These KAMUT Baguettes, made with KAMUT white flour and an overnight Pâte Fermentée, are great loaves for sandwiches. When I visited the UK last year, I toured around London on the train system with my youngest son. It was definitely an experience! Not a bad one just a little hectic at times trying to make sure we were on the right line and knew which
Ancient Grain Tartine-style Loaf with Spelt Einkorn and KAMUT
The Bread of the Month (BOM) for the Artisan Bread Baker’s FB group is Spelt-Wheat Sourdough (modified from a Tartine recipe). I made it exclusively with ancient grains by substituting Einkorn for the regular whole wheat, and all-purpose KAMUT and Spelt flours for the bread flour. I utilized an Einkorn sourdough starter and mixed it with all-purpose Spelt to create the levain. The loaves were
KAMUT Water-Proofed Bread #BreadBakingBabes
When a recipe begins with “…the dough in this recipe is fairly difficult to handle,” it makes you wonder what you’re getting into and if it’s worth the effort. This KAMUT Water-Proof Bread is called water-proofed because it is proofed in warm water for the first rise. I call it water-logged because it’s a very sticky dough. It can be a bit tricky to handle,
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