August 22, 2013 - 10:19am
Rustic loaf. 70% bread flour, 20% whole wheat, 10% kamut.
Rustic loaf. 70% bread flour, 20% whole wheat, 10% kamut.
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Rustic loaf. 70% bread flour, 20% whole wheat, 10% kamut.
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any more details on what/how/levain ??? would love to hear what you are doing to achieve such a miche. c
For this bread, I didn't use sourdough. I made a preferment with 100 gr bread flour, 100 gr whole wheat flour, 130 ml of water and 1,5 gr of instant yeast, and I let it rest 3 hours. Then I have mixed this preferment with 200 gr of bread flour, 50 gr of kamut flour, 162 ml of water and 10 gr salt, and I have let it rest for almost 3 hours. Then I have shaped a ball, and I have let it rest for 2 hours. I bake it with the upside down, so I don't have to score the ball. I have baked it 42 minutes. The first 15 minutes at 240C (465F) with some moisture, and then remove the moisture and reduce the temperature to 225C (437F) for 10 minutes, then to 210C (410F) for 10 minutes more, and finally 195C (383F).
Have a nice day!
Abel Sierra.
www.breadgallery.wordpress.com
I just ordered some kamut so I will be giving this a try when it arrives. I love the crumb. Also the upside down is so brilliant...lovely ears. c
Great looking bread. I love Kamut flour so I'm sure this one tasted as good as it looks.
Ian
I usually prepare this loaf with a 10% of rye flour instead of kamut flour.
Nice flavour, too.
Have a nice day.
Abel Sierra
www.breadgallery.wordpress.com
better, still, It's also nice to know that such an effect can also be produced with a pre-ferment without the use of of a levain.
This will go on my list of recipes to try. I also made your tomato bread and added some black olives and rosemary.
Thanks for sharing your recipe. Happy baking
Judy
Thank you. Have a nice day.
Abel Sierra.
www.breadgallery.wordpress.com