Khorasan Bread the Sourdough Way
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- čas přidán 20. 12. 2023
- Khorasan, also known as Kamut, is an ancient wheat grain with a rich history dating back 6,000 years, renowned for its nutty, buttery flavor. By employing a scalding technique, we successfully integrate this freshly milled flour, resulting in a sourdough that's not only softer and more flavorful but also has a longer shelf life.
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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #kamut #khorasan
Thanks for having me.
Jon, I don't know what to say other than "Hell Yeah!", Bring on the learning with Ancient Grains! Love to learn.
The content of your videos are not only interesting but educational. I had never been interested in baking but once I found Proof videos back when you were in the garage, I became a fan and started baking. It’s nice to see you collaborating with another seasoned baker and creating a beautiful new bread. I wish I was closer so I could come taste it. Thank you for sharing this with us. Best wishes and Merry Christmas!
Finally a guest who can match your nerdiness and interest in every detail. I knew it, you have a German nature! :)
Sending home baker/miller positive vibes from Astoria, Queens, NYC. This is my favorite Proof video. I’ve watched it like 5 times. I’m watching it again!
I am only a few months into the home milled flour journey. On the one hand, I'm struggling with expectations and bleak comparisons to commercial flour outcomes. On the other hand, I'm having a blasting sciencing the heck out of my old recipes. I've been playing with long autolyses for sourdough. Now you've intrigued me with the scald. Thank you for such in depth information!
I use 30% freshly milled Kamut every time I bake. I have a small home mill. I'm going to try the scalding method this weekend. Thanks.
I've been using khorasan for years, both sifted and whole grain. I have never had an improvement in my breads using a scald. What seems to work best for my flour
egion\temp appears to be turning the khorasan portion of a recipe into a levan. Gets pretty much an overnight ferment before it goes into the bread. Weirdness but delicious.
The best bread I have ever eaten was when I visited Germany. So awesome to see some techniques like this that I have never heard of for baking bread!!!
I really like a Khorasan addition to my sourdough loaves but haven't tried scalding the Khorasan yet. I made a scalded rye after watching the trial Jon did and it was great. I shared a loaf with my best friend and weeks later he is still talking about it. I love this channel!
Scalding is not only known in Europe but also in Japan. There are two methods. First pooring boiling water onto the flour. And second bringing a mixture of water and flour to boil. At home baker scale.😊
Thanks Jon and Satkaram for this video. Loved seeing you both share the info. Jon, is there any chance you will ever put out a recipe book for home bakers at their scale? Hopefully, I will be able to make a trip to AZ to see your bakeries some time next year. If this bread is being sold then, I will definitely want one. Can you ship me one to Texas now? LOL
home baker and wheat grinder here and been messing with khorasan for a few months. i’m really liking it but now i’m armed to up my game.
I’m looking into buying a flour mill in the new year. Love learning all the different ways on making sourdough bread..so many different flavours..exciting! Thank you Jon for sharing your passion of bread making. Merry Christmas to you all.
The dough during the stretch and folds looked so good!
Thank you for sharing your knowledge. My first video I came across was the khorasan trial. Quickly looked through your site to see if you had a cookbook 😊 I would be the first to pre-order! Best wishes
Love seeing the entire process, now just to find a local source of ancient grains in australia
Just happened to receive a order of kamut berries today and stumbled on this video. I’m really anxious to try making a Brühstück, made them before with regular wheat flour. I really enjoyed hearing the accent of a fellow German.
Great video, wonderful to see Sat-Karam, (hopefully spelled correctly). I watched the Portugal video recently and was pleasantly surprised to see him visiting you :)
I'm so excited to see a new video from you!