Pour tout contact (pro uniquement) merci de m'adresser un e-mail à [email protected] ________________________________________________ 00:00 présentation 00:30 faire une AUTOLYSE 02:50 la recette du pain au khorasan 04:30 le pétrissage du pain au khorasan 05:48 le pointage du pain au Khorasan 06:25 faire un rabat 07:30 la division et le façonnage du pain khorasan 10:29 l'enfournement du pain khorasan à la maison 13:09 la dégustation du pain au khorasan (Kamut)
➼ Recette Pain au khorasan à la maison! pain à la farine de Kamut ⚠️ recette pour 2 pains à 600g • Farine de Khorasan (Kamut): 500g • Eau : (TB70°): 350g • Sel: 11g • Levure fraiche: 2g // (ou 1g de levure sèche) • Levain pâteux: 250g
•Autolyse: mélanger farine et eau 4 min et laisser reposer 30min. • Pétrissage en 1er vitesse 8min + 2 min en 2nd vitesse • Pointage : 1h et faire un rabat puis Soit placer au frigo 12h à 4°C ou encore 1h à température ambiante. • Diviser à 600g • Façonnage • Apprêt 40min à température ambiante • Scarifier • Cuisson : 250°c pendant 25 min et baissez un peu le four si besoin • Dégustez A bientôt sur boulangerie pas à pas par fabrice Cottez
go hello to all today in the bakery step by step we will learn how
to make this a bun with Khorasan khorasan flour ancient wheat flour also called
Kamut bread but hey that's a trade name I'll explain and you
don't make one we're going to make 2 2 pieces of 500 grams approximately it's
going to be magnificent with a nice little doughy sourdough it's going to be the killer go watch
the video is next I'm waiting for your photos as of habit was going to land on the way
so to start we're going to take our little Khorasan wheat flour so this is what
I bought in a very simple organic store so khorasan and kamut it's the same thing in
fact Camus it is the registered name of khorasan and an old variety of wheat harvested in
the north of iran it is above all that it is very interesting for the
nutritional qualities here is rich in proteins in mineral salts magnesium nananana and it is frankly
it's a super good flour for health a go to start we're going to do a little autolysis
with a TB 70 those who don't know me the tb up but you have to look at the bakery book the
dad or the little link which is there the tb is super important to have a dough that will come out
at the right temperature so we're going to make a tB 70 so for tv as usual I'll give you a
base temperature take away the air temperature so there here is 21 the temperature of the
flour 20 and that gives you the water temperature to prepare so today we prepared
water at 29 degrees to have a dough at the end of kneading which will turn around 25
26 it is important to do the tb well above all for the body at 100 we start with
flour autolysis we mix and five minutes later I explain to you so my water is at 29 degrees I'm going to
take three hundred and fifty about 70% of the weight of the flour 357 that's good and I'm going to put
my 500 grams of khorasan in it and with one hand no problem and I'm mixing that so there I'm going to
phrase mix only fed up with the ingredients for five minutes in first gear and I'm going to let
this little mixture rest then after exactly three minutes so there I don't have too many phrases and
there's no point in plus this phrasing of excess mix you up to stop there I
started with 500 khorasan flour and 350 water made 70% why am I doing a self read simply
because it will allow me to know my flour a little more there, don't hydrate it too much in
30 minutes after the autolysis I'm going to see how we're going to have worked the flour a little bit and
it's important to do the autolysis on wheat which is quite changeable so there I'm going to leave
you 30 minutes cover well with my little fiberglass papers like that, these are the
papers to avoid using film and in 30 minutes we will see the enzymatic work that will
happen and during this time we prepare our other ingredients so for my ingredients I
I'm going to take 2 g of fresh yeast if you only have dry yeast you can put one gram I
'm going to take 11 grams of salt normal fine salt then pasty sourdough so my sourdough isn't all
it's there 250 g so it's 50% of the weight of flour is a lot but that's what will bring an
excellent taste and acidity for the khorasan so if you don't have pasty leaven I'm waiting
for the question so if you don't have pasty leaven it you have to do it here it will be easier
for this recipe you can do it with liquid sourdough quite simply but you will have to
lower the hydration a little to make the doughy sourdough it's not hard you watch the video which
will stick there you take your liquid sourdough ok me that's what I did yesterday I took my
liquid sourdough I put t80 millstone flour in the mixer and in fact we knead there created
a dough with liquid sourdough and millstone flour t80 or rye and that's how you have
a sourdough not that I like well put sourdough not in it but special simply because it
's fine and changed the texture of my paw less so here is the liquid sourdough I prefer work and
for the trad but all that is special etc I put a lot of liquid sourdough that will increase
my acidity without smashing the dough too much here to do that and it started again so after 30 minutes
of autolysis so the goal of autolysis will normally be to gain flexibility here with
the enzymatic work there it is especially since it will allow my flour to gorge soon I
will be able to see how it reacts so there with 250 g of pasty sourdough I will be able to put
it this power to put my 11 grams of salt on one side but of g 2 days of the other and the view the texture
of my paw which was rata 70 automatically I know that I'm going to have to bathe bathe
added a little water while it's spinning so here I'm going to put eight minutes in first
gear here in quiet first gear lately and there I see that it's very firm so it's a
little too much so right away I'm going to be able to basins and its rooms advantage of my
little autolysis is that there I'm going to be able to adjust my consistency nicely so there I have a
little bit of water left I will add if necessary I will add again what the coc reason it absorbs
a lot of water anyway unfortunately the kneading 8 minutes in 1st two minutes in second speed
for the dripping as d usual up as soon as it starts to pick up a little bit if it's still
firm we add a little bit of water so it's always water at 30 degrees one so as not to change
my pasta temperature nokla we see that the dough breaks rhee well it has body so it's a
good body flour at 101 there frankly there are times when it's much more grainy than it
can even add a little water if necessary to win a little bit of flexibility and I'm going
to put two minutes in second gear so a little bit longer s fast like that it will be enough
for two minutes so after two minutes in second gear we will see what happens
so I skated well to have a dough that is a little soft - there it is perfect
because that we will only be better for the taste I'm going to put my paw a little bit of flour a little
flour either on your work surface or on a shaping mat everything is possible the interest
of the mat it's always the same that's it will stick much less and like that we will be able
to make a small flap of our paw so be careful because sometimes it's a little bit sticky this
kind of dough if it sticks you don't hesitate to find yourself putting yourself in a little bit of flour
and you come to work your pad nicely and we put it in a mac with a small bin and we
'll leave it for an hour at room temperature and in an hour we'll make a little
extra for a friend after an hour so we're going to make a little extra for your dough when we had to start a
little bit and you must have small bubbles of fermentation so be careful because it's
pasta that will be quite porous quite sticky it's normal that it comes from khorasan
flour so flour and generously to make 1 good flap explains you are going to hop take out your
dough with a sharp blow above all to revitalize it the flap it will help us to tighten
our leg a little hop we are going to give it what we call body that's it, it's work
that is very important on the khorasan and you see there she has body she can go back to
scoring at this time there are two possibilities either you blocked her in the cold until the next hockey day
for about 10 hours at 4 degrees well blocked otherwise we're going to wait another hour
of fermentation and in an hour we'll work on our paw which will be perfect for friends
here we go we go to the age detail so at this point above all don't forget to preheat your
oven well why because the press goes be very short 40 minutes you put your lime kiln at
250 degrees as we like so we are there your dough has risen well we are going
to flour and and flour your work surface well because it will stick as it does not does n't have a lot
of body or strength we're going to make it ball and shape by following you'll see super fast effective
so here I have my two 600 gram sticks which are there and above all don't forget you can
flour and a little c it doesn't matter because I know it's going to stick so what we're going to do
we're going to get a good ball shape it's like folding it down in fact it's going to give it a
little bit of dynamism and strength so there during the manipulations I work with a
trad flour and 65 there I work more with my khorasan that's when it's good ball very dynamic
and which has body it's perfect so I'm going to prepare a small canvas a small cloth here
it is an old apron as usual a small roll the granny roll or the lord's water
and we're going to do a little shaping so there I can leave it will depend a little bit
on the strength of your dough the little technique to know if I can work it if I press and that
the fingerprint comes out it's that there's still a bit of force i can leave a little relaxation
for five minutes it'll be perfect if you press shine traces remain directly it's that there
's more strength you can shape so there I'm going to wait just two minutes and twenty two
minutes in front of blows during this little time of relaxation you take a little tea infuser or
a friend and you go flour and your little diaper why not what we're going for a walk that
is to say that after the shaping I will put the beautiful side on the east layer and after
two minutes I take my pattern I turn my stick to have the slightly less aesthetic
side facing I flour this needs and I'm going to do what is called a small triangle do nc i'm going to
take a small part of my from my ball fold it down i'm going to turn and redo the operation and
you've understood that after three times i'll have if all goes well a triangle
up and i pass a little bit khorasan is great because it sticks a bit and suddenly I
needed to touch it here I can't tell you better friends and for those who followed I
take it quite quickly and I put it on my head towards the slightly less aesthetic side in front of
me that's how it's called a napt grille tower come on, I start
operations again and that's how it was shaped, turned the grille I cover with my age and I leave
years so after room temperature I'm going to let it grow well covered like that for a
maximum of 40 minutes and above all not to leave too much afterwards in the aged Caucasus because there's
no point the little trick aged turns gray when you shapes there are two ways to put his
bread on the layer not turn to clear the beautiful c removed at the top or turn the nice side
down and I for this shape I always make a clear turn simply
so that I will have a surface of bread to put a little flatter and well flour and that
going to be perfect here for the little tip after 40 minutes of thumb so according to I
have preheated my oven to 250 degrees well I am preparing a little paper on the cooking on the
little fiberglass canvases there and the little technique I take a little height to
show you so I put my hand on a flat sweat with my left hand I'm going to take the
canvas ok the little layer game v transfer the step to my hand and I'm going to put it upside down on
my baking paper show you again I transfer the bread to my hand and I put it here I'm going
to turn it to have a better optimization of my oven and I put on my paper then I
go to the scarification so I take a small straight blade a small razor blade that's
what you have on hand no problem is so there I see that my triangle the
longest point is down so I'm going to draw a very dry line and then like a small
leaf down so it went quickly and without hesitation and as it is placed on
a small plate hop I turn and I repeat the operation on the bread on the left was very dry
and there you can scarify as you wish and we go to the muzzle for
putting in the oven as in my habit I take my little board I put my loaves flat
on my stone and I put a little water and I do and it's gone for 20 minutes
so friends after 20 minutes especially be very careful at the bottom because it's hot
but above all don't take them out and not too early these are pins that will require a little more
pressure than usual especially since these are large pieces so what you do you
can leave you can lower the temperature of your gemmi oven a little to 240 don this
is where I'm going to leave another 10 minutes at 240 and above all dry the half-open mouth
after all this time, that's to cook the product really well inside because
otherwise it might not be overcooked so beware to bake your bread well and
let it dry after about thirty minutes suddenly it's baked to know if it's baked
turn over and it must sound hollow
cooking we leave on a grid to receive it for 45 minutes
and we will go to the tasting here it is very fresh well received and everything is perfect beautiful coloring
beautiful little caramel crust frankly we see that it shines a little bit that's just
the abuse been effective come on, let's cut a small slice and taste it together friends thing
promised thing due we're going to have our little tasting of our bodies agents frankly
he's so cute I don't even want to cut him so it's going to depend take a little bit of
your desire to cut me I'm going to attack then the top me to make pretty little
slices frankly magnificent I'll show you that closer it's not beautiful that look at me
this little honeycombing put a little caramel there that comes from the khorasan really
be super good the tastings so I added a little more salt than usual to
bring out the taste of the khorasan even more good cooking a good smell thanks to the leaven
mixer a large dose of leaven and frankly happiness and there you will share with your family
if you have a little too much don't hesitate to cut it, slice it and reserve it
in the freezer and in the morning you just have to test it in your little toaster and there you
are not done drink friends thank you very much I hope you liked this video I
tell you as usual don't forget to click to share and see you very soon on bakery dad 14
