15% Khorasan Mini SD Loaves - Experiment to see the effect of extended cold ferment on bake, texture and taste of loaf. All loaves made identically with khorasan flour, red quinoa, poppy seeds and walnuts ➡️Loaf 1: Removed from fridge after ~41 hrs. Warmed up on bench 45mins, shaped into batard and rested 30mins. Baked at 11:30am at max temp for 10mins with steam from baking pan. Baked at 230C for another 20mins. (sorry, no photos).
➡️Loaf 2: Removed from fridge after ~65 hrs. Generally baked as per above, only sprinkled on some black and white sesame seeds. Also gave it a light caramel wash before and after baking.
➡️Loaf 3: Removed from fridge after ~87 hrs, with wet hands shaped into batard, then rested dough 30mins on the baguette tray. Into the oven with the batard on the cold tray, with steam, for 10 mins at max temp (260C) then reduced to 225C for a further 16 mins. ➡️Loaf 4: Removed from fridge after ~110 hrs on , with wet hands shaped into baguette at 9:45 am then rested dough 20mins on the baguette tray. Into the oven with the baguette on the cold tray, with steam, for 5 mins at max temp (260C) then reduced to 225C for a further 15 mins.
▶️▶️▶️ Result / Conclusion: Very little change between the four bakes. Each loaf turned out to have a crunchy crisp crust and buttery crumb. ❤️❤️❤️ #sourdoughtoenjoy #sourdoughbread #breadbosses #khorasan #khorasanbread #sourdough #zuurdesem #desem