Kamut and Bread flour

Weekends are not only for cooking a good rice, but also for baking a good bread!

I love fresh bake bread, the smell and the warmness of a just bake piece of bread is heaven to me!

I'm experimenting with different ratios and wheat berries, and this is one of the ratios that I like the best

Kamut and Bread flour

300 grams bread flour

200 grams of fresh grinded Kamut wheat berries

400 grams of water

12 grams of salt

150 grams of sourdough 100 % hydration

Mix water and sourdough, then add the flour and salt. Let it rise at room temperature for 6 hours, turning the dough in the four sides every 1 hour. Let it ferment at cold temperature in the fridge for 48 hours. Take it out of the fridge, and make a ball. Let it rest for 15 minutes. On a clean surface with dusted flour, shape ball, and place it on a dusted mould or batard. Preheat the oven at 470 F.  Place the bread on a piece of parchment paper, and inside an iron cast pot. Dust it with flour, and make some cuts.. Let it bake for 40 minutes, and 10 minutes without a lid. If you want to check the bread is fully cooked, then you can use a thermometer. The temperature has to be over 205F. ENJOY!