Dark Khorasan Wheat Sourdough Bread
By From Luxembourg With Loaf · Last edited May 21, 2026
Dark Khorasan Wheat Sourdough Bread
By From Luxembourg With Loaf · Last edited May 21, 2026
There is nothing like a dark and thick baked crust. It brings so much flavor to the bread that you can't get from anything else. Especially with wheat sourdough bread, you shouldn't do without it! In this recipe, I show you the best way to add more flavor to your bread!
- Total weight
- 1,586g
- Yield
- 2units
- Unit weight
- 793g
- Hydration
- 77%
Ingredients
Levain
170gMain Dough
1,586gProcess
Levain Preparation
Combine ingredients the evening before baking and allow to ferment overnight.
Mixing
Combine wheat flour, khorasan wheat, water, and levain in a mixer. Mix for 10 minutes. Add salt and the remaining water in small portions, then increase to maximum speed for 5 minutes until the windowpane test is passed.
Bulk Fermentation
Transfer dough to a greased container. Ferment for 4 hours total, performing a set of coil folds every 30 minutes during the process.
Dividing and Pre-shaping
Turn dough onto the countertop, divide into two equal portions, and shape into rounds.
Bench Rest
Allow the dough balls to rest for 20 minutes.
Final Shaping and Proofing
Shape loaves according to preference and place into proofing baskets. Ferment in the refrigerator overnight.
Scoring and Loading
Preheat oven and pizza steel to 250°C (482°F). Score the loaves and load onto the hot steel.
Baking
Bake with steam.
Bake after removing the steam-trapping vessel.
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