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I’ve been working with khorosan wheat flour for some time now and have previously added it coarsely ground to dough as is.
This week I had a go at scalding the khorosan flour — although technically I made what is known as a tangzhong. This means that rather than cooking the flour as you would a porridge, I simply added boiling water to it and mixed until it gelatinises. The difference is that with a tangzhong I have a better idea of how much water remains suspended in the flour.
The loaves are delicious. The crumb is subtly yellow and pillowy soft and the crust has a tender crunch to it from the loaves being rolled in polenta. I ate an entire loaf in two days. Getting high on one’s own supply is not sustainable.
I’ll be selling the loaves for £4 at COGs of Coventry on Saturday 15 March.
Khorosan + Polenta sourdough
Ingredients:
Allergen information at mertonbakery.com/allergens
