75% bread flour

15% whole khorasan

10% scalded whole khorasan

77.5% hydration

Baked with ice in a dutch oven.

  • Trabic@lemm.ee
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    1 year ago

    Looks lovely.

    I hadn’t heard of khorasan before, or see it at the shops, do you think Kamut might be a good substitute?

    • deegeeseOP
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      1 year ago

      Where do you think the grain variety came from?

      This one was grown in Utah I believe.