Tartine No3 kamut sourdough

Hozzávalók

240g kamut flour

80g high extraction red spring wheat flour

80g all purpose flour

28g wheat germ

340g water

60g levain

10g salt

Útmutatók

Autolyse 2h

Add starter + levain and salt

Rubaud method 5 minutes, rest 30 minutes

5 sets of stretch and fold 30 min apart, last was 45 mins as dough seemed strong

Total bulk rise about 4 hours 20 mins at 78°F dough temp, eyeballed around 30% rise

•⁠preshape, 30 min bench rest

Shape

Cold proof overnight in the fridge (20 hours)

Preheat dutch oven to 500F, bake 20 mins covered at 450 and 25 mins uncovered at 450

Jegyzetek

Very pleasantly surprised by this loaf as I thought it would be more dense: recipe is from Tartine No.3 modified for size and method a bit.