Sourdough bâtard with khorasan
Sourdough bâtard with khorasan
75% bread flour, 25% whole khorasan, 10% scalded flour, 77.5% hydration. Cold retarded then baked in a dutch oven with ice.
3
comments
Looks amazing!
Lovely blistering and colour.
Tell me, did you scald just the bread flour?
40% of the khorasan was scalded, 10% of the total flour.