Homemade bread recipe with Khorasan T60 White Flour
Homemade bread recipe with Khorasan T60 White Flour
• Choose a loaf size of 400 g to 450 g for a balanced bread that is easy to handle.
• For a larger loaf, add organic all-purpose flour to the recipe.
• This bread is characterized by its soft, slightly moist yellow crumb with a light porosity.
• Its orange crust, which evokes a sunset, and its subtly sweet taste make it an ideal choice for baguettes or loaves.
• his bread can be kept for a long time and only hardens after several days.
1. Autolyse: Start with the autolyse. Mix the Khorasan white flour and water at 65°C until a homogeneous dough forms, either by hand or using a stand mixer at low speed. If the dough seems too dry, add a bit more water (known as "bassing"). Let it rest for 30 minutes.
2. Adding the ingredients: Add the salt and active dry yeast to the dough.
Knead the dough until it becomes smooth and elastic. It should be possible to stretch the dough without tearing it, forming a “window” that allows you to see the gluten network. If the dough is too firm, add water to adjust the consistency. The choice of dough texture is personal. Therefore, adjust the dough to the desired texture. Knead for about 2 minutes at speed 1, then for 2 minutes at speeds 7-8.
3. First Fermentation: Let the dough rest in a bowl covered with a damp cloth at room temperature at around 75-77°F (24-25°C) for 120 to 150 minutes. Note that the fermentation time will be shorter if the room temperature is higher.
4. Dividing and prerising (or proofing): Divide the dough into two dough rolls, and shape them into tight balls.
Cover the dough balls with a damp cloth and let them rise for 45 to 60 minutes in a warm, humid environment.
5. Preheating and Baking: Preheat the oven to 430-445°F (220-230°C) as well as the pizza stone or the casserole.
Place the dough balls in the oven and let them bake for 40 to 45 minutes, ideally with steam for a better crust. The bread should sound hollow when you turn it over and knock on it.
