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      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Homepage

      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Khorasan Sourdough

      This loaf is made using 40% Khorasan organic wholemeal for a light wholemeal loaf with a sweet wheaten flavour. The dark rye leaven introduces a subtle sour note.

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      For a 950g boule...

      Ingredients

      SM Untreated Organic White Flour #4 (104) 278g (60%)
      SM Organic Khorasan Flour (413) 187g (40%)
      Water 361g (78%)
      100% hydration 100% dark rye leaven 63g
      Mixed Seeds 52g
      Salt 10g

      Method

      Day 1
      02:30 PM - Autolyse the flours and the water
      04:30 PM - Mix in the leaven and the seeds, then rest for 10 minutes
      04:45 PM - Mix in the salt and any additional water if the dough looks too stiff. Knead for 2 minutes on the dough hook (speed 2)
      04:50 PM - Bulk ferment for 4.5 hours on the worktop – inc. 5 stretch and folds: two at 15 minute intervals, remaining every 30 minutes
      05:05 PM - 1st stretch & fold
      05:20 PM - 2nd stretch & fold
      05:50 PM - 3rd stretch & fold
      06:20 PM - 4th stretch & fold
      06:50 PM - 5th stretch & fold
      09:20 PM - pre-shape
      09:25 PM - Rest covered – but if it begins to spread, continue onto the next step
      09:40 PM - Shape and place into a lined basket
      09:50 PM - Rest on the worktop
      10:10 PM - Proof it in the fridge for 10.5 hours

      Day 2
      07:40 AM - Preheat oven gas mark 9 (GM9) with a baking cloche
      08:40 AM - Bake – cloche GM9
      09:20 AM - Bake – cloche lid off GM7
      09:35 AM - Transfer to a wire rack

       

      Added by: fourjays

      Tags: Bread Sourdough Khorasan

      Add comment
      Autolyse temperature

      Autolyse at room temperature, i.e. 21 degrees or so?

      Sam 10 April 2021

      Reply
      RE: Autolyse temperature

      Hi Sam, because there's no yeast involved it's probably not very temperature sensitive, so I would keep the duration of the autolyse the same over summer and winter (that's quite a big temperature variation in our house!).

      fourjays 10 April 2021

      Khorasan sourdough - great recipe!

      Made this and loved it. A bit longer to make than my regular sourdough recipe, but it turned out wonderfully - lovely airy crumb, perfect amount of seeds, and best of all, delicious! Would highly recommend!

      Ms patricia rodriguez 10 March 2021

      Reply

      Related products

      Bread Proving Basket - Small/Large Oval
      Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.
      Bread Proving Basket - Small/Large Round
      Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.
      Organic Khorasan Flour (413)
      Named after the Khorasan region of Northern Iran, our Khorasan flour is produced from an ancient variety of Durum wheat named ‘Khorasan’.

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      Flour Direct Shop update

      Dear Customers,

      Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

      If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.

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      The Shipton Millers