Elevate your bread making skills by making this kamut flour bread recipe that uses an age old Italian biga to make the lightest …
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Kamut Flour Bread Recipe with Biga
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It's so easy and looks delicious but I can't found kamout flower in Greece.
Could you make this with all kamut flour?
Resepnya sangat bermanfaat dan perlu di coba dirumah terimakasih chef videonya.
Do you use any fresh milled flours?
Can you do this with just kamut and spelt?
There must be a mistake in the quantity, I fallow the instruction for the biga and my dough is so dry
Can I cut this recipe in half?
What can I use instead of the Ivory wheat flour??? Any help is appreciated
80° to 82 F. or C.?
Hi!!! Can I replace Artisan flour by bread flour? AND I cannot find Ivory wheat flour anywhere. What is the best substitute? I bought my Kamut flour but I am not sure of substitutes for above. HELP thanks Diane 🙏🇨🇦
What gives me a crunchy across the biga or poolish. I like big round hard bread outside
Hi Chef. Great video. Can you clarify the bread flour weights in procedure 1 & 2. They don't seem to add up to what's listed in the recipe. Thank you.
If you mill your own flour, you would be getting the full benefits of the flour. In order for them to make that flour shelf stable they must remove the very ingredients from the grain in order to make ot shelf stable. It no longer contains the germ not=r the hulls, all that is left is protein and starch. Not good for man or animal.
very nice
He said your wife wanted you to make sourdough bread every day now you are adding store-bought yeast I don’t understand but I am very interested in the commit flour because I have IBS thank you for the video
Is it possible to substitute the other 2 flour for KAMUT flour only?
FYI…it's BEE-gah (biga), luh-VAN (levain), poo-LEESH (poolish), and BROHT-form (not brat (like the sausage) form)
Nice✅🌹🌹🌺🌹👌👌👌👌👌👏💛👍👍👍👍👍👍👍👍👍👍👍👍
My knowledge up till now was that: Biga was low hydration (around 50%), barely mixed; Poolish is usually 100%. One of the reasons for Biga or Poolish is to save up on the yeast – so no additional yeast needs to be added in the bread dough – Biga/Poolish should serve almost as fresh yeast here.
Can a stand mixer do the job?
Nice video. Would love to see this made with freshly ground flour instead of the processed shelf stable flour.
It’s “bee-gah” and a Biga is low hydration compared to a poolish. Biga is classically about 50-60% hydration where Poolish is 100%.