Peter Reinharts 100% Whole Khorasan Bread

Peter Reinharts 100% Whole Khorasan Bread

Based on Peter Reinhart’s WHOLE GRAIN BREADS, “Sandwich Bread” and adapted. Thank you Greg Robson-Garth for another fab bread recipe.

Ingredients – Soaker

Ingredients – Biga

  • 227g Bio-Oz Whole Khorasan flour
  • Instant yeast (1g = ± ¼t)
  • 170g Filtered water

Ingredients – Final Dough (x 1 Loaf)

Assuming all the flour is used, and Milk is 87% water, then the hydration is around 67% as shown in the following calculation

Method – Soaker and Biga (Day 1)

Download full instructions for details on this step

Make the soaker and the biga on the same day. For example, make them both in the morning of the first day, and then the final mix of the second day.

Takes , serves Makes 1 loaf.

MAKING THE BREAD

Loaf tin size: Inside 110 x 215 mm by 70 mm deep.Note: Remove the biga from the fridge 2 hours before mixing the final dough to take off the chill. It will have risen slightly but need not have risen significantly in order to use it in the final dough.

  1. Roll out the Biga into a long sausage shape about 3cm wide. Do the same for the Soaker. Twist the Soaker and Biga sausages together. Using a metal scraper, chop the twisted sausages into 12 smaller pieces.
  2. Combine the soaker and biga pieces in a bowl with all of the other Final Dough ingredients. If mixing by hand, mix and knead the dough until all the ingredients are evenly integrated and distributed into the dough. If using a stand mixer, mix with the dough hook on slow speed for 1 minutes, then 2 to 3 minutes at mid-speed. Add more flour or water as required until the dough is soft and slightly sticky.
  3. Dust a work surface with flour, then toss the dough in the flour to coat. Knead by hand for 3 to 4 minutes, incorporating only as much extra four as needed until the dough feels soft and tacky, but not sticky. For the dough into a ball and bench rest for 5 minutes.
  4. Resume kneading the dough for 1 minute to strengthen the gluten and make any final flour or water adjustments. The dough should have strength and pass the windowpane test yet still feel soft, supple and very tacky.
  5. Form the dough into ball and place in a bowl to rise until 1.75 times its original size (i.e, not doubled in size but more than one and a half its original size). Cover the bowl with a wet tea towel or plastic wrap.
  6. Grease the tin. Form the loaf and place into the tin. Allow to rise until 1.75 times its original size.
  7. Preheat the oven to 220°C. Place a pan under the rack where the loaf tin will be placed. When placing the loaf in the oven, pour some hot water in the pan below the loaf tin, close the oven door and lower the temperature by 10°C. Bake for 20 minutes then rotate the pan 180° and continue baking for another 20. Check for doneness. It should sound hollow if thumped on the bottom or the center of the loaf should register 91°C. Adjust the baking time accordingly.
  8. Place on a cooling rack for at least 1 hour before serving.

Download full instructions for details on this step

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Peter Reinharts 100% Whole Khorasan Bread




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