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Kamut & Rosemary bread | Sourdough Companion

Kamut & Rosemary bread

Kamut & Rosemary bread Kamut & Rosemary bread

Kamut bread with rosemary

Formula: 250 gr. Kamut flour, 250 gr. strong wheat flour, 320 c.c. water, 200 gr. white starter, 1 Tsp chopped rosemary leaves, 10 gr. salt, semolina to dust

Mix the flours, add the liquids and herbs and leave to rest for 30 min. Add the salt and knead for 1 hour, 15 seconds every 10-15 minutes. Leave two hours to bulk proof, shape and place in a baneton dusted with semolina, cover and leave for three hours before baking for 45 minutes at 250ºC