Khorasan Bread the Sourdough Way

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

[@satkaramsingh20]

Thanks for having me. So many good memories! Thank you Jon and Amanda! 🙏❤️

[@andrekaess6934]

Einen deutschsprachigen Becker in Arizona mit Jon zu sehen ist ja großartig. Super Video. I will try the recipe at home, really good stuff. Best, Andre from Heidelberg.

[@satkaramsingh20]

@@andrekaess6934 Hallo Andre! Es hat wirklich viel Spaß gemacht, in Arizona. Zu unseren Backversuchen mit Laugenbrezeln und Roggenbrot gibt es womöglich demnächst noch weitere Videos hier auf YT

[@andrekaess6934]

Ja, Roggenbrot könnte für Jon eine wunderbare Bereicherung sein. Noch mal eine ganz andere vielfältige Aroma Richtung.

[@mbmurphy24]

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!

[@abdebee3221]

Finally a guest who can match your nerdiness and interest in every detail. I knew it, you have a German nature! :)

[@satkaramsingh20]

Yes, the two of us connected immediately almost two years ago, when we first met. It must be the baker's mind, or heart...or actually both. 🙏❤️ Never mind the potential German, American or Polish nature..bread makes you want to share the goodness of your loaf with others

[@markf3494]

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!

[@IslandKate]

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.

[@moodster8552]

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!

[@ZachSwena]

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!!!

[@BattlestarCanada]

Jon, I don't know what to say other than "Hell Yeah!", Bring on the learning with Ancient Grains! Love to learn.

[@NickSzabadkai]

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.😊

[@mikewurlitzer5217]

I noticed this was a 1:5 ratio which seems higher in water than I am used to in Yudane. I've been using about 1:1.5 ratio Yudane with great results but need to try pushing this higher in water if this is the result.

[@Rob-cs8bl]

Absolutely, in asian bread making, this is almost compulsory called Tangzhong. Granted they generally use basic bread flours, But this technique shown by proof was just awesome using such an awesome berry. Can only imagine how this would taste!

[@BethFerrier]

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!

[@anthonystrickland9870]

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.

[@ingridkarm8922]

Love seeing the entire process, now just to find a local source of ancient grains in australia

[@nancyjenkins8617]

Interesting you really appreciate grains and bread making. Never heard of this grain. Jesus is the bread of life. Next we love the bread for our. Tummies. So much to be thankful for knowing. I have a better understanding of my problems in bread making. Keep making us happy!❤

[@freebirdcraftshop8339]

I found your channel while searching for making bread with khorosan and it turns out you are located an hour from me! Do you ever do homeschool workshops to teach students how to make the bread with ancient grains and how to run a bakery? My 11 year old wants to open a bakery when she is older

[@elliottmackay4650]

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

[@Dear_Kylie]

How awesome. I have an Mockmill and love using Khorasan. I hope you do something with Einkorn.

[@unconventionalideas5683]

Einkorn is really hard to do in a commercial bakery because electric mixing tends to destroy it.

[@pennyclegg7728]

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.

[@anthonystrickland9870]

I tried this method today without knowing the complete recipe. I took my usual 30% freshly milled kamut and scalded half of it with 450g water. So that was 150g/450g. The other 150g was blended into the 700g bread flour as usual. My error was adding too much water for the autolyse so I ended up with 100% hydration overall 😂. So the trick is to maintain enough water for the autolyse to work properly and then balancing how much scalded flour to use.

[@joeb1den114]

TL;DR. Nobody cares man. Youre not teaching anyone anything. Make a channel if you want to roost and pretend your opinion matters.

[@rubyjlove]

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

[@mh8112]

So exciting!! I have some kamut grains but haven't yet mad a loaf of ONLY that. Interesting.

[@geraldfriesen5600]

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 :)

[@babsbabsies7541]

Finally i've been waiting for your new video its hot we just had cyclone no water no power and all access road close. It's relaxing and good distraction for me to watch your videos and keep motivate me

[@corydowdy3741]

The dough during the stretch and folds looked so good!

[@manikkucka2840]

Beautiful new bread.

[@sherryc2443]

I'm so excited to see a new video from you!

