A while ago I mentioned that I hah been prompted to try Khorasan / Kamut flour by a few other bloggers, so purchased myself some whilst at Shipton Mill. Since then I have been very busy, with sadly very little baking. This weekend was my first chance to actually give it a go, and here is what I made.
The recipe for this I actually made up myself. Not the best start for trying something completely new I know, but I didn’t fancy any of the recipes I could see. The Richard Bentinet recipe is for a fermented loaf, and I just wanted to make something now.
From my understanding of Khorasan it is quite a dry flour with a nutty flavour, quite similar to spelt. So I used it as such.
- 200 g White bread flour
- 150 g Wholemeal bread flour
- 150 g Khorasan flour
- 350 g Water
- 10 g Salt
- 3 tsp Dried yeast
To actually make the bread I used my standard method, except I left it to rise a bit longer during the proving stage. This was a combination of being busy doing other things, and the dough looking a bit heavy.
For the bake I preheated the oven to 220°C then down to 180°C after 10 minutes. Honestly I went a bit overboard with spraying the loaf with water before baking, and I think it adversely affected the crust. In looks more than taste.
In terms of a finished loaf I couldn’t be happier. I honestly believe this is one of the nicest loaves I have made. On a par with the 50/50 loaf in terms of softness of crumb, and the spelt on taste, except different. The Khorasan isn’t a very powerful flavour, I would perhaps up the ratio in future, but for now I am one happy baker.
Clare and I took the opportunity of the fine weather to enjoy some alfresco dining, and the loaf formed the centrepiece of our late lunch.