Ingredients
Levain
- 30g active sourdough starter
- 60g bread flour
- 60g water
Dough
- 120g ripe levain
- 300g Yecora Rojo flour
- 200g Kamut flour
- 350g bread flour
- 575g water
- 18g fine sea salt
Instructions
Step 1: Build the Levain
In a small bowl, mix:
- 30g active sourdough starter
- 60g bread flour
- 60g water
Cover and let ferment for 4–6 hours at room temperature until doubled and bubbly.
Step 2: Mix the Dough
In a large mixing bowl combine:
- 300g Yecora Rojo flour
- 200g Kamut flour
- 350g bread flour
- 525g water
Mix until no dry flour remains.
Cover and let rest for 45–60 minutes for autolyse.
Step 3: Add Levain and Salt
Add:
- 120g ripe levain
- 18g sea salt
- Remaining 50g water
Mix thoroughly until fully incorporated.
The dough should feel soft and slightly sticky.
Step 4: Bulk Fermentation
Cover the bowl and ferment at room temperature for 4–6 hours.
Perform four sets of stretch-and-folds:
- 30 minutes after mixing
- 60 minutes after mixing
- 90 minutes after mixing
- 120 minutes after mixing
After the final fold, allow the dough to rest undisturbed until it increases in volume by approximately 50%.
The dough should feel airy and show visible fermentation bubbles.
Step 5: Pre-Shape
Turn the dough onto a lightly floured work surface.
Shape into a loose round.
Allow to rest uncovered for 20–30 minutes.
Step 6: Final Shape
Shape the dough into a boule or batard.
Place seam-side up in a floured banneton basket.
Cover with a towel or plastic wrap.
Step 7: Cold Proof
Refrigerate for 12–16 hours.
This slow fermentation develops flavor and improves oven spring.
Step 8: Preheat Oven
Place a Dutch oven in the oven.
Preheat to:
475°F (245°C)
for at least 45 minutes.
Step 9: Score and Bake
Turn the dough onto parchment paper.
Score the surface with a bread lame or sharp knife.
Transfer carefully into the hot Dutch oven.
Bake covered for:
- 25 minutes at 475°F (245°C)
Remove the lid.
Reduce temperature to:
450°F (230°C)
Bake for an additional 20–25 minutes until deep golden brown.
The loaf should have an internal temperature of approximately 208–210°F (98–99°C).
Step 10: Cool
Transfer to a wire rack.
Allow the bread to cool completely for at least 2 hours before slicing.
This helps the crumb finish setting and enhances texture.
Storage
Room Temperature
Store in a bread bag or airtight container for up to 4 days.
Freezer
Slice and freeze for up to 3 months.
Baker’s Tips
- Freshly milled Yecora Rojo and Kamut flour provide the best flavor.
- Kamut absorbs water differently than modern wheat, so adjust hydration if necessary.
- Avoid over-proofing, as heritage grains ferment quickly.
- For a more open crumb, increase hydration by 25–30g.
- Let the loaf rest overnight after baking for even deeper flavor.
Serving Suggestions
- Toast with butter and honey.
- Serve alongside soups and stews.
- Use for artisan sandwiches.
- Pair with aged cheeses and charcuterie.
- Enjoy with olive oil and sea salt.
