Kamut Flour Bread Recipe with Biga

Elevate your bread making skills by making this kamut flour bread recipe that uses an age old Italian biga to make the lightest …


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About the Author: Chef Billy Parisi


  1. Hi!!! Can I replace Artisan flour by bread flour? AND I cannot find Ivory wheat flour anywhere. What is the best substitute? I bought my Kamut flour but I am not sure of substitutes for above. HELP thanks Diane πŸ™πŸ‡¨πŸ‡¦

  2. Hi Chef. Great video. Can you clarify the bread flour weights in procedure 1 & 2. They don't seem to add up to what's listed in the recipe. Thank you.

  3. If you mill your own flour, you would be getting the full benefits of the flour. In order for them to make that flour shelf stable they must remove the very ingredients from the grain in order to make ot shelf stable. It no longer contains the germ not=r the hulls, all that is left is protein and starch. Not good for man or animal.

  4. He said your wife wanted you to make sourdough bread every day now you are adding store-bought yeast I don’t understand but I am very interested in the commit flour because I have IBS thank you for the video

  5. Niceβœ…πŸŒΉπŸŒΉπŸŒΊπŸŒΉπŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘πŸ’›πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘

  6. My knowledge up till now was that: Biga was low hydration (around 50%), barely mixed; Poolish is usually 100%. One of the reasons for Biga or Poolish is to save up on the yeast – so no additional yeast needs to be added in the bread dough – Biga/Poolish should serve almost as fresh yeast here.

  7. It’s β€œbee-gah” and a Biga is low hydration compared to a poolish. Biga is classically about 50-60% hydration where Poolish is 100%.

  8. Is there a way to make a single loaf recipe? Otherwise how do you bake two if one only has one oven and dutch oven? Is the other fine staying out while other is baking or does it over proof?

  9. Hi
    I made the bread. Tasted very good but was very dense. My same problem with most bread making. Can you give me som advice on what I may be doing wrong? Thanks much.

  10. I wrote more than I meant here. Appologies – But don't confuse us monkeys please!
    "A biga uses an overall higher hydration percent" (Than a poolish). Surely it's the other way around? I use poolish at 80% – 110 percent hydration which is pretty standard across the board… Lepard, Forkish, Reinhart – To name just a few. My Biga is usually about 60% – 70%. Again fairly standard stuff.
    Didier Rosada points out that in Italy bigas were traditionally 50%-55% hydration though. And, Didier adds, "For Italian bakers, biga is more a generic term for preferment than a specific process.Β  In the United States, occasionally the word biga is used instead of prefermented dough, poolish, or sponge to add a touch of 'Italian authenticity' to the bread.
    The term sponge has gone out of fashion, but it originated in England and was the standard practice prior to the Chorleywood proces. The hydration was typically about 60% to 63%.
    And, yes I know these are just guide windows, not rules.
    But, you go on to say that sitting the leaven overnight the hydration levels are the other way around poolish vs biga! So it is you marvellously confuse the difference between the three. I think I'll stick to the good old fashioned term – Pre-fermented Leaven. Let the hydration be what I want it for the bake in hand. πŸ™‚
    Great video though – Thanks πŸ™‚

  11. Great video! The gas bubbles are not air but carbon dioxide for the fermentation of the yeast. I make the

    same bread and receipt but don't use the oil as the bread can become too oily. It will seep through the

    paper storage bag. Don't store bread in plastic as it becomes gummy. You made a very good video

    on bread making. Patrick Raffaelo artist

  12. Chef, hi. All I have is AP and King Arthur bread flour, at the moment. Not about to venture out yet. Would they suffice?? Thanks for the great videos! New subscriber here!

  13. Very clear instructions and good background information on the differences between starters (hydration etc.). I've always wondered, now I know! I'm off to pick up some flour and give this a try.

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