Ingredients
- 1/2 cup active sourdough starter
- 4 cups Kamut flour
- 1 1/4 cups water (room temperature)
- 2 tsp salt
- 1 TBSP honey
- 2 TBSP EBB seasoning
Directions
- In a large mixing bowl, combine the active sourdough starter, water, and honey. Stir until the starter is mostly dissolved. Add the flour and salt. Mix until a shaggy dough forms. Cover with a kitchen towel and let rest for 30 minutes
- After resting, sprinkle 1.5 tablespoons of the everything bagel seasoning over the dough. Perform a series of stretch-and-folds: grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees and repeat this process three more times. Cover and let rest
- Let the dough rise at room temperature (70-75°F) for 8-12 hours, or until it has doubled in size. Perform 2-3 more sets of stretch-and-folds every 30 minutes during the first 2 hours of fermentation
- Cover the loaf pan with a kitchen towel and let the dough rise for 2-4 hours, or until it’s puffy and risen about 1 inch above the pan’s edge
- Preheat your oven to 425°F (220°C). If desired, brush the top of the dough with water and sprinkle the remaining 0.5 tbsp of everything bagel seasoning on top for extra flavor and crunch
- Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped. The internal temperature should be around 200°F (93°C). Remove from the pan and cool on a wire rack for at least 1 hour before slicing
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