|This technique is quite long but it worth it, your bread will be airy and light.
PREPARATION:24h for the “poolish” technique + 10 minutes + 1h 40 in the bread maker
COOK:15/20 minutes at 250°C
What do you need ?
For the “poolish”:
For the bread:
How to make Kamut bread on “poolish”?
Be careful: you need to keep an eye on the bread in order to avoid it to burn
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I am Pauline, French and passionate about food, I like trying new recipe and reproducing French flavours with English ingredients. Cooking is part of my lifestyle.
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