Khorasan Sourdough Bread

This advanced yet approachable Khorasan bread recipe highlights the deep, nutty flavors of this ancient grain, yielding a soft, long-lasting loaf. The key is incorporating a scalded porridge made from Khorasan flour, which enhances moisture retention and tenderness.

 

 

Ingredients

Porridge (Scalded Khorasan Mixture)

  • 270g boiling water

  • 135g Khorasan flour (organically grown, stone-milled)

Main Dough

  • 539g Type 85 Central Milling Flour (base flour)

  • 136g sourdough starter (mature & active)

  • 303g ice-cold water (to balance dough temperature)

  • 13g salt

  • 30g honey (for subtle sweetness)

 

 

Instructions

Step 1: Prepare the Porridge (Scalded Khorasan Mixture)

  1. Bring 270g of water to a boil.

  2. Gradually whisk in 135g of Khorasan flour, stirring continuously to avoid lumps.

  3. Mix until a thick, cohesive porridge forms.

  4. Transfer the mixture to a bowl and allow it to cool naturally or speed up cooling by placing it in an ice bath.

  5. Once it reaches room temperature (~80°F/27°C), it's ready to incorporate into the dough.

 

 

Step 2: Mixing the Dough

  1. Combine ingredients: In a large mixing bowl, add the cooled Khorasan porridge, 539g of Type 85 flour, and 303g of ice-cold water.

  2. Add sourdough starter: Mix in 136g of sourdough starter, ensuring it is evenly distributed.

  3. Incorporate the salt separately: Measure 13g of salt and set it aside for now.

  4. Begin mixing: Use a stand mixer with a paddle attachment on low speed until ingredients start to come together.

  5. Add honey: Once incorporated, slowly drizzle in 30g of honey.

  6. Develop the dough: Increase mixing speed to medium (speed 3–4 on a KitchenAid). Mix for 7–10 minutes, or until the dough becomes smooth and elastic. The dough should start pulling away from the sides of the bowl.

  7. Check consistency: If the dough is still sticky and loose, continue mixing until it forms a more cohesive mass.

 

 

Step 3: Bulk Fermentation & Stretch and Folds

  1. First rise (3 hours): Transfer the dough to a warm place (~75–80°F/24–27°C).

  2. First stretch & fold: With wet hands, gently stretch the dough from one side and fold it over itself. Repeat on all four sides. Let rest for 30 minutes.

  3. Second stretch & fold: Repeat the stretch-and-fold process, working on a clean surface if needed. Let rest for 30 more minutes.

  4. Final stretch & fold: Perform the last fold and allow the dough to rise for another 30 minutes (total bulk fermentation time ~5 hours).

 

 

Step 4: Shaping the Loaves

  1. Divide the dough: Turn the dough onto a floured surface and portion into two loaves (~680g each).

  2. Shape: Flip each portion over, gently stretch, and fold the edges into the center to create surface tension.

  3. Prepare the proofing baskets: Lightly flour a banneton (or use a bowl lined with a floured tea towel). Optionally, dust the loaf with rice flour to prevent sticking.

  4. Final proof (cold fermentation): Cover and refrigerate overnight for 12+ hours to develop flavor and structure.

 

 

Step 5: Baking

  1. Preheat oven & Dutch oven: Set the oven to 415°F (213°C) and place a Dutch oven inside to preheat for 1 hour.

  2. Prepare the loaves for baking:

    • Turn out a loaf onto parchment paper.

    • Score the top with a simple square or cross pattern using a bread lame or sharp knife.

  3. Bake covered: Place the loaf into the Dutch oven, cover, and bake for 20 minutes to trap steam.

  4. Uncover & finish baking: Remove the lid and continue baking for 10–12 minutes until the crust is deeply golden brown.

  5. Cool completely: Transfer to a wire rack and let the loaf rest for at least 1 hour before slicing.

 

 

Step 6: Enjoy!

This Khorasan bread has a soft, silky crumb with a rich, nutty flavor, mild sweetness from the honey, and excellent shelf life. Perfect for sandwiches, toast, or just with butter.

 

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