Another scalded khorasan loaf
Another scalded khorasan loaf
If I shoot it from just the right angle you almost can’t see the shaping error.
75% bread flour, 25% khorasan, 80% hydration.
5 comments
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Do you mean 'scalded' as in the technique used for grain additions? Did you scald some or all of the khorasan before adding?
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Yes, 1/2 the khorasan is mixed with 200% its own weight in boiling water.
I found that if more than 15% the total flour is scalded, the loaf gets gummy.
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Although you may look at it and see the flaws, I look at it and see delicious bread with delicious, slightly charred edges.
Check out that fat gut
I'll be right over to take that sad, damaged bread off your hands.