Sourdough Ravioli With Whole Grain Kamut Food

SOURDOUGH RAVIOLI WITH WHOLE GRAIN KAMUT

Steps:

• Pasta Dough
• Combine all of the dough ingredients except the water in the bowl of a stand mixer and mix with the paddle attachment. (By hand is fine too.) Add 1-2 Tbsp of water only if there is unincorporated dry flour.
• Transfer the dough to a very lightly floured countertop and knead by hand for a minute or two. The dough should be stiff, even tearing a little, but not breaking apart.
• Very lightly oil a bowl and place the dough inside. Cover and let sit several hours or in the refrigerator for longer. I aim for 25-75% growth of the dough.
• Ravioli Filling
• Remove the sausage filling from the skins and break it into small pieces.
• Saute the sausage and mushrooms until cooked thoroughly. Pour off excess liquid if the mixture is very runny.
• Combine the egg and ricotta in a separate bowl and then mix it into the sausage-mushroom filling.
• Set aside to cool while you roll your pasta dough.
• Ravioli Construction (See Notes below for information on tools)
• De-gas and cut off an approximately 95g chunk of your pasta dough. Cover the remaining dough.
• Roll the dough from 0 through 4 on a pasta rolling machine. Aim to make the dough almost as wide as the machine opening.
• For a thinner-pasta ravioli, use 75-80g dough for each sheet and roll it to #5 on your pasta rolling machine. This will result in 72 ravioli rather than 48 (approximately).
• Flour your sheet of dough on one side and lay the floured side down on a ravioliera.
• Fill the depressions in the ravioliera with heaping teaspoon of filling. Try to resist overfilling.
• Roll out a second sheet of dough and use it to cover the first.
• Using a mini rolling pin, press down on the serrated lines of the ravioliera until the metal shows through.
• Gently tear off the scraps around the ravioli, separating and laying them on a floured baking sheet. (These can become a delicious dessert of fried dough.) Then pry off and apart the twelve ravioli in the ravioliera, also laying the ravioli on the floured baking sheet.
• Repeat this until all the dough is gone. You should have anywhere from 48-60 ravioli and more than one baking sheet. (See below for freezing instructions.)
• Cooking
• Boil 4-6 quarts of water. If you are cooking all of the ravioli for one meal, consider boiling half at a time.
• Add the ravioli to the water and cook 5-7 minutes.
• Remove with a slotted spoon and serve.
• Freezing
• You can put unused ravioli still on the floured baking sheet in the freezer for several hours/overnight, and then bag them for future use. A bag inside a Tupperware or a vacuum sealed pouch are safest if your freezer contents get rough and tumble treatment.
• Scartalatti (fried pasta dough with powdered sugar)
• In a nonstick pan, add light olive oil to more than coat the pan (about 1/4" deep) Prep a plate with a paper towel.
• Bring the oil up to 350F, and add your pasta dough scraps in several batches without overcrowding. Flip after 10-20 seconds and remove when both sides are lightly golden.
• Sprinkle with powdered sugar.

SOURDOUGH HOT CROSS BUNS WITH KAMUT WHEAT

Steps:

