syros's blog

I loved this bread so much that I decided to follow David's version, but substituted the whole wheat with white Kamut. I let it bulk ferment for 9 hours, put it in the fridge for 15 1/2 hours. All in all it came out even better than I expected! It has a lovely golden color from the Kamut and a nice bit of tang. The crust is wonderful. I love the flavor of Kamut and this recipe. Thanks David!

Hi David, I decided to try this bread as per the recipe you posted as per Ann Rogers. I halved the recipe to make one boule. And I stuck to all purpose for this bread. I made a stiff starter (probably around 62%) - which I think fermented a bit too long in my oven with the light on - about 12 hours, however, I went for it. It went into the fridge for about 12 hours, baked at 475 F in my Staub DO lid on for 20 minutes, then lid off, dropped the temp to 450F with convection on for 12 minutes. I'll send a crumb shot when it cools. 

Here is a 2nd shot of the bread, cooling....