150g starter
325 g water
425 white kamut flour
10 g salt
30 min autolyse, stretch and folds ever 30 mins for 1.5 hours. 3 hour bulk, overnight cold proof, bake at 450 in Dutch oven for 22 mins, then lid off for 22 mins.
How’s the crumb? What could I do better? I notice it always feels a bit wet / gummy when I cut into it.
Here’s my recipe:
Dough
• 500g Kamut flour
• 100g active sourdough starter
• 250g milk (warm, \~100°F)
• 80g maple syrup or honey
• 1 egg
• 80g butter (softened)
• 8g salt
Filling
• 120g softened butter
• 150g coconut sugar (or brown sugar)
• 1–2 tbsp cinnamon
• Pinch of salt
⸻
Mix (Evening)
• Mix milk + starter + maple syrup
• Add egg, flour, and salt → mix until shaggy
• Rest 20–30 min (autolyse)
• Add butter, knead until smooth
Bulk Ferment (Overnight)
• Cover and rest 8–12 hours at room temp (~68–72°F)
• Do 1–2 stretch & folds early on if you can
Roll & Fill (Morning)
• Roll into rectangle (~¼ inch thick)
• Spread butter, then cinnamon sugar mixture
• Roll tightly → slice into 12 rolls
Second Rise
• Place in greased pan
• Rise 2–4 hours at room temp
(or overnight in fridge for better digestion + flavor)
Bake
• 350°F (175°C)
• 22–28 minutes
• Light golden on top, soft center