KAMUT khorasan whole wheat bread with natural wheat sourdough

Ingredients

• 1 kg KAMUT® khorasan whole flour
• 600 g water
• 17 g salt (or to taste)
• 17 g dehydrated organic sourdough or 200 g fresh natural sourdough

Method

Kneading

1. By hand or with the machine:
2. 10 min in first gear and 6 min in second gear.

First raise

The dough must double in volume, minimum 2 hours. Knock back the dough to expel the fer-mentation gases.

Second raise

Double the volume, minimum 1h30.

Baking

Put a bowl of hot water in the oven.
Temperature between 210° and 220° C or gas-mark 8. 1 hour for 1 kg.

For more KAMUT® khorasan recipes visit this link.