A Stir The Pots Post

Whole Grain Fanette

by | Apr 24, 2014 | Bread, Kamut, Spelt

"La Fanette" is a bread I've made with and without success. This time I made what Thierry Delabre calls his "hobby levain," a firm starter at 50% hydration,  all kamut rather then wheat. The spelt I used was whole grain, no white sifted or milled white spelt. The finished product was so perfect and the flavors from whole grains made this a pleasure in texture and taste.

1958308_10152436093614416_21618553408033660_n

The best part of the manufacturing this bread is the end pieces that are cut in the non shaping style, and you get the "bakers" little bun for first dibs.

10157407_10152431811599416_1367078246_n

1 Comment

  1. luna

    Can you put the recipe in grams?

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content