Kamut sesame bread

 A combination of kamut flour and sesame. You are barely seeing the sesame inside but the flavor is enhanced. I simply love the kamut flour for its properties and its sweat taste. In addition, the sesame seeds add even more taste. I am simply crazy about this bread. And look at how nicely the bread opened after scoring ...

  • 738ml water (32ºC)
  • 532g kamut flour
  • 100g spelt flakes
  • 83g white sesame
  • 507g bread flour
  • 17g salt
  • 206g sourdough (100% hydration)

  1. 10:13AM  Mix all ingredients together for 15 minutes. 
  2. 10:20AM Cover the bowl with a lid and let it stand at 22ºC for 4 hours. This is the bulk fermentation phase.
  3. 14:45 Divide the dough in 3 and shape 3 oblong loaves.
  4. 15:00 Put the dough in bannetons and cover them with a linen towel. Let them stand at 22ºC for the final fermentation around 3h.
  5. 17:45 Turn on the oven at 260ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
  6. 18:00 Score the loaves with a blade and put them in the oven on the hot stone. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 220ºC and continue to bake for another 30 minutes.

Note: This image is for sale. You can buy it from here.


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