- 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
- By hand or with the machine:
- 10 min in first gear and 6 min in second gear.
The dough must double in volume, minimum 2 hours. Knock back the dough to expel the fer-mentation gases.
Double the volume, minimum 1h30.
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.
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