¡Ay Khorasan!

Suffering with a broken heart in Mexico’s desert, surrounded by Mariachi guitars?

No way…The only thing  that will be crushed and cracked at ¡Ay Khorasan! is the crunchy crust!

Flour, water, salt, selfmade wild and natural Yeastwater and time. This is all you need for this crunchy “bread roll parade” from my #brotokoll Basics Workshop for beginners.

Khorasan

Tihis special wheat variety is one of the eldest cultuvated grain types. Its story started in ancient Egypt, Greece and Rome.

But hey, Khorasan (very unique is its nutty taste) is more than just dusty and steeped in history. We’ll dance a little bit Mock’n Roll, mockmill it freshly (by the way – have you spotted my interview with Mockmill founder Wolfgang Mock here on the blog?) and send it together with some italian Tipo 0 flour right into our ¡Ay Khorasans!

With your Challenger Bread Pan* you may bake up to 7 pieces at once!

You haven’t heard about it? Don’t miss the interview with the pan’s inventor Jim Challenger!

No more broken hearts – but baked bread rolls!

Have fun with ¡Ay Khorasan!

Tag your  results #brotokoll on Instagram & Facebook. I can’t wait to see your results!

Do you want to join me in one of the upcoming workshops? Head over to my #brotokoll workshop overview.

I am looking forward to rocking the ovens with you!

Happy baking!

As for transparency reasons I inform you that the * marked links are affiliate ones. The final sales price for you on those linked websites doesn’t change in any way!

Print recipe

¡Ay Khorasan!

TA (Hydration) 168 (68%)

Ingredients

• 310 g Tipo 0 orange (alternative: W700, Type 550, T65)
• 85 g Tipo 0 violet (alternative: W700, Type 550, T65)
• 105 g Khorasan flour freshly milled
• 85 g Wild yeastwater active
• 255 g Water
• 15 g Honey organic or at least regional
• 15 g Butter cold, organic
• 11 g Salt

TA (Hydration) 168 (68%) Ingredients 310 g Tipo 0 orange (alternative: W700, Type 550, T65) 85 g Tipo 0 violet (alternative: W700, Type 550, T65) 105 g Khorasan flour freshly milled 85 g Wild yeastwater active 255 g Water 15 g Honey organic or at least regional 15 g Butter cold, organic 11 g Salt

Instructions

3-stages Wild yeastwater-Poolish (predough)

85g Tipo 0 violet
85g Wild Yeastwater (active)

For the first stage of your yeastwater predough, mix 30g of the indicated flour type with 30g of yeastwater and let it ferment in a high bin or container for 8-12 hours at 25-28 degrees Celsius (the predough should double in size). Now incorporate the last parts of flour and yeastwater (55g each). Now the Poolish (your yeastwater predough) has to ferment a last time at room temperature until it doubles in size and you can see bubbles on the predough’s surface (depending on your yeastwater’s power and activity, this may take between 3 and 6 hours).

Autolyse

310g Tipo 0 orange
105g Khorasan, freshly milled
255g Water

Khorasan: Mill it to very fine flour on a low milling level (Mockmill: level 2). For an additional aroma, sift the flour and roast a part of the bran for a couple of minutes in a pan and re-add the whole bran (roasted and non roasted) to your flour. If you don’t have a mill at home, just roast a small portion of your Khorasan flour – make sure to not roast it for a too long time, otherwise you will end up with a quite bitter taste. Mix all the flour and the indicated amount of water and let the dough rest well covered for 60 minutes at room-temperature (Autolyse).

Main dough

170g Wild yeastwater-Poolish
Autolyse dough
15g Honey
15g Butter
11g Salt

For the main dough: mix your wild yeastwater poolish with the autolyse dough and honey for 3 to 4 minutes with your kitchen machine on lowest speed level. Now, increase the speed level until you notice a good gluten development and your dough releases from the bowl while mixing. Add the salt and continue mixing for a minute. Make a window pane test to see how well deveolped your dough is at this point. Passed? At last add the butter in small pieces on low speed level. Once all the butter is perfectly incorporated, give it a last quick speed mix for 30 seconds. The end temperature of your dough should be around 25 degrees Celsius – most importantly: make sure that it does not exceed 27 degrees Celsius. You are ready? Place the dough into an oiled container for about 60 minutes.

Bulk fermentation | Stretch and Fold

Moisten your working surface with water, release the dough onto the surface and perform a strong set of stretch and folds. Whenever stretching and folding „feel“ the dough and prevent it always from tearing. Let the dough rest again in the container for 60 minutes. After a last round of stretching and folding, the dough rests again in the container until the initial volume has increased by roughly 40%. Now place it well covered in your fridge at 5 degrees Celsius for 12-36 hours (if at the point of the achieved 40% volume increase the dough did not really hold ist shape, give it a fold before leaving it in the fridge).

Shaping

On the day you wanna bake the bread rolls, let the dough acclimatize for an hour. At next release it onto your slightly floured working surface (for more crunch I recommend you to use Semola Rimacinata for flouring) and divide the dough into pieces of 120g. Now, with care and tension, shape each piece to a boule (round shape - with good ouside dough tension) and place the shaped dough pieces onto a floured canvas and cover them well.

Final proof

Depending on your room temperature the final proof will last between 60 and 150 minutes. Use the finger poke test in order to figure out when the rolls are ready to be baked (poke with two fingers into the dough - if the hole returns half way to the starting position, proofing is just right!). Now place the rolls uncovered in your fridge for 30 minutes. This will maximize the ovenspring and will make the scoring much easier for you.

Bake

Preheat your oven (together with your Challenger Bread Pan) for 45-60 minutes at 250 degrees Celsius. Slightly cut the bread rolls with a razorblade at an angle of 45 degrees and load them into the Challenger Bread Pan (or place them onto your baking stone). Depending on your bread rolls‘ size, you’ll be able to bake 5-7 pieces in your Challenger Bread Pan. For additional steam and a better ovenspring, place 1-2 icecubes into the Bread Pan before covering it with the lid. If you bake them on a baking stone, make sure to steam at the very beginning of the bake. After 12 minutes open the oven door, take the lid off, reduce the temperature to 230 degrees Celsius and bake them for another 6 minutes until you achieve your desired crust.

Recipe Notes

HERE are all infos you need about wild yeatwater.

The indicated ingredients are calculated for 7 bread rolls á 120g. The indicated hydration does not include the honey.

Did you miss the  Challenger Bread Pan story? HERE is the big interview with inventor and entrepreneur Jim Challenger!

Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.