38% Wholegrain Kamut SD/YW Combo
In the spirit of my latest experiments with yeast water/SD combo and because I had some wholegrain kamut flour leftover this was my last bake before a 10 days trip to San Francisco for Oracle Open World event.
Actually nothing special, like any other bread. 77,5% hydration, relatively low due to bad experience with the kamut flour that I had some time ago. The recipe is below. YW levain was over 24 hours old and was very bubbly, the SD levain was young - about 4 hours after inoculation. 30 minutes autolyze, 3 hour bulk fermentation with S&F every 30 minutes at 27dC,, 30 minutes bench rest , about 2 hours final raise, baked in iron-cast skillet.
Happy baking, Joze