An easy Khorasan flour bread recipe.
An easy Khorasan flour bread recipe.
Autolysis:
Start with autolysis. Either by hand or with a stand mixer, combine the flour and water at low speed until you have a smooth mixture. If the dough seems too dry, add a little water (drizzle). Let rest for 30 minutes
Adding the ingredients:
Add the salt and active dry yeast.
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. f the dough is too firm, add water to adjust the consistency. Knead for about 3 minutes at speed 1, then for 2 minutes at speeds 7-8.
First fermentation
Let the dough rest in a bowl at room temperature (around 24-25°C or 75°F), covered with a damp cloth. Allow it to ferment for 120 to 150 minutes. The warmer the room, the faster the dough will rise.
Division 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.
Preheating and cooking:
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.
