Whole Grain Kamut Sourdough Bread Food

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.

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.