[@fincayabisi]

Loving your journey! I'll travel to pick up one of these soon!

[@user-mc9xm5ye1g]

For a recipe that uses 1,000 grams of flour, how would you incorporate a scald? I would like to try this. I bake ancient grain sourdough (a combination of Turkey Red, White Sonora, Einkorn, Spelt, Emmer and Kamut). I use 700 grams of water and 20 grams of salt. Thanks in advance for your suggestions!

[@Binelovestogarden]

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.

[@MaryMarie3]

This is wonderful information about this life sustaining food.

[@user-qf8vw1wu3r]

Cześć Janek , zdrowych, wesołych Świąt Bożego Narodzenia dla całej Twojej rodziny, a w Nowym Roku 2024 samych sukcesów w biznesie, życzy stały miłośnik Twojego kanału Maciej.

[@harleyinred]

i have kamut coming and a grinder, it tastes soooo good!!!

[@vaazig]

Khorasan flour is my favourite. I can only buy it milled, but its still so good.

[@sandgroper-ig9nk]

Magic looking crumb

[@walterdebruijn7046]

Great video! It is awesome this knowledge is being shared. I do wonder what percentage of the dough is khorasan flour ? 20% or more ?

[@TakeNoneForTheTeam]

Get a laser measure with alarm. If grain gets down to x inches, alarm goes off.

[@frank-sr3fv]

Very nice bread -- looks amazing - what percentage of sourdough did you add ?

[@seattlerinis8249]

I have to try scalding myself. Wow.. That miller looks like a pricey capital expenditure. I hope it works out.

[@eugenefoodtherapy]

Hello good job 🎉 what percentage of the total amount of flour did you take Kamut and what percentage of the total was water including water for brewing?

[@eugenefoodtherapy]

What is the percentage of kamut from all the flour and how much percentage 💧?

[@billmccaffrey1977]

Great video. Some comments & questions: The pH of the preferment varies on grain, hydration and temperature. If we assume a common flour and temperature, then the wetter the starter the lower the pH (higher acidity). For instance a biga will be less acidic than a poolish preferment. If I want to increase the sour in the sourdough, I use 125% hydration fermented at 84 degrees F for the starter. What impact does the acidity of the preferment have on the enzyme activity of the scald/mash?

[@maxi-g]

Die guten alten Bäko Schürzen 😅

[@dorney]

Clever trick with the mirror! A convex traffic mirror might give you a slightly better viewing angle of the grains

[@judd_s5643]

I think a better approach is to put a light valve on the exit of the hopper. It would sense the barriers as they pass through the light. No berries could signal turn off motor or sound an sound an alarm. Having the crew watch is asking for a problem.

[@pamelapalmer7924]

Would doing a scald to the 100 grams of fresh ground wheat flour I add to my soursough recipe enhance the outcome? Am I understanding right that if I have the 100 grams of wheat add 500 grams of water, cook slowly while stirring until it reaches 160 degrees?

[@satkaramsingh20]

Yes to all questions asked

[@pamelapalmer7924]

My recipe calls for 700 grams of water, 100 grams of starter, 900 grams bread flour, 100 grams of wheat or other fresh ground flour, 28 grams salt. How do I adjust the water if I use 500grams for the scald? Use the remaining 200g? Thank you for your insights

[@satkaramsingh20]

@@pamelapalmer7924 yes, you can go with that general idea you just described. Some remarks though: 1. *Any kind of freshly ground flour..." Different kinds of flours will impact your dough potentially massively in various ways. Hard to predict. 2. You may be able to add more water to your recipe, due to the scald. But wait with that until close to the end of your mix and kneading process. You can add more water in a bassinage-way towards the end of that process. 3. The salt content of the given recipe is very very high, with about 2.8%. Usually you're safe if you stay within the general 2.0%-2.2% of salt, which is valid for most bread recipes. Good luck!

[@pamelapalmer7924]

Thank you. The original recipe calls for 20g of salt. I found the flavor of the bread to be extremely bland. So I’ve played around with different measurements and myself and others who tested really love the flavor and result best with salt being between 25-28g. I’d love to understand better regarding having the right measurement of salt.

[@davidwalters9462]

what is the ratio of the Khorasan to wheat flour?

