Homemade Bread Day 2016 - 100% Kamut white flour SD
After a long time I used 100% kamut white flour for making this bread. 76% hydration,3 hour bulk ferment, divide,preshape, bench rest for 10 minutes, shape, immediate retard, baked after 16 hours.
Crumb is very soft and not too much opened, crust is just great and brings a big contrast to relatively wet crumb. I have baked this bread today for my grandchildren.
Happy baking, Joze