The biga is very active, and at least doubled. I plan to move into Fermentolyse, at approximately the 12 hr. mark. 4:30 AM. ( As strange as this may sound, the timing fits in with Barrons bathroom schedule. Smile...
Note:
I opted to lower the biga hydration by 60 grams. ( 24% points) My gut feeling is, the total hydration of Ms. fields formula is too high.
1. The final dough IDY, (1.4 grams) is dissolved in the final dough water (430 grams)
2. The 12 hour biga is dissolved into the yeast/water mixture.
3. While the Bosch universal is running at speed number one, the durum wheat flour (semola rimacinata) is mixed into the milky white biga/yeast mixture, about 100grams at a time.
4. Once all the flour is hydrated, a 1 hour rest to allow the high protein, fragile gluten flour, to completely hydrate, and at the same time begin to develop.
Next: Phase three - The gluten development (Improved method, Dr. Raymond Calvel)
After the one hour Fermentolyse, the dough looks relaxed and noticeably velvety.
As we begin the development phase, I keep in mind the fragile nature of durum wheat gluten. In accordance with the teachings of Dr. Calvel, I attempt to use the Bosch universal to minimize manual labor, while at the same time respecting the dough from to start.
Note: All mixing was done on Bosch speed number 1. This is something I have never before attempted.
1. The Well hydrated dough takes a ten minute ride in the Bosch.
After the ten minutes the dough has not begun to clear the bowl.
After a 5 minute rest
After another ride in the Bosch of 5 minutes. The dough is still rather sticky and has not cleared the bowl
The partially developed dough is rested for 5 additional minutes.
One last 5 minute ride in the Bosch universal, and eureka! The dough has just started to clear the bowl. To recap, all mixing was done at the lowest speed for a slow gentle development of the gluten network.
Next up: Phase 4, The bulk fermentation, with additional hand development.
It gives to a tactile way to feel the progress of the dough. You can do a few or a bunch. They can be aggressive or very gentle. The idea is, you can feel the dough and let it talk to you. “Dough Wisperer”. :-)
Your idea of working the dough followed by resting is a great one!
At this point the 82% hydration dough ball is still sticky, with some minimal strength. The dough ball is placed into the graduated straight sided fermentation container. While in the container a stretch and fold is done at each of the four sides. Additional stretch and folds will be done at 45 minutes, 90 minutes, and 135 minutes. At that point the dough will be left untouched for 45 more minutes.
After the 45 minutes, and stretch and folds. The dough is sticky but very manageable with wet hands.
At the 90 minute mark the dough ball is expanding quickly and developing some nice strength.
I switched the dough to a larger container and preformed the stretch and folds. The dough is much more manageable, and full of co2.
At the 105 minute mark with an ambient temperature hovering at around 76 degrees Fahrenheit, the dough ball seems to be near full bulk fermentation, (if not over). That being said at 135 minutes I will jump to divide & shape.
I ran into a bit of a timing snafu, no worries I cooled the jets on the the proof. now I am back. The oven is steaming while the loafs undergo a 30 minute room temperature proof. Just before baking the baguettes get slashed and the Altamura inspired loaf gets formed into a pompadour.
Don't you just know I burned the bottom of the Altamura loaf on the pizza steel, unprotected. Grrr... Not very bad. While waiting for the crumb shot, am a very satisfied! I feel like, this should have been a blog post.
Baking bread is so labor intensive, and time consuming, that a fail is such a major let down! While this might not be a pro artisan outcome, as a hobbyist baker, that loves to learn, and also is a bit full of himself, I am happy as a lark! Smile...
Thanks for the compliment Will, I appreciate it coming from you. Having watched the video I understand this bread a bit more. The Altamura hearth breads are a very interesting shape, very cool.
I have been making due with King Arthur bread flour for my NY style pies. Just how bad is bromated flour for you? I really want to try All Trumps, however, the only All Trumps I can readily get is bromated. I want to say your a Neapolitan 00 guy?
is a new challenge. Semola rimacinata is no different. If and when we get to the point of being professionals, we'd still be figuring things out. It's a craft, and every new bake with different parameters - and a new shape that is off the charts for us, is a new thing to conquer.
Just by coincidence this video surfaced a few days ago. Both Pane di Altamura and pizza in Altamura!
Maybe first we eat with our eyes, but truthfully, we actually eat with out mouths and teeth.
I have only baked with semolina a couple of times and it was very different to work with but tasty. It was really good toasted. I may have to give it another go now that I have seen your bread. A toast to you for the nice bread.
I was following this thread after my experience with Carol Fields the italian baker, I made a recipe and followed it blindly despite misgivings about hydration. I ended up with a very dry loaf. I was glad to see that you also increased the hydration.
I am making the recipe again and increased the hydration I didnt exactly measure the water I did it by feel
Durum flour is my favorite...super high in protein and absorbs water well the gluten is not very extensible...I always mix with a good quality AP or bread flour...very impressive considering 100 % durum
One of my normal rotation loaves is 50% semolina (usually rimacinata but durum if it's the only thing I have) and 50% unbleached white all purpose wheat. That's what this is from a few days ago:
Pane de Altamura - Carol Fields, The Italian Baker (Page # 95)
Ambient room temperature: 76 degrees Fahrenheit.
Elapse time: Six Hours
Commercial yeast kick starter: Scant 1/2 tsp. IDY (Exactly 1.4 grams)
Flour 250 G. 100%
Water 180 G. 72%
Observations:
The biga is very active, and at least doubled. I plan to move into Fermentolyse, at approximately the 12 hr. mark. 4:30 AM. ( As strange as this may sound, the timing fits in with Barrons bathroom schedule. Smile...
Note:
I opted to lower the biga hydration by 60 grams. ( 24% points) My gut feeling is, the total hydration of Ms. fields formula is too high.
Elapse time: Twelve Hours
1. The final dough IDY, (1.4 grams) is dissolved in the final dough water (430 grams)
2. The 12 hour biga is dissolved into the yeast/water mixture.
3. While the Bosch universal is running at speed number one, the durum wheat flour (semola rimacinata) is mixed into the milky white biga/yeast mixture, about 100grams at a time.
4. Once all the flour is hydrated, a 1 hour rest to allow the high protein, fragile gluten flour, to completely hydrate, and at the same time begin to develop.
Next: Phase three - The gluten development (Improved method, Dr. Raymond Calvel)
After the one hour Fermentolyse, the dough looks relaxed and noticeably velvety.
As we begin the development phase, I keep in mind the fragile nature of durum wheat gluten. In accordance with the teachings of Dr. Calvel, I attempt to use the Bosch universal to minimize manual labor, while at the same time respecting the dough from to start.
Note: All mixing was done on