Ingredients
Active Sourdough Starter: 100g (approx. 1/2 cup) — Reduced slightly to prevent over-fermenting the delicate Kamut gluten.
Milk (Lukewarm): 350g (approx. 1 1/2 cups) — Increased to ~65-70% hydration to account for Kamut's high absorption.
Honey: 40g (approx. 2 tablespoons).
Melted Butter: 50g (approx. 3.5 tablespoons).
Kamut Flour: 200g (approx. 1 1/2 cups).
Bread Flour: 300g (approx. 2 1/4 cups) — Preferred over All-Purpose for better structural support.
Salt: 10g (approx. 1.5 teaspoons).
Preparation
Ingredients
Active Sourdough Starter: 100g (approx. 1/2 cup) — Reduced slightly to prevent over-fermenting the delicate Kamut gluten.
Milk (Lukewarm): 350g (approx. 1 1/2 cups) — Increased to ~65-70% hydration to account for Kamut's high absorption.
Honey: 40g (approx. 2 tablespoons).
Melted Butter: 50g (approx. 3.5 tablespoons).
Kamut Flour: 200g (approx. 1 1/2 cups).
Bread Flour: 300g (approx. 2 1/4 cups) — Preferred over All-Purpose for better structural support.
Salt: 10g (approx. 1.5 teaspoons).
Instructions
1. Initial Mix & AutolyseIn a stand mixer, combine the milk, honey, and starter. Add the Kamut and bread flour. Mix on low just until no dry flour remains. Cover and let rest (autolyse) for 30–60 minutes. This allows the Kamut to fully hydrate before you start developing gluten.
2. Incorporate Salt & ButterAdd the salt and melted butter. Using a dough hook, knead on low speed for only 5–7 minutes. Because Kamut gluten is fragile, over-kneading in a mixer can actually tear the dough.
3. Strengthening (The Fix)Instead of just letting it sit, perform 3–4 sets of "Stretch and Folds" every 30 minutes during the first 2 hours of the rise. Reach under the dough, pull it up, and fold it over itself. This builds a strong "honeycomb" structure.
4. Bulk FermentationLet the dough rise in a warm spot until it has increased in volume by only 50–75% (not a full double). For Kamut, this typically takes 4–6 hours at room temperature. Over-fermenting here is the #1 cause of a collapsed loaf.
5. Shape & Cold CrashGently deflate and shape into a log. Place seam-side down in a greased 9x5-inch pan. Cover and proof on the counter for 1 hour, then transfer to the fridge for 2–4 hours (the "Cold Crash"). This firms up the dough so it holds its shape better in the oven.
6. BakePreheat oven to 375°F (190°C). Bake for 40–45 minutes until the internal temperature is 195°F–200°F. For extra "oven spring," place a tray of water on the bottom rack for the first 15 minutes.
7. FinishImmediately brush the hot crust with melted butter for a professional, soft finish.
One tiny detail to keep in mind: if you notice the dough is still quite sticky after the 5-7 minute knead, resist the urge to add more flour. The stretch-and-fold sets in Step 3 will do the heavy lifting to transform that stickiness into strength.
If you ever find you're short on time, you can also extend that Cold Crash in the fridge for up to 12–15 hours for an even deeper, more complex sourdough tang.
To fit the 4–6 hour bulk ferment and the 2–4 hour cold crash, here is a sample timeline for a single-day bake.
Time | Action | Notes |
8:00 AM | Feed Starter | Use a 1:1:1 ratio so it's peaked and active by noon. |
12:00 PM | Initial Mix & Autolyse | Mix milk, honey, starter, and flours. Let rest. |
12:45 PM | Knead & Add Fat | Add salt and melted butter; knead 5–7 mins on low. |
1:15 PM | Stretch & Fold #1 | Wet your hands to prevent sticking. |
1:45 PM | Stretch & Fold #2 | You’ll feel the dough getting "tighter." |
2:15 PM | Stretch & Fold #3 | Final set of folds. |
2:15 – 6:30 PM | Bulk Fermentation | Leave undisturbed in a warm spot until grown by ~60%. |
6:30 PM | Shape & Pan | Shape into a log and place in the greased loaf pan. |
6:30 – 7:30 PM | Bench Proof | Let it sit on the counter to begin its final rise. |
7:30 PM | Cold Crash | Move the pan to the fridge. Preheat oven to 375°F now. |
9:30 PM | Bake | Bake straight from the fridge with a steam tray. |
10:15 PM | Finish | Remove, brush with butter, and cool completely. |
Baker's Tip: If you want fresh bread for lunch instead of late at night, move the Cold Crash (Step 5) to the fridge overnight and bake it first thing the next morning!
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To adapt this for an overnight room-temperature rise, we have to slow down the fermentation so the dough doesn't collapse while you sleep. The biggest change is reducing the amount of starter and using cooler liquids.
The Overnight Schedule (Bake in the Morning)
Time | Action | Notes |
8:00 PM | Initial Mix & Autolyse | Use cool milk (room temp, not lukewarm) and only 25g–50g of starter. |
8:45 PM | Knead & Add Fat | Mix in salt and butter. Knead 5–7 mins. |
9:15 PM | Stretch & Fold #1 | Give the dough its first bit of strength. |
9:45 PM | Stretch & Fold #2 | Final set of folds before bed. |
10:00 PM | Bulk Fermentation | Leave on the counter (ideally 65°F–70°F). |
7:00 AM | Shape & Pan | The dough should be airy and grown by ~60%. Shape into a log. |
7:15 AM | Final Proof | Let it rise in the pan on the counter for 1.5–2 hours. |
9:00 AM | Bake | Preheat to 375°F. No need for a cold crash here. |
Crucial Adjustments for Overnight Success:
Reduce the Starter: By using only 25g to 50g of starter (instead of 100g), you prevent the yeast from "eating" all the sugars and weakening the Kamut gluten before you wake up.
Temperature Control: If your kitchen is very warm (above 72°F), the dough may over-proof. In that case, use the fridge for the first few hours or the last few hours of the rise.
The "Finger Poke" Test: In the morning, gently press the dough in the pan. If it springs back slowly and leaves a small indent, it's ready. If it springs back instantly, it needs more time.
For a reliable way to monitor your dough's temperature and growth, many bakers use a Cambro Transparent Container or a Brod & Taylor Proofer to maintain a consistent environment.
To keep your Kamut loaf from "sideways bursting" (where the dough explodes out of the seams or sides), you need to give the steam a designated exit. Kamut dough is delicate, so a single, clean slash is best.
How to Score a Sandwich Loaf
The "Long Center Cut": Hold a sharp Bread Lame or a brand-new razor blade at a 90-degree angle to the dough. Make one swift, continuous cut down the entire length of the loaf, about 1/2 inch deep.
Timing: Do this immediately before the pan goes into the oven. If you score too early, the Kamut's fragile structure might deflate.
The Cold Benefit: If you use the Cold Crash method, the dough will be firm and much easier to score without dragging or tearing.
The Steam Secret
Even with a great score, Kamut needs moisture to expand fully. For that professional "oven spring":
Place an empty metal tray on the bottom rack while preheating.
Right after you slide your bread in, pour 1 cup of boiling water into that hot tray and quickly shut the door.
The steam keeps the crust supple for the first 10–15 minutes, allowing your score to open up beautifully into a "grin."