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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Kamut Flour Bread Recipe with Biga
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Can you do this with just kamut and spelt?
There must be a mistake in the quantity, I fallow the instruction for the biga and my dough is so dry
Can I cut this recipe in half?
What can I use instead of the Ivory wheat flour??? Any help is appreciated
80Β° to 82 F. or C.?
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 ππ¨π¦
What gives me a crunchy across the biga or poolish. I like big round hard bread outside
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.
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.
very nice
He said your wife wanted you to make sourdough bread every day now you are adding store-bought yeast I donβt understand but I am very interested in the commit flour because I have IBS thank you for the video
Is it possible to substitute the other 2 flour for KAMUT flour only?
FYI…it's BEE-gah (biga), luh-VAN (levain), poo-LEESH (poolish), and BROHT-form (not brat (like the sausage) form)
Niceβ πΉπΉπΊπΉπππππππππππππππππππ
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.
Can a stand mixer do the job?
Nice video. Would love to see this made with freshly ground flour instead of the processed shelf stable flour.
Itβs βbee-gahβ and a Biga is low hydration compared to a poolish. Biga is classically about 50-60% hydration where Poolish is 100%.
Making this now, wish me luck
Love kamut!! (I grind fresh flour from the berries).
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?
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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.
way too much flour on bread exterior -at least brush it off before eating. Better yet use less on work surface IMHO
arrgg. roll up your sleeves! wear an apron. so messy!
What camera do you use?
This was such a nice presentation.
I love kamut.
Biga, Biga, Biga canβt you see, sometimes your bread just hypnotize me…
Thanks for the lovely bread from Singapore πΈπ¬
Can i replace the amount of Ivory Wheat flour with Kamut or bread flour?
Is there a way to make this without any white flour? My husband is gluten intolerant but can have Kamut flour once in a while.
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. π
Great video though – Thanks π
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
italy is the mother land ? ππ oh okay
A poolish is higher hydration than a biga
Can I leave the Kamut flour as I can not get it in my country?
Amazing and easy to prepare, super delicious with cheese , olive oil and thyme
Thank you!
You make it so complicated why????? It is like learning to speak chinese
Can we have a discount for buy red till flour ? π
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!
It would be more professional to say: White flour bread with a small amount of kamut and brown flour.
Really nice!
Bob's Red Mill no longer makes Ivory Wheat Flour. Can you recommend a backup?
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.
You're a "chef" but you dont put a wet paper/cloth towel under your cutting board so it doesnt sway when you slice? Sure, hack. Sure, buddy.
Nice job. You got a great oven spring.
Great videos! Really enjoy them