• I built 200 grams of ripe starter overnight by feeding 40g of starter with 80g water and 80g flour. This 1:2:2 feeding the night before worked well to have ripe starter by morning in a cold springtime kitchen. Other possibilities for timing and build are fine too.
• Dough Mixing and Bulk Fermentation
• These instructions are for using a stand mixer, but hand/spatula mixing is fine too, and you may find that slapping and folding works well to incorporate the ingredients and develop gluten without a mixer.
• Heat the milk until it is quite warm but don't worry about reaching the scalding temp of 170F. You just want the milk hot enough to melt the butter and sugar.
• Chop the butter in pieces, then add it and the brown sugar to the hot milk. Stir until everything is mostly melted. Set aside to cool a bit while you prepare the other ingredients.
• In the bowl of a stand mixer, add the egg, sourdough starter, flours, salt, and spices. Then add the warm milk-butter-sugar mixture.
• Mix with the dough hook on medium speed until the dough comes together, about 3-5 minutes. It's okay if the dough is a little sticky because the dried fruit will pull some moisture from the dough over time. (See the photos below for a sense of the dough consistency.)
• Finally, add the dried fruit to the mixer bowl and mix another minute or so.
• Transfer the dough to a lightly greased bowl, cover, and place somewhere warm to rise until the dough has expanded by about 75% in size (see photos in gallery below). This could take five or more hours.
• Shaping and Final Proof
• Grease one 9"x 13" pan (15 rolls) or two round 9" inch pans (16 rolls).
• Scrape the dough out onto a lightly floured surface, gently de-gas it by pressing down on the dough, and then divide it into 15 or 16 pieces.
• Roll the pieces into balls and place them in your pan(s) with some space between them.
• Cover and let the dough proof somewhere warm until the rolls have doubled, around three hours. (See the gallery below for pics of spacing and expansion).
• Decorating, Baking, and Icing
• Preheat your oven to 350F.
• For the piped crosses, mix the flour and water in a small bowl and then spoon the paste into a small zip-top bag.
• Cut a 1/4" or smaller hole in one corner of the bag and pipe horizontal and vertical lines onto the buns.
• Bake the buns for 24 minutes, rotating the pan halfway through if the buns are not browning evenly. You may choose, like I did, to then switch your oven to broil for 1 additional minute to further brown the tops of the buns. Keep a close eye on them if you do this.
• Remove the pan from the oven and set it on a towel or cooling rack.
• Mix a few tablespoons of orange juice (ideally fresh-squeezed) with 3/4 cup of powdered sugar, and then brush the icing on the warm buns.
• You can serve these buns warm from the oven.
• Extra buns can be covered and stored at room temperature for several days. Reheat them for 10-15 seconds in the microwave, or by toasting them in a toaster oven.

KAMUT® (KHORASAN) SOURDOUGH BREAD

Steps:

• Mix the flour and water. Cover to autolyse for 1-2 hours.
• Add the starter and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
• After the rest, begin a series of stretching and folding every 20-30 minutes. I did six stretch and folds for the all-Kamut and the 40%, and four for the 20% Kamut.
• Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature. (My all-Kamut fermented 9.5 hours at 75 F. The 40% fermented 11 hours, 3 hours at 76 F and 8 hours at 64 F. The 20% fermented 10 hours at 72 F.)
• Scrape the dough onto a well floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
• Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose flour, rice flour, or bran flakes.
• Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
• Let the dough proof 60-90 minutes at room temperature, or 6-10 hours in the refrigerator. I proofed the whole grain loaf in the refrigerator for 7 hours, as the dough was very sticky and difficult to handle. The 40% and 20% doughs proofed at room temperature for 75 and 90 minutes, respectively.
• Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside.
• Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
• 500 F for 30 minutes lid on
• 450 F for 10 minutes lid off
• Or until the internal temperature is over 205 F.

SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD

Steps:

• Autolyse
• Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
• Bulk Fermentation
• Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
• Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
• With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
• Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
• Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
• Pre-Shape, Bench Rest, Shape
• Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
• Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
• Shape the dough. Here are some videos if you want shaping pointers.
• Flour the top of the dough, flip it into your proofing basket and cover.
• Final Proof
• Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
• Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
• Bake
• Preheat your oven to 500F for 30 minutes with your baking vessel inside.
• Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
• Bake at 500F for 20 minutes with the lid on.
• Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
• Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
• Remove the lid and bake for 5-10 minutes more.

WHOLE GRAIN KAMUT SOURDOUGH BREAD

Steps:

• Mix the ingredients together in a large bowl. Cover and let the dough rest for about 20 minutes, and then stretch and fold the dough with damp fingers. The dough should be sticky but not wet and gloppy. If the dough is soupy, add 30g more flour i.e. a couple tablespoons.
• Repeat the 20 minute rest followed by stretching and folding with damp fingers two more times, and then let dough rise until it has expanded by close to 40%. This took my dough about 4 hours from when I initially mixed it, but could be anywhere from 2-8 hours depending on your ambient temperature and starter strength.
• Scrape the dough out onto a well-floured countertop and shape it for your proofing basket (batard, boule, oblong). The dough has almost no gluten tension, so there's no need to do a pre-shape.
• Place the shaped dough in a floured proofing basket, cover, and let it expand for 1-2 hours.
• When the dough has expanded (see photos above), put the proofing basket in the refrigerator, and then begin to preheat your oven and baking vessel at 500°F for 30 minutes.
• Remove the chilled-stiff dough from the refrigerator and flip it onto parchment paper or directly into your hot baking vessel. Score the dough and bake as follows:
• 20 minutes at 500°F with the lid on
• 8 minutes at 450°F with the lid on
• 8 minutes at 450°F with the lid off
• If you're using a cast iron baking vessel, you may want to lower the oven temperature earlier.