“Too much flour power in my kitchen – save me from Swiss dark flour and Khorasan! I badly need a bread recipe” – This was the request, entering my FB messenger from…lets call her…Heidi.
Challenge? Accepted!
Heidi’s wish hit the bull’s eye as these two types are part of my personal favorite flour portfolio. Moreover, at that moment I was in experimentation mode and literally inhaling porridge breads & the topic of double fermentation by Chad Robertson.
Double fermentation means that you are enriching soakers (such as soaked flakes as you will see below in the recipe) with sourdough a day before your bake. This will make the mixture fermenting a first time, before being fermented again in the main dough – hence: double fermentation. The soaker enters the dough as porridge (see procedure below). This combination of soaker and additional fermentation leads to three excellent facts we hardly want to miss in bread (or in this case: buns) recipes: a higher hydration, longlasting freshness and an incredible taste.
While developing the recipe for my #brotokoll and enjoying the first bread-slice of the loaf, I was obsessed by the idea to rework the recipe into a buns-edition. And what shall I say? I don’t regret this step at all. These buns are the perfect companions for all sourdough enthusiasts, wild yeastwater groupies (I am always amazed by both, the great ovenspring and taste,while combining sourdough, in this case as stiff starter – with wild yeastwater). Crusty, crunchy, fluffy highly aromatic buns with a very special feature: Porridge inside. Thanks Heidi!
Do you have any specific recipe request? You are welcome to contact me directly HERE. I am looking forward to your message!
You are still baking without wild yeastwater? What are you waiting for? Go for it! HERE you’ll find all you need to know.
Happy baking!
As the name is correctly indicating: yes, this flour is from Switzerland. Darker than normal wheat flour as it still contains parts of the outer grain shell (hence delivering more vitamines, proteins and minerals) . If you can’t get it easily, use a mixture of 70% breadflour and 30% wheat wholegrain flour.
Kamut Khorasan Weizen:
Khorasan wheat (also known as oriental wheat) is an acient grain, known for its rich and nutty flavor. It is cultivated organically and surpasses today’s wheat in terms of nutrition value (as it is higher in vitamines, amino acids, minerals and proteins).
Source: Wikipedia
- 300 g Swiss dark flour available at bongu.de
- 60 g Khorasan flour
- 70 g Spelt flakes alternatively: any other kind of flakes
- 20 g Old bread dried and milled
- 180 g Water exluding porridge and old bread soaker
- 70 g Yeastwater active
- 3 g Wheat starter (100% hydration) active
- 8 g Salt
- 7 g Oliveoil
TA (Hydration) 171 (71%) Ingredients
| |
140g Water
1/2 - 1TS Starter
Dissolve 1/2-1 teaspoon of wheat starter (depending on your desired flavor intensity) in water and add the spelt flakes. Stir well. Cover the bowl and let the flakes ferment for 12-24 hours at room-temperature. Now put the whole mixture into a pot, bring it to a boil and thicken it while stiring continuously. Once the flakes have soaked up the whole liquid, your porridge is ready. Make sure to let the mixture cool down, before adding it to the main dough.
25g Khorasan flour
30g Water (25-27 degrees Celsius)
3g Wheat starter, active
In order to buld your levain, mix the ingredients, put the levain into a high bin or container, cover it and let it rest for approximately 10-15 hours (until it has at least doubled in size and the levain stands at it's peak!)
70g active yeastwater
Mix all poolish ingredients. Depending on the power of your yeastwater, let it rise between 8 and 12 hours until the Poolish has doubled in size (put it into a high bin or container).
40g Water (boiling)
Soak the old bread in the boiling water and stir well. After that, cover it, let it cool down and store it in your fridge until you'll use it.
Sourdough
Old bread soaker
205g Swiss dark flour
35g Khorasan flour
120g Water
Mix the flours (just mixing, we don't want to develop gluten during this stage) with both, the water and oldbread soaker and let it rest well covered for 60 minutes (autolyse).
8 g Salt
30 g Water (cold)
7 g Oliveoil
Porridge
Add salt to the autolyse-dough and knead your dough for 3-4 minutes with your mixing-machine (low level), until it releases from the bowl. Increase speed and add the indicated water stepwise (during that process lower your speed while adding water and increase once the water has been absorbed). After the last amount of water, knead for a total of 1-2 minutes at high speed, until the dough releases from the bowl, the dough develops gluten and you are able to perform a good dough-window-test. Now add the oliveoil again at low speed until the dough has absorbed the oil. For a last time increase speed for a few seconds. Now add the porridge and mix the dough for 1-2 minutes at lowest speed level (make sure to not mix it faster as you would destroy the already built gluten).
Whatever you prefer: marmelade, ham or an aromatic cheese...Ruchmut buns are the ideal sourdough-allrounder-buns. You can regulate the level of acidity a little bit by adjusting the amount of starter in your porridge.
By the way: after having them baked, you can easily freeze the buns. In order to defrost them, just preheat your oven to 220-230 degrees Celsius and "bake" them until they are crusty again.
Hydration calculation: the indicated hydration (71%) does not include the water amount of neither porridge nor old bread soaker!
