whole Wheat Sourdough Bread

 

Fresh baked sourdough loaves from fresh milled kamut and whole wheat flour I started two days ago. It was autolyzed (the grain flour soaked in the recipe's water). Then once the sourdough starter was added, it went through the folding process, and then was bulked a bit. Put into the cambro container, it was refrigerated (see that post from 2 days ago for the process). I did fold it a bit yesterday and shaped it into a nice boule, then back into the cambro and fridge. Today, straight from the fridge, it was baked! 

These are the containers I'm baking in. The long one is clay and the closest one is cast iron. They go into the oven to preheat to 500 degrees, so the pans get hot. 

I shape the cold dough on the counter and it sits while the oven and pans are preheating.

I typically do just one slash with a razor blade. 

 

Cambro

Once in the oven with the lids on, I turn the heat down to 450 degrees. Turn the timer on for 20 minutes. When it goes off, I remove the lids and have the timer go for another 20 minutes.  

 Because it is just the two of us I cut the cooled loaves in half and they store in the freezer. I have bread freezer bags I use for freezing the bread without plastic bags.

 I always have bread stored in a beeswax bag in our bread box in the kitchen. A breadboard sits near the bread box along with the sourdough knife.