May 7, 2018 - 11:28am
20% khorasan as a "Do Nothing Bread"
Ingredients:
- A lovely recipe from Breadtopia https://breadtopia.com/kamut-sourdough-bread/
- Inspiration from Sharon, Teresa Greenway and Yohan Ferrant
- A tweak here and there from me
Good Oven Spring. Free standing loaf with a steam tray. Mini Oven. Making the best of the situation and one day I hope to bake in a Dutch Oven.
Question: How long can a store this loaf in a cold oven not wrapped in anything? Bread box not quite empty from the last loaf yet.
I dunno, coupla-three days?
Do you mean to say you've been doing all your pretty breads in a mini oven? Gosh!
Well I've left it in the oven and will make room tonight. It's not cut into so hopefully will be fine.
Would you believe that this loaf is the length of my oven? It's been a struggle to workout a method that would bring out the best in my breads with limited means. This involves moving the bread up and down a level mid baking, toggling the settings so the oven fan is on or off, which elements are on etc. Taken a long time.
(I could swear I posted this comment, but it seems to have vanished)
Faced with those kinds of constraints, I think I would have written off the notion of bread-baking. Your persistence and cleverness have paid off in some lovely bakes.
Will have to try kamut, no idea what it tastes like. Of course, if I had your loaf in front of me, I'd dig in immediately.
Would it be ok if I PM'd you on a different subject in a little while?
Happy baking!
Almost like cookie dough with a cake crumb. I tried a 100% kamut this weekend too and while khorasan will struggle with height and don't expect a bread flour type crumb the taste is amazing. and when it's baking I think the aroma is one of the best.
Hope that has tickled your taste buds and persuaded you to try it.
No problem :)
Cookie and cake -- in a bread! Kamut and khorasan are the same thing, right? Or am I off base?
Problem for the moment is that I foolishly need to get through about a kilo and a half of whole wheat… But I believe that my bulk store sells kamut, so I may go bet a handful to play with.
And since my oven rise seems to be under par anyway, what on earth will happen if I put kamut into the mix :-o
Thanks for the teaser!
BTW, Abel's yeast doughnut are still haunting me -- did you ever make them?
Khorasan is the type of wheat variety and kamut is a trademark for khorasan grown in North America.
I believe that khorasan is the hybrid of durum wheat and some other grass. Tastier than durum.
My 100% khorasan loaf didn't oven spring too much at all but the taste more than makes up for it so I don't care. This is 20% khorasan so I'm wondering how much flavour is imparted.
Haven't had a chance yet. I've never made doughnuts before so a bit nervous.
but the fact that you used both in the same short sentence confused me (doesn't take much!) I believe that it's sold here as kamut; I don't recall having run into khorasan.
Haven't had a chance yet. I've never made doughnuts before so a bit nervous.
Well, there must've been a moment when you'd never made bread before, too!
Just teasing. Also, they will need a good bit of room, which means multiple batches in your mini oven.
Toodles
"I tried a 100% kamut this weekend too and while khorasan..."
The variety I used was Kamut but it is a khorasan. More info in the same sentence :)
And you are 100% correct! I needed that :) I'll never try with that attitude.
Like the scoring.
How was the crumb?
Outside looks perfect.
Happy Baking.
Ian
Crumb shot to follow.
What is it about Khorasan where the dough and baking of smells absolutely wonderful? The best!
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It seems to work with just about any kind of bread. This one looks like it is ready to slice bread box full or no:-) It really pulled itself off the hot baking surface! Well done Abe and
Happy bakin
It's such a good method and this one I based on Teresa Greenway's San Francisco styled bread. It's a great method and difficult to mess up once perfected. In fact I'm getting my best oven spring using this method.
Abe, have you tried pre-slicing and storing in a ziplock in the freezer?
Dan
To keep it fresh. I do have a bread box which is airtight (a very large Tupperware type container) and it keeps the bread fresh for almost a week. Just this weekend I've made two breads. Thanks for the idea... either i'll get eating the other bread up quickly or slice this one up.
bread pudding!
Funny that I never thought of that.
beautiful to finish as bread pudding. Would be like sending a thoroughbred to the glue works.
But you could have a feast of croques.
Looking up Croques now...
you call them rarebits? Or just fancy grilled cheese sandwiiches?
The classics, of course, are croque monsieur and croque madame. But cafés in France have gone nuts and created any number of other variations or mutants. My fave is blue cheese, arugula, apple and walnuts… Just go to town!
Fancy too... too I can get on board with that!
But no need for fancy, think: cheddar/tomato and/or avocado; goat cheese/pear; feta/spinach and/or olives; paneer/spinach and/or roasted eggplant; peanut butter/jelly and/or banana…
Just bits and bobs and leftovers that might turn into science experiments, dressed up with pantry items, all arranged on lovely bread and slid into the oven/under the grill…
Croques have a smearing of béchamel on the bread and over the topping, which I find to be a bit too much. (Also, too lazy to make that -- these things are meant to be a quick and simple meal, not a dog and pony show.)
Have fun!
Soft and not too open. A nice tang with no harsh bitterness. Now time to toast it and get dipping.
it is definitely on the next bake list... as alfanso says “its an itch that needs to be scratched” ...
lovely Abe
Leslie
With all the amazing breads on this site and all the ones I've got lined up I've got more than an itch :)
absolutely gorgeous and ever so enticing. What are you dipping in?
My absolute favourite dipping oil - pumpkin seed.
Sourdough toasted dipped into pumpkin seed oil = heaven.
mention that before… must try to hunt some down and taste. More discoveries!
Enjoy.
Nice bake!
Since you baked with both, are there any significant differences between Khorasan and Semolina?
Khorasan is definitely the tastier of the two.
While they both share similar handling qualities the Khorasan has less extensibility and I think is more thirsty but then again I have only worked with whole Khorasan.
They both ferment quickly.
"Soft and not too open. A nice tang with no harsh bitterness. Now time to toast it and get dipping." - Me like...
Open crumb these days (at least to me) is overrated. Just try to get that jam to mind the gap and not fall through on really open crumb bread slices! Really nice bake, Abe.
alan
As long as its tasty and not a brick I'm happy. Toasting this kinda loaf (in fact the Do Nothing Breads in general) and dipping them into oil really brings out the flavour. Even more so a very open crumb might prove to be unsuited.
Mmm Jam... strawberry jam on toast is my other favourite.
the dough is fairly firm - is that what you would expect when just mixed?
I had fun milling the kamut - mill kept jamming so I had to feed it very slowly. still learning about milling that is for sure. excited to have this bread under way.
Are you following the 20% kamut? And are you doing it as a Do Nothing Bread?
I found the not too wet a d not too try. Just right. Gosh I sound like Goldilocks.
Slightly easier to handle then a 70% hydration bread dough.
so in about an hour I will do stretch and fold before I go to bed. see what i find tomorrow morning. The dough is quite different than 100% bread flour. I will carry on without changes and see how it turns out.??
had to chuckle about Goldilocks tho....
Leslie
but catching up on threads...I love the scoring and the crumb! What an amazing bake Abe.... Kat