Enjoy the buttery flavor of sprouted Kamut flour.
Sprouted Kamut Sourdough Bread
Bio-Kinentics
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Category
Bread
Enjoy the buttery flavor of sprouted Kamut flour. Sourdough bread has very simple ingredients .
Ingredients
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460 grams sprouted kamut flour
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340 grams water
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100 grams active bubbly sourdough starter.
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10 grams salt
Directions
Mix these ingredients together. Cover and let rest for 30 hour. Stretch and fold the dough 3 times. ( Stretch and fold method: take a section of dough and pull upwards about 6 inches and fold this over the dough. Do this 4 times. This is 1 stretch and fold.) Let the dough rest 15 in between in stretch and fold. Let it rest30 hour and repeat 1 more time.
Cover and let dough proof about 4 hours or until it has doubled.
Shape your dough. Place in floured bowl. Let it rest for a few hours .
Preheat the oven to 500 F with your Dutch oven placed in the oven well.
Score your bread and place it on parchment paper in the Dutch oven. Bake 20 mins with lid on. 12 mins off.
Note: You can fill a pan with ice cubes and place on the lowest rack in oven. This will create a steam effect give your bread a nice crust.