Monika Waleckaのインスタグラム(monika__walecka) - 8月3日 04時35分

I've gathered so many different flours in my pantry, that I've decided to use all of them before buying anything new. Be prepared for weird breads and some #breadfreestyle ;)) This one is 50% whole kamut bread and 50% soft all purpouse flour. Not much gluten there, so slap and fold took ages. Hydration at 85% could've been pushed a little more. Crumb is a little chewy, but I'm very into khorasan taste. I'll repeat this formula soon to see if there can be squeezed a little bit more from those guys. Also - why they are always cracking when I double score them?

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