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Sourdough batard with scalded khorasan
(sopuli.xyz)
- 100g whole khorasan flour
- 200g boiling water
- 100g whole khorasan flour
- 500g bread flour
- 340g warm water
- 200g starter
- 16g salt
Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m
Add another 100g khorasan, 500g bread flour, 340g warm water
Mix with dough hook 3 minutes @ speed 2
Cover and rest for 1/2 to 3 hours to autolyse
Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane
Add 200g starter and 16g salt
Mix with dough hook for 8 minutes @ speed 3
Final dough temperature should be 74F
Cover and bulk ferment at room temp for 12 hours
Divide and preshape dough, rest 15-30 minutes
Shape dough, proof on counter 1-2 hours
(Optional) Retard dough in fridge 6-48 hours
Bake with steam @ 450F 38-50 minutes depending on loaf size
Scalded flour is a technique borrowed from asian baking, where it is known as tangzhong or yudane. Scalding some of the flour gelatinizes the starch to make a softer, moister loaf, but if overused, can become gummy.
I’ve done a lot of tangzhong for dinner rolls and hamburger buns, but haven’t tried it for my sourdough yet! I’ll definitely be experimenting with scalding some of the flour next loaf, thanks for the inspiration!