TAHINI AND KAMUT® FLOUR BREAD
Ingredients
100 g of active starter
330 to 360 g of water
380 g of type T65 (high-gluten) wheat flour
120 g of Kamut®flour from Khorasan wheat
35 g of sesame paste (tahini)
10 g of salt
STEPS
Autolysis: Pour the water and the two kinds of flour into a large bowl. Mix briefly with a wooden spoon to thoroughly combine. Let stand for an autolysis of 60 to 90 minutes.
Adding the starter and the sesame paste: Add the starter and the sesame paste by mixing them into the dough with a wooden spoon or using a food processor with a kneading hook. Knead until the starter is completely incorporated.
Cover with a cloth and let stand for another 20 minutes.
Incorporating the salt: Add the salt and knead until it is well integrated into the dough.
First rise and folds: Lightly round the dough with wet hands. Cover and let stand for 3 to 4 hours, depending on the room temperature. During this resting period, make four folds at 30-minute intervals.
Dividing and pre-shaping: Either divide the dough in half with the pastry cutter or leave it as is to make one large loaf. Pre-shape, without pressing too hard.
Relaxation and shaping: Let the dough stand for 20 minutes at room temperature. Shape it into round or rectangular loaves. Transfer the loaves into bannetons floured with rice flour.
