• 100g whole khorasan flour
  • 200g boiling water
  • 100g whole khorasan flour
  • 500g bread flour
  • 340g warm water
  • 200g starter
  • 16g salt

Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m

Add another 100g khorasan, 500g bread flour, 340g warm water

Mix with dough hook 3 minutes @ speed 2

Cover and rest for 1/2 to 3 hours to autolyse

Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane

Add 200g starter and 16g salt

Mix with dough hook for 8 minutes @ speed 3

Final dough temperature should be 74F

Cover and bulk ferment at room temp for 12 hours

Divide and preshape dough, rest 15-30 minutes

Shape dough, proof on counter 1-2 hours

(Optional) Retard dough in fridge 6-48 hours

Bake with steam @ 450F 38-50 minutes depending on loaf size

  • deegeese@sopuli.xyzOPEnglish
    6·
    9 months ago

    Khorasan wheat gives a nutty sweetness reminiscent of durum. It’s got a crusty crust and moderately open crumb. Almost a personal best.