Easy Khorasan Flour Bread Recipe
Increasing Volume
To achieve more volume, consider adding all-purpose flour in equal parts with Khorasan flour.
Crust Drying
Ensure to dry the bread in the oven by cracking the door open during the last few minutes of baking.
Dough Texture
At the end of the kneading process, the dough should be smooth and easily pull away from the mixing bowl.
Adjusting Hydration
If you increase the dough hydration, perform folds as necessary, extend the bulk fermentation time, and reduce the proofing time (the rise after shaping).
Precision in Bread Making
Bread making requires precision; using imperial measurements can be inconsistent. Investing in a scale is worthwhile as it simplifies the process and reduces the number of dishes to wash!
Autolyse
Begin with an autolyse. Combine the flour and water on low speed, whether by hand or using a stand mixer, until a smooth mixture forms. If the dough feels too dry, add more water as needed. Let it rest for 30 minutes.
Incorporating Ingredients
Add the salt and active dry yeast. Knead the dough until it becomes smooth and stretchy—you should be able to stretch it thin without tearing, creating a “window” that shows the gluten network. Add some water to adjust the texture if the dough feels too firm. Knead for about 3 minutes on speed 1, then for 2 minutes on 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.
Dividing and Proofing
Divide the dough into two portions and shape each into a tight ball. Cover with a damp cloth and let the dough rest for 45-60 minutes in a warm, humid spot.
Preheating and Baking
Preheat your oven to 220-230°C (430-445°F), along with a pizza stone or Dutch oven. Place the dough into the oven and bake for 40 to 45 minutes, ideally with steam, for a better crust. The bread should sound hollow when tapped on the bottom.
