The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Khorasan whole wheat sourdough

Beatrice's picture
Beatrice

Khorasan whole wheat sourdough

Hi bakers!

Today I come here half happy and half unhappy. I'm happy because I baked my first loaf of sourdough using 50% of khorasan whole wheat flour (and I think that this flour is aromatic in such a particular way that reminds me of chamomile) but I'm not so happy because maybe I let the fermentation process gone too far and the bread came out a little bit flat :(. 

The crumb is still there and there are some holes but the spring didn't happen at all and I think it's because it's overprofed.

What do you think? Have you ever baked with khorasan?

PS the ingredients of my loaf were:

100gr leaven

250gr khorasan whole wheat flour

250gr white bread flour

400gr water

10gr salt

Comments

Lechem's picture
Lechem (not verified)

Excellent. I agree with you... Khorasan is lovely and has a wonderful taste and aroma.

While khorasan is a lovely grain it lacks the extensibility of regular wheat flour. Basically it'll struggle with height. The higher the percentage of khorasan you use the more you compromise with oven spring. And at 50% I think you've done very well indeed.

Perhaps a tad over proofed but the crumb is very good indeed. Khorasan ferments, and therefore proofs, quickly. You want to watch the dough a bit more carefully duing the bulk ferment and final proofing.

Beatrice's picture
Beatrice

Thanks a lot for your feedback, you made me feel a little better.

I think that khorasan is really special but at the same time has a lot more to think of when baking with it! Do you think i could try with, let's say, 35% khorasan and aiming at a bigger spring?

Lechem's picture
Lechem (not verified)

The more khorasan the more you sacrifice oven spring. I love doing 100% khorasan, and getting a very tasty loaf, even if it means I sacrifice almost all oven spring. By all means you can drop it to 35% khorasan and get greater height. You've just got to find a balance of percentage to use where you get more height without doing away with taste.

Here was a do nothing bread I did with 20% khorasan.

Beatrice's picture
Beatrice

Thanks for your advice and informations! and your bread looks so yummy :)

Lechem's picture
Lechem (not verified)

Keep at it. Kamut is a very tasty grain. Enjoy!

Ru007's picture
Ru007

I've never used Khorasan, but your loaf looks good to me. Never mind about the over proofing, the great thing about bread baking is that our mistakes are still delicious! 

Look forward to the next one. 

Happy baking! 

Ru

Beatrice's picture
Beatrice

You're right, it is fantastic to experiment and to have always a good piece of bread even if you made some mistakes!

It's the power of sourdough! :)

Elsie_iu's picture
Elsie_iu

that your scoring still shows even when the dough was over-proofed. I agree that it's over-proofed. I have yet to work with kamut but you can learn that from the presence of those puffy bubbles popping out of the crust. 

You're pretty brave to venture into the kamut zone so soon. Keep practicing and I'm sure you'll get it right soon!

Beatrice's picture
Beatrice

Thanks a lot, friday I'll try again with khorasan wheat and we'll see how it goes! ;)

dabrownman's picture
dabrownman

and toast.  The Kamut lends the sweetness and color that are perfect for both.  Well done and 

Happy baking

Beatrice's picture
Beatrice

Thanks a lot! yesterday I ate two slices with some spring peas, it was heaven :)