427 g whole wheat sourdough starter(100% hydration)
427 g water
991 g whole wheat flour
Kneaded and fermented from 9:30 to 2:30
all fermented dough
256 g sprouted and processed sprouted KAMUT (http://bochenkowo.blogspot.com/2011/10/crew-cut-sourdough.html)
240 g whole wheat flour
25 g salt
514 g water
All the ingredients were kneaded for 10 minutes and the dough fermented for 5 hours.
Than the dough was divided into 13 pieces and shaped into balls.
The oven was preheated with two baking stone (middle and bottom rack).
Breads were baked for 5 minutes or until puffed.
Submitted to Yeastspotting and