[@meghantabari5482]

Do you have a breakdown of measurements? So, the water and khorasan to scald. Then the rest of your flour & water.

[@jklphoto]

So many questions. Having watched your first Khorasan video with the MM200, I wonder why you are choosing to grind "coarsely" as you originally mentioned the grainy nature of whole grain milling? Also, of interest to me, was your choice of the Hobart planetary mixer rather than a spiral. I'm guessing that is because this is a test-batch and your spirals are too large. I appreciate the temps you provided during the scalding, kneading, and baking process! Can you explain if the addition of honey is necessary for fermentation, proper dough development or just a flavor profile?

[@MrWarlockFTW]

Why not have a sensor where the grain comes out of the ogger and put a alarm or a kill switch for the mill.

[@TheYoutubeUser69]

damn when i heard my german baker brother i was instantly hooked, sehr gut!

[@TheYoutubeUser69]

also Mehlkochstück is a word you should learn to pronounce, its amazing

[@satkaramsingh20]

​@@TheKZbinUser69...and while they're practicing Mehlkochstück they can also practice Mehlbrühstück, for a change... 😁

[@RovingPunster]

re: Kamut is great stuff Ive been using self milled (sieved with #40 mesh) Kamut/Khorson for 100% of my starters (which noticeably boots their vigor) and about 20% of my overall flour in a given batch (read: good accent/supplement grain). I like it because it imparts a pleasingly nutty complexity, it boots my overall protein/gluten, and i find it is also more enzymatically active than the commercial bread flour I use as my base flour ... better autolyse, better browning, better ovenspring. For me, it's a win win. On a related note, kamut is very versatile too ... the extra large berries are ideal for salad, theyre great for sprouting and wheat grass, and kamut grit makes excellent porridge. The only problem with kamut is that due to the ukraine war, paired with a surge in popularity, kamut prices have spiked even higher than usual over the last 1-2 years.

[@RovingPunster]

Just did my 115th batch of sourdough since completely revamping my methods based largely on stuff I learned from Proof Bread (and The Bread Code - my other fave sourdough channel). THANK YOU. p.s. MILLING TIP: dont mill too coarsely, or the grain tends to close up and the mouthfeel starts to get a little gritty. I sieve out anything larger than 40 mesh, and if I were using a much higher percentage than the 20% im at, i'd sieve it to at least #60 minimum ... better still would be to mill professionally as a high extraction flour at #80-#100 min. I havent tried the scalding technique yet, but I imagine it helps mitigate what i was just talking about to some degree. However, be aware that scalding destroys the amalyse and protease enzymes, which denature rapidly above 160F. 2nd TIP: SUPERCHARGING AMALYSE. Here's a tidbit from my all grain homebrewing days that relates to scalding ... 148-158F is the PEAK conversion range (starch -> sugar) for amalyse beta, so if you opt to pause there in your push towards 160F+ for gelatinization, and let it stand for say 10-15 mins or more, you should see it begin to sweeten all by itself ... that's the same effect as adding diastatic malt flour to compensate for using crappy hotel-grade flour.

[@liemisenkeittiossa]

Amazing. What was the ratio of the scalding?

[@liemisenkeittiossa]

Also, do the vitamins etc die when scalding?

[@satkaramsingh20]

​​@@liemisenkeittiossa the vitamins that survive the heat of the bake also survive the scalding. 😅🙏

[@walterdebruijn7046]

I think 1:5

[@NerdyGhost1522]

@@walterdebruijn7046 they say you can do 1:5 with a regular flour. they do 879g of kamut and "roughly 1.7kg" of h2o

[@TinaConleyOriginal]

Anytime is bedtime

[@nancyjenkins8617]

Do you use local honey?

[@bookcarly]

Can you only do a scald if it's fresh milled?

[@satkaramsingh20]

No,You can do a scald with any flour...

[@audax333]

In german bakeries they use cream cookers to scald the flour. You just fill in the water and the flour, the cooker heats up the mixture and stirrs it with an integrated paddle. No need to handle hot water and it's very consistent because the flour is always completely scalded. Why did you opt for the hot water dispenser instead?

[@ProofBread]

Mostly a lack of understanding of such options. That sounds like a good one.

