The Khorasan bread is made with durum wheat flour, specifically a turanic grain Triticum turgidum subspecies turanicum. Turanic grains originate from the Khorasan region in Iran. Their cultivation in Egypt dates back 6,000 years, and from the Middle East, they spread throughout the Mediterranean basin, including Italy, thanks to migration and commerce. Khorasan or Etruscan wheat is ideal for pasta, bread, focaccia, and leavened sweets because it contains 15% gluten. Are you intrigued by ancient cereals? I recommend reading a simply fabulous book, “Ancient and Modern Cereals“, by Monia Caramma, from which I learned a lot.
If you don’t want to miss all the new recipes, follow me on my FB page, on my IG profile and on my Youtube channel
Also discover other recipes of ancient grains
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups flour (khorasan)
- 1 3/4 cups water
- 5.3 oz sourdough
- 2 tsp salt
Tools
- 1 Mixer
- 1 Bowl
- 1 Proofing basket
Steps
In the mixer’s bowl, pour the flour and water. Start the machine and stop it after 30 seconds. Cover with a cloth and let it rest for an hour. (autolysis)
Start the machine again and add the crumbled sourdough. Let it work for 5 minutes, then add the salt. Once the salt is absorbed, about 2 minutes, stop the machine.
Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise until it doubles at 79°F.
Turn the dough onto a lightly floured work surface, give it a few folds, and shape it into a loaf or a round.
Transfer to a well-floured proofing basket. Cover and let it mature in the refrigerator for 12-18 hours.
Preheat the oven to 428°F in static mode.
Remove the bread from the fridge and flip it onto a baking sheet. Bake it directly from cold. Cook for 40 minutes at 428°F, then lower to 356°F for another 20 minutes with the vent open.
Remove from oven and cool on a rack or vertically.
Advice
It can be stored for up to 5 days wrapped in a cloth, in a cool, dry place.
It is possible to freeze it after slicing.
Do you like my recipes? Then stay updated by following my Facebook page or the Instagram profile.
Follow me also on Pinterest.
Go back to HOME to discover the latest recipes!
FAQ (Questions and Answers)
Do you like my recipes? Then stay updated by following my Facebook page or the Instagram profile.
Follow me also on Pinterest.
Go back to HOME to discover the latest recipes!
