38th bake. 02/09/2021. 3rd durum CB: 70% WW +semolina +KABF

Feb. 9 - 10, 2021.

This is my 3rd bake for the Durum Community Bake. Previous blog entry, bake #2, for this CB is at: https://www.thefreshloaf.com/node/67323/37th-bake-02052021-78-ww-durum

Goals here are:

• Increase the soak,
• more fermentation (inoculation + time),
• use less WW durum as a percentage -- it's just too sticky!
• use some semolina (gritty type, and low bran) to keep the % durum high.

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Link back to the CB comment for this bake: https://www.thefreshloaf.com/comment/481192#comment-481192

Summary:

• 69.5% WW durum flour, Sher Fiber Wala. 532 + 51 = 583 g. 
• 12.4% regular semolina, low/no bran, the normal gritty stuff. 76 + 7 + 21 = 104 g.
• (81.9% total durum: WW Fiber Wala + semolina). 583 + 104 = 687 g.
• 18.1% King Arthur bread flour. 103 + 49 in starter = 152 g.
• Total flour = 583 + 104 + 152 = 839.
• 72.7% hydration. (not counting chia add-in.) 532 + 49 + 29 = 610 g.
• 5.84% pre-fermented flour. 49 / 839.  (98 g of 100% hyd. starter.)
• 3% dry whole chia seeds.  25 g.
• Salt 17.0 g / 839 = 2.03%
• 2 hours, 24 minutes soak.
• 5 hours, 16 minutes bulk ferment.
• 11 hours, 52 minutes final-proof in fridge.
• 55 minutes total bake. 30 min covered. 25 minutes uncovered.

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Wed., Feb. 10, 2021.

9:13 am - Pre-heat oven to 490 / 465 F. (oven thermostat versus add-in thermometer.)

Baked on the 3.2 qt combo cooker lid, 9" i.d., with parchment paper and a little corn meal.

10:12 am - Bake, covered, at 475 / 450 F, 15 minutes.

10:27 am - Bake, covered, at 450 / 425 F, 15 minutes.

10:42 am - Bake, uncovered, at 425 / 400 F, 20 minutes.

11:02 am - The thump wasn't quite enough, and crust could be darker.

11:02 am - Bake, uncovered, 425 / 400 F, 5 minutes.

11:07 am - 208.8 F internal temp. Thumps okay.

11:19 am - loaf weight = 1327 g, 2.92 pounds.

Next bakes, 4, 5, and 6 are at: https://www.thefreshloaf.com/node/67434/bakes-381-382-383