Sponge kamut
| Ingredients | % Baker | Amount (Kg.) |
|---|---|---|
| White kamut flour | 100% | 1.827 kg |
| Water | 60% | 1.461 kg |
| Salt | 0.2% | 0.004 kg |
| Dry instant yeast | 0,1% | 0.002 kg |
| Total | 160.2% | 3.294 kg |
| Process | |
|---|---|
| Mix | Mix all the ingredients until well incorporated |
| Desidered temperature | 18° - 20°C |
| Fermentation time | 8 to12 hours |
| Fermentation temperature | At room temperature (20° a 25°C) |
final dough kamut
| Ingredients | % Baker | Amount (Kg.) |
|---|---|---|
| White Kamut flour | 70% | 2.306 kg |
| Whole Kamut flour | 30% | 0.988 kg |
| Water | 80% | 2.635 kg |
| Instant yeast | 0.4% | 0.013 kg |
| Kamut sponge | 100% | 3.294 kg |
| Salt | 3.2% | 0.105 kg |
| Wheat germ | 5% | 0.165 kg |
| Water 2 | 15% | 0.494 kg |
| Total | 303.6% | 10 kg |
| Process | |
|---|---|
| Dough consistency | Medium soft |
| Mixing technique | Double hidratation |
| Autolyse | No |
| Desired dough temperature | 23° - 24° C |
| First fermentation | 2 hour |
| Folds | One after one hour |
| Dividing | 300 grams |
| Preshaping | Balls |
| Resting time | 25 - 30 minutes |
| Shaping | Batard |
| Proofing | 40 minutes |
| Scoring | No |
| Baking (with steam) | 30 minutes at 240° C with steam. Open the door 8 to 10 minutes before the end of the baking time |
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