*KAMUT absorbs more liquid than regular flour. If you use a different type of flour, you may need less water.
Instructions
In a large bowl, whisk together the flours, and then rub in the butter to resemble coarse breadcrumbs. In a separate bowl, add the sourdough starter and warm milk; mix thoroughly to break up the starter.
Make a well in the center of the flour. Pour in the sourdough/milk mixture, and add the warm mashed potato, egg and grated cheese. Using a Danish dough whisk and/or dough scraper, mix to form a soft dough. Add in more milk or water as needed. Form the dough into a ball, cover and let rest 30 minutes.
Sprinkle the salt over the dough and dissolve with 10-25 grams of water. Using your fingers, work the salt into the dough until thoroughly incorporated. Form the dough back into a ball, cover, and let rest 30 minutes.
Mix in the fresh thyme and work it into the dough as evenly as possible. Recover the dough, and leave in a warm place for 2-3 hours.
Stretch and fold the dough 2 times at 45 minute intervals. After the second stretch and fold, let the dough rest for 1-2 hours, or as needed to develop the dough.
Shape into a rectangular loaf and place on a greased or parchment-lined baking tray. Cover and let rest in a warm place for 45 minutes to 1 hour. The dough will be ready when you poke it gently and a light indention remains.
Preheat the oven to 200ºC (400ºF).
Brush a light egg wash over the loaf, if desired, or dust lightly with flour. Score deep criss-cross slashes on top of the bread using a sharp knife or lame.
Bake on a center shelf for 25-30 minutes, or until golden brown. Rotate the loaf for even baking partway through the bake cycle and remove the parchment paper, if using.
Transfer loaf to a wire rack for cooling. Slice into squares and serve.
Notes
adapted from the world breads from pain de campagne to paratha
Recipe by Bread Experience at https://www.breadexperience.com/sourdough-kamut-potato-thyme-and-cheese-pave/