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I always make a bit more Levain than I need because some sticks to the walls of the container and then I would end up short. This time, I guess I made a bit too much, and since I hate throwing away something I nurtured along, I figured a quick 1-2-3 bread with left over durum semolina and a touch of honey would do the trick.
155 g mature Spelt Levain (100% hydration made with Spelt bran and sifted Spelt flour)
325 g water
90 g durum semolina
375 g unbleached flour
11 g salt
10 g yogurt
25 g honey
- Mill the durum semolina into a finer flour.
- Mix water and levain well.
- Add durum and unbleached flour. Mix well and let sit for 75 minutes.
- Add salt, yogurt and honey. Mix in and do 75 slaps and folds.
- Let rest 30 minutes, do 40 slaps and folds.
- Let rest another 30 minutes and then do 10 slaps and folds.
- Do 2 sets of gentle folds at 30 minutes intervals. Let rest 15 minutes. Dough should be bubbly and jiggly.
- Place on unfloured counter and sprinkle with flour. Preshape into a round. Let rest 20 minutes and then shape into a batard.
- Place seam side down in a rice floured banneton. Cover and retard in fridge for about 9 hours.
- Heat oven to 475 F with granite ware roaster inside.
- Place parchment paper on bottom of pan, carefully tip loaf into hot pot, score, cover and place back in oven for 30 minutes.
- Uncover and bake a further 15 minutes at 450F.
Crust feel a bit hard so I wonder if I overbaked it. It is 3 am so I will see in the morning.
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I loved this color pattern.
Definitely a good use for your levain leftover!
:)
Solano
or does the little amount of durum affect the colour? Beautiful bake Danni and I really must get on baking with my durum flour... :D Kat
but the loaf seems pretty white to me. One thing I noticed is that the colour of the semolina totally fades when I run it through my mill. I am not sure what that’s all about but I do find it odd. They wouldn’t be putting colour on the granules would they?
Yes, it is a funny thing how the semolina (#1 for instance) becomes lighter as durum flour. Maybe the answer is, it just is - I can accept that.
That is a lovely bread, and as you may well know, I love semolina breads.
Like you, I always make more levain than I'll need, usually a pretty fair amount more that gets stored in the refrigerator for a next use in a high-percentage-of starter-build.
Buddy Holly
And you are right, the crumb definitely has a yellow tinge to it.![](/files/u68904/1A2CFB2B-2E7A-4351-9237-867D529F95DB.jpeg)
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lacy! Very, very nice!
This loaf is beautiful and the bartad shaping is perfect.
I'm like Alan and love this style of bread. Don't be afraid next time to up the % of Durum for an even more flavorful bread. I like to add olive oil which adds a nice silky feel to the dough.
Great job.
Regards,
Ian
The small amount of durum was what I had left over from another bake.
I have a great olive oil. How much would I add?
that's what I usually add.
Ian