Whole Wheat Breads with KAMUT

Whole Wheat Loaves with sprouted KAMUT

300 g whole wheat (liquid) sourdough starter

392 g rye (stiff) sourdough starter

410 g sprouted KAMUT

810 g water

1200 g whole wheat flour

Combine the ingredients in a large mixing bowl and set for 45 minutes. Add 23 g salt and knead the dough. Repeat kneading after next 45 minutes and then refrigerate the dough for 5-7 hours.

Dough after retarding in the fridge

Remove the dough from the refrigerator and divide into two pieces. Shape two long loaves and proof them for 1 hour and 30 minutes. In the meantime preheat your oven to 500 F ( with a baking stone inside) and prepare for steaming.

Proofed Loaves

Bake breads at 490 F for 20 minutes, at 460F for 20 minutes. Turn off the oven and leave loaves for 10 minutes.

Submitted to Yeastspotting.

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