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.
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!
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!
- 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%)
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).
105g Khorasan, freshly milled
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).
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.
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.