Sunday, August 28, 2011

KAMUT Sourdough Fougasse with Raisins

It was my first bread with such amount of KAMUT . I"m not satisfied with the crumb, which is dry and dense. I should have add more water to the dough and less Kamut flour.

220 g KAMUT sourdough starter
620 g water
620 g KAMUT flour
420 g whole wheat flour
Combine the ingredients and set aside for 1 hour. Then add:
20 g salt
150 g raisins (soaked in hot water and drained).
Knead the dough and set aside for 1 hour. Stretch and fold the dough and let ferment for another hour. Flat the dough into an oval and refrigerate for overnight retarding. In the morning remove the dough from the refrigerator and put it on a bread peel lined with parchment pepper.Cut slots with a sharp knife and pull them apart. Preheat your oven to 500F.
Bake :

  • with steam at 480F for 10 minutes, 
  • at 460F for 20 minutes,
  • remove the parchment pepper and bake at 400F for 10 minutes.
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