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:
- 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.
- Add the unbleached flour to the tub. Cover and reserve.
- 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:
- 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.
- 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.
- 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:
- 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.
- 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).
- Remove the porridges from the fridge and let them warm up to room temperature.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- The next morning, heat the oven to 475 F with the Dutch ovens inside for an hour.
- The dough rose quite a bit and felt very soft. I was afraid that it might have overproofed.
- 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.
- 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.
- 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!