Sesame crusted Kamut & durum SD- Inspired by Benito & alfanso
Well I couldn’t resist because I love kamut & durum bread. I often add spelt but not this time. And obviously not a baguette
I made sure my starter was really active before I started.
Bread flour 62.2%
kamut flour 40%
durum 7.8% (all I had left)
Autolyse 45 minutes, mix using slap and fold followed by 1 lamination and 3 coil folds. Bulk ferment was nearly 5 hours followed by Pre-Shaping, 30 min rest then final shape. I rolled it on wet paper towel then in sesame seeds. I left it at room temperature maybe 40 minutes before retarding overnight. Baked this morning.
Had some for lunch - absolutely delicious- the sesame combined with the kamut and durum - just yum! Lovely tender crumb