“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.
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.
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).