Sourdough Kuboos Recipe

• SwissBake® T55 Flour – 900g 
• le’sourdo® Miel Native – 100g 
• Cold Water (6°C to 8°C) – 620g to 650g 
• Olive Oil – 30g 
• Fresh Yeast – 20g 
• Sea Salt – 20g 
• Sugar – 20g 

Ensure all ingredients are accurately weighed and organized. In a spiral mixer, combine flour, Miel Native, salt, sugar & yeast. Add olive oil and 620 g water. Mix on low speed for 4 minutes, then high for 6–7 minutes, adjusting hydration as needed. Dough should be soft, elastic, and tacky. Desired dough temp: 25°C to 27°C. Transfer the dough to a lightly oiled, covered container. Bulk fermentation for 60-75 minutes at ambient temperature (approx. 25°C), or until the dough has visibly risen and feels well-aerated. Divide into 90 g pieces, pre-shape into tight balls, rest 15–20 minutes. Roll each ball to a 15–18 cm disc (3–4 mm thick). Proof for 15–20 minutes. Pre-heat a deck oven, pizza oven, or a conventional oven fitted with a baking stone or inverted heavy steel tray to its maximum temperature, ideally 250°C to 270°C (480°F to 520°F). High heat is essential. Place 1-3 discs directly onto the hot baking surface. Bake for 2-4 minutes. The dough will rapidly inflate into a full pocket within the first minute. Continue baking just until the bread is cooked through and light golden spots appear.  

NOTE: Avoid over-baking, which can make the bread brittle.  Remove the puffed Khabus from the oven. The breads will deflate as they cool, but the pocket will remain.  Immediately stack the hot khubz and cover them with a clean kitchen towel. This traps the steam and ensures the final baked product is exceptionally soft & pliable.