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I blogged about khorosan flour last week and over the weekend I got to bake some loaves for the first time.
First of all, here’s an image of the freshly milled khorosan wheat flour. That buttery yellow is something to behold.
I used three different flours for the bread. Khorosan wheat has less glutenin protein and more gliadin than common wheat, which makes the dough beautifully extensible but less elastic. Extensible but less elastic? Strange right? If you are confused check out my previous post glutenin and gliadin. Bread baked with higher-gliadin flours will never rise as much as a loaf baked with strong white wheat flour which has a higher percentage of glutenin protein.
For these loaves I used 60% wholewheat khorosan for all the flavour, 20% strong white wheat flour to help with the structure, and 20% high extraction wheat flour for a bit more nutrition than white wheat flour.
The dough was extraordinary to handle — soft, forgiving and all with that luscious yellow colour.
The loaves? Take a look …
I’d like to add some different colour and texture to the crumb so am thinking I’ll cook some black barley grains and include them in the dough. But this will mean having to increase the percentage of the high glutenin white wheat flour in order to support the extra weight of the grains. I’d probably go with 40% khorosan, 20% high extraction wheat flour and 40% strong white wheat flour. More on that another time.