Homemade Bread Recipe with Khorasan T60 White Flour
Choose a bâtard format of 400 to 450 g for a well-balanced and easy-to-handle bread. For a larger loaf, incorporate all-purpose organic flour into the recipe.
This bread features a yellow, soft, and slightly moist crumb with a delicate crumb structure. Its orange crust, reminiscent of a sunset, and subtly sweet flavor make it an ideal choice for baguettes or boules. The bread has excellent shelf life, remaining soft for several days before hardening.
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. Ingredient Incorporation: Add the salt and active dry yeast to the dough. Knead until the dough is smooth and elastic. It should stretch without tearing, forming a "window" that reveals the gluten network. If the dough is too stiff, adjust with a bit of water. Knead for about 2 minutes at speed 1, then 2 minutes at speed 7-8.
3. First Fermentation: Let the dough rest in a bowl covered with a damp cloth at room temperature (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 Pre-Shaping: Divide the dough into two pieces and shape them into tight balls. Cover them with a damp cloth and let them rest for 45 to 60 minutes in a warm, humid environment.
5. Preheating and Baking: Preheat your oven to 220-230°C (430-445°F), along with your pizza stone or Dutch oven. Bake the dough pieces for 40 to 45 minutes, creating steam for an optimal crust. The bread is done when it sounds hollow when tapped and when it is turned over.
