Sourdough bâtard with khorasan
Sourdough bâtard with khorasan
![](https://lemmy.world/pictrs/image/638c1b74-809b-4c8c-a8d5-1f3882b0bcf0.webp?format=webp&thumbnail=128)
![](https://lemmy.world/pictrs/image/638c1b74-809b-4c8c-a8d5-1f3882b0bcf0.webp?format=webp)
- 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
It’s beautiful. Very kind of you to put your steps in the the post as well.
3 0 ReplyEvery time I see something like this, I try to make sourdough, and every time I fail.
This looks delicious.
2 0 ReplyPractice makes perfect.
2 0 Reply