Authentic German Sourdough Kamut Bread with Hazelnuts by Annabelle’s Lair

[BakerAunt]

Authentic German Sourdough Kamut Bread with Hazelnuts
Submitted by Annabelle's Lair on January 14, 2015 at 11:01 am

Another bread eaten in Germany and commonly found in German bakeries. May be eaten with [uploader's note: the rest of sentence is missing]
Yield: 1 boule
Source: Woodlandgardner "Ulrich"

360g water
250g German sourdough
300g kamut flour
300g unbleached flour (I use King Arthur)
13g salt
¼ cup hazelnuts whole

In mixing bowl of stand mixer combine water, sourdough starter, kamut flour, unbleached flour, salt and knead for 10 minutes.

Remove dough from bowl, roll dough over whole hazelnuts, and lightly knead hazelnuts into bread.

First rising: put dough back into bowl, cover with plastic bag (creates terrarium effect), and let proof for 7-8 hours depending upon room temperature.

Shaping: remove dough from bowl, shape and slap to release bubbles for tighter crumb.

Second rising: place shaped dough upside down into bowl of well-floured banneton or proofing bowl lined with well-floured couche, cover with plastic bag, and let proof 2 hours depending on room temperature.

Preheat oven and hearth stone to 420F at least 30 minutes prior to baking bread.

Place parchment paper on pizza paddle and gently turn out proofed dough right side up onto parchment paper.

Slice proofed dough with lame so bread will be able to expand.

Slide parchment paper onto hearth stone and bake on 420F for 75 minutes.

Remove bread from oven and let cool on cooling rack. I use a food slicer to cut my bread because the crust is too hard to cut using a regular bread knife.

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