Khorasan Wheat, Kamut Wheat
This is my second attempt at using this grain, my first produced a flat deflated over-proved loaf. Both times using 50% khorasan wheat, an ancient wheat with not a lot of stretchy gluten strands which meant even my normal folding and few hours proving was too much for it. My first loaf when I put it to rest for its last prove I could see it was spreading and tearing on the surface reminding me very much of rye & corn loaves I’ve made. When you mix the dough you have that feeling of rye flour about it. When you lift the dough after resting instead of having long stretchy cheesy-stringy appearance under the dough happening the strands are short, not stretchy and break easily.
With this second attempt I treated like rye bread, mixed the dough the night before retarded it in the fridge overnight let it come to room temperature for 1 1/2-2hrs, folded it, rested 30 mins shaped and rested long enough for the oven to come to temperature about 30 mins and this way seemed to work. I was really pleased when I checked 20mins into the baking it was showing signs of rising. This Khorasan is a wholemeal wheat, I have no idea if you can buy white khorasan flour which would obviously help with the dough making.
It produces a lovely flavour crumb, not as ‘wholemeal’ tasting as the common wheat wholemeal it’s more subtle, a sweet tasting grain and at the very end of chewing the crumb you can feel there’s a texture to it. It produces a soft moist crumb. I haven’t tried it toasted yet but I suspect it makes delicious toast. I’m going to bake some more with it and test it out on people to see what reaction it receives. Here’s Jeremy’s 100% khorasan loaf, and a very handsome loaf it is too.