The Fresh Loaf

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Cedar Mountain‘s  Khorasan Oat Sourdough

Danni3ll3's picture

Cedar Mountain‘s  Khorasan Oat Sourdough

CM made this a couple of weeks ago and it looked absolutely scrumptious! And since I have quite a bit of Khorasan (Kamut) berries on hand, this was perfect. 

I slightly tweaked his ingredients by adding a bit more porridge (didn’t want to waste what I had made) and a touch of yogurt. I suspect that CM salts his porridge as he uses a lot less salt in his recipe. I like sticking around 2 %. The mixing method is mostly mine since I use a stand mixer. 




Makes 3 loaves



50 g large flake oats plus 100 g water (I got 148 g of porridge)

50 g very coarse ground Khorasan (I put the dot of my Komo mill to the middle back of the machine) plus 100 g water (I got 138 g of porridge)



300 g fresh milled high extraction Khorasan (Kamut) flour (315 g Kamut berries)

700 g strong bakers unbleached flour

700 g water + 25 g + 25 g

23 g pink Himalayan salt

30 g yogurt

250 g levain (procedure in recipe)

Whole grain and AP flour to feed levain 


The afternoon before:

  1. Mill the Khorasan berries for the main dough and sift to obtain the needed amount of high extraction flour. Place the required amount in a tub. Save the bran for dusting the bannetons. Reserve any leftover high extraction flour for feeding the Levain in the evening and the next day. I had very little left over. 
  2. Add the unbleached flour to the tub. Cover and reserve. 
  3. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g whole grain flour (Rye/Spelt/Khorasan/wheat). Let rise in a warm place. 

The night before:

  1. Add the water to the rolled oats and cook on low until very creamy and all the water has been absorbed. Cover and put into the fridge for the night. This can be done in the morning if you wish.
  2. Do the same with the coarse ground Khorasan and the water. This took a lot longer than the oats before all the grains were tender. I believe it took about 45 minutes. Cover and refrigerate as well. 
  3. Before going to bed, feed the levain 36 g of water and 36 g whole grain flour. Let that rest in a warm spot overnight.

Dough Making day:

  1. Early in the morning, feed the levain 72 g of filtered water and 72 g of AP flour and let rise 4-5 hours in a warm spot. Mine doubled in 4 hours. 
  2. One hour after feeding the levain, put 700 g filtered water in a stand mixer’s bowl and add the flours from the tub.  Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Cover and autolyse for 2.5-3 hours at room temperature (73F).
  3. Remove the porridges from the fridge and let them warm up to room temperature.
  4. Once the levain is ready, add the salt, the yogurt, the first 25 g of water and the levain to the dough. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 7 and a half minutes. Add both porridges as well as the last 25 g of water, and mix for another 2 and a half minutes until well distributed.
  5. Remove dough from bowl and place in a lightly oiled covered tub. Let rest in a warm spot to begin bulk fermentation. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F. 
  6. Do 2 sets of stretches and folds at 30 minute intervals and then 2 sets of sleepy ferret folds at 45 minute intervals, and then let the dough rise for another hour and a half for a total bulk of 4 hours. My dough was moving really fast for some reason and was ready after 45 minutes. ?The dough had risen by about 30 % and had irregular bubbles visible through the sides of the container and  bubbles on top as well. It felt especially silky and aerated. 
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~775 g. Round out the portions into rounds with a dough scraper and let it rest 30 minutes on the counter. 
  8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
  9. Sprinkle some Khorasan bran and large flake oats in the bannetons. If your bannetons are not well seasoned, sprinkle rice flour first, then the bran and the oats. Place the dough seam side down in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. My total proof time was 14 hours for the first batch and 15 for the second.

Baking Day

  1. The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour.
  2. The dough rose quite a bit and felt very soft. I was afraid that it might have overproofed. 
  3. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
  4. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.
  5. Happy to see that there was decent oven spring! I’ll cut back on the proof a bit next time though. Crumb shot when we cut into one! 


Danni3ll3's picture

Danni3ll3's picture

Our Crumb's picture
Our Crumb

Don't despair Danielle.  You'll get it right eventually I'm sure.  Until then, you'll just have to put up with this...

...perfection.  Chad Robertson would ? that creamy XXX crumb porn.

What's with the yogurt?  Acid for gluten strength?  Surely not for flavor at that small an amount.  Its sugars probably contribute to crust finish.



Danni3ll3's picture

thing down pat! ?

And you guessed right about the yogurt. I had complaints that the crust was too hard and the tiny addition of yogurt or kefir makes the crust thinner and softer. I stumbled on that accidentally. I had some local kefir or yogurt and threw it in just to use it up. It made such a difference that I always add some in now. The odd time I don’t use it, I can tell right away as soon as they come out of the oven. 

By the way, it is full fat yogurt. 

Floydm's picture

Oooo.... fantastic! Would you mind if I featured this one on the homepage for a bit? I've been negligent in updating the featured posts there.

Danni3ll3's picture

I would be honored! And you know you don’t have to ask!

Truth Serum's picture
Truth Serum

This looks delicious. Thanks for posting the details.

BreadLee's picture

Looks fantastic! I love kamut breads.  Thanks for posting.  

BreadLee's picture

And you baked those with the seam side up?

Danni3ll3's picture

of the time. When I am dealing with 6 boules and six screaming hot Dutch ovens, it makes it easier not to get burned and I happen to love the look. 

BreadLee's picture

Ain't no shame in your game! 

Isand66's picture

Perfect crumb and crust.  Not that I would expect much less.

Happy Baking!


Edo Bread's picture
Edo Bread

Looks great!

Lianna123's picture



Thank you for your article. Yesterday I cooked Khorasan forward this recipe and it was great.

Also, want to advice such as you can find useful tips for the kitchen, reviews of "cooking" gadgets, and new recipes there.

And what about you? Which sites do you use for the kitchen? Which book of recipes is best?

Ollie's picture

Wow Danni3113! These look amazing!

Benito's picture

So beautiful Danni, you must be super happy with these bakes.


Danni3ll3's picture

The bonus as well is that they freeze beautifully! I took out a loaf earlier this week and it was like fresh baked!'s picture

Danni, I would love to meet you, if you are located in the same Cedar Mountain, NC. I have become an enthusiastic, although minimally competent sourdough baker, and am eager to make a local friend who shares my interest. I am currently experimenting with Khorasan and with teff flours. I want to use less white bread flour. My next try will be to try to strengthen the gluten in my teff/KABF mix with ascorbic acid.

Danni3ll3's picture

I am not anywhere near there. I am in Canada. 

ETA: Cedar Mountain is another Fresh Loaf person. I can see how you misinterpreted my title. 

sfelizabeth's picture

i made two loaves this weekend.  I didn’t get quite the rise or crumb that you did, but this bread is soooo.... good. Thanks for sharing. 

Nishabatel's picture

wow, I like it. I try this. Thanks for sharing..!!

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