[@audax333]

@@ProofBread the machines should be around 10000€, but the used market in Europe is pretty well stocked. A pleasant side effect of the otherwise horrific bankruptcies of bakeries. They are also perfect for making large amounts of choux pastry. I really enjoyed the video and your enthusiasm for scalds! I use scalds a lot with rye, whole wheat and ancient grains. I like what it does for the crumb, it becomes wonderfully soft. It's also a great technique for baking with spelt, which doesn't hold a lot of water. In a scald however, spelt binds a lot of water.

[@satkaramsingh20]

We have one of these in our German bakery. Its been in use on a daily basis, producing hundreds of kilos of scalds everyday from all kinds of grains, especially spelt. kzbin.info/www/bejne/pKiYcnd7j8igjNU

[@waspthe]

is this like the tangzhong bread?

[@satkaramsingh20]

It's actually very, very different!

[@skapur]

Superficially it looks the same as Tangzhong. Can you please explain the differences?

[@satkaramsingh20]

It's easier to explain the similarities: Scald 😅

[@anna.nadiryan]

Is there any difference between kamut/khorasan and eincorn?

[@satkaramsingh20]

Simple: Einkorn and Kamut/Khorasan Wheat are not the same. Read more here: en.wikipedia.org/wiki/Khorasan_wheat?wprov=sfla1 And here: en.wikipedia.org/wiki/Einkorn_wheat?wprov=sfla1

[@anna.nadiryan]

@@satkaramsingh20 Thank you!

[@josegomezgil1924]

Too critical to rely on busy people watching a mirror ... Murphy´s Law never fails.... rather install a capacitance sensor (like the ones in fuel tanks, common in grain silos) that automatically stops the mill whenever a pre-defined level is reached ( unless manually overridden). At risk:stones engraving, shortening life of stones, wasting flour in the bucket mixed with stone powder... give some thoughts to it.

[@manikkucka2840]

I think you add hot water to the flour to save on flour costs. Will you sell more water?😃

[@satkaramsingh20]

While it is true that water is cheaper than flour, it is also true that everyone likes a soft crumb and that bread keeps fresh for a longer time. What would you prefer? A dry bread that goes stale after just a day?

[@manikkucka2840]

In Poland Rye bread hold for weeks fresh.

[@satkaramsingh20]

@@manikkucka2840 ...not just in Poland! 👍😅

[@user-wn4rg5od7s]

겉면이 적당한 두께와 부드러우면서 쫄깃한 식감 의 빵 타지 않아야 좋죠 전 밥과 나물반찬 먹어선지 빵은 낯설어요 수행을 해서 배고플때만 음식을 섭취하죠 음식섭취도 인격 만드는것 입니다

[@TinaConleyOriginal]

I need bread time t-shirts

[@TinaConleyOriginal]

Anytime is bread time

[@antjee]

Who is the Gentleman with the German accent?

[@satkaramsingh20]

That would be me, I guess... 😅

[@jimsimon5706]

@@satkaramsingh20Nice to meet you, so to speak. I have a home mill (hand cranked...) so volume isn't going to work for me, but I can do a bit of a workout without too much trouble. I have been less able to buy Khorasan since Ukraine was invaded, and, indeed, much if what used to get to the UK came from Russia which I won,t buy any more. But, anyway, I wanted to thank you, and to join in the fully baked crust movement with you and Jon. I must source Khorasan again somehow - I found the whole grain was more like a white flour without sifting at all, so I used it alone sometimes, but it is also great for helping softer English heritage wheat through the mill as the Khorasan is really hard and sort of cleans the mill of the softer flour as I grind. I've forgotten what I wanted to ask you now, but it'll come to me... Thanks again.

[@hu_b]

@@satkaramsingh20 Nice looking loaf you guys made. What was the percentage of Khorasan in the bread?

[@user-wn4rg5od7s]

프랑스 거인인간 천손족타르타르족 왕족 백색 투명금강석 루이14세신선입니다 남침시도 우륵신선과 연관 있어요

[@iamafractal]

‘Scald,’ eh? So that’s the American term for ‘tangzhong,’ I suppose.

[@mygirldarby]

It's a very old European method.