Making a tradition sourdough sometimes can be painful to our arms, So I made a video to show you how to make a Sourdough using a stand mixer. Link Below
Thank you and enjoy!
Hi All, These are a few photos of my first attempt at semolina bread. I used 100% semolina with 20% levain for this bake.
100% Caputo semolina rimacinata
20% levain
2.2% salt
80% water
Autolyzed flour and water for about 2 hours
A few slap and folds over 2 hours and then coil folds over the next 3 hours.
total bulk about 5 to 6 hours - varied from 80 to low 70s..overnight final proof in fridge for 14 hours.
Baked in graniteware for 20 min at 475 and then overcovered at 440 for 17 min or so.
I decided to just go with a 100% hydration dough levain, more or less following the recipe but modified a little. The brand of Semolina rimanciata is Caputo - it is hard to find this flour here so very happy to have some, even if it is expensive.
Bread flour 40%
Durum flour 60%
overall hydration 75%
Salt 2%
Toasted sesame seeds 5%
23/1/21 4 pm refresh starter 10+20+30
11 pm start of levain build 30+30+30
24/1/21 7 am build final levain (enough for 3 loaves) 70+150+150
The following are a compilation of my bakes for the Durum Wheat - Selmolina Rimacinata Community Bake.
A few years ago, I was experimenting with various ways to increase the acidity of sourdough bread and found that I needed a way to produce levains that were similarly mature but at various hydration levels, including some as high as 250%.
Jan. 23, 2021.
Ilya's durum bake #1
Baked a bread in the style of the Hamelman formula provided in the first post. Had to deviate slightly, due to flour availabilty: I had just under 100g of semola remacinata left, and half a bag of pasta flour that is 50% durum. So combining that I could make a ~60% durum 900g loaf, but had to use the 50% durum pasta flour in the levain instead of bread flour. I included 30 g toasted sesame seeds. Here is my formula: https://fgbc.dk/181m
After about 1.5 years of sourdough baking I'm happy to share and announce that I had uploaded my 1st sourdough tutorial on Youtube.. Do check it out!!! Thank you and enjoy!! Link Below!
Credits to: Trevor Jay Wilson
I said i would do a second rendition CB following the Caputo Integrale /. Granoro Semola Rimacinata. (100% Italian Flours).Everything was done almost exactly the same except the use of 50% Wallaby Bakers Flour and the use of Toasted Black Sesame seeds, I was going to reduce the fresh yeast as discussed with Benny but in the end used 2% again. a better eye was kept on this dough and i elected to use the Sassafras clay baker this time around.
