February 12, 2014 - 11:49am
Spelt Bread with Sprouted Kamut Berries
Spelt Bread with Sprouted Kamut Berries
- 20% Whole Grain Spelt Flour
- 20% T85 Flour
- 60% AP Flour
- 20% Sprouted Kamut Berries
- 78% Water
- 15% Liquid Levain (50 AP/ 50 WW)
- 5% Wheat Germ
- 2.5% Salt
- Wheat Bran for coating
Loaf 1 - 3 hour Rise at room temp
Loaf 2 - 20 hour Rise at 38F
Crumb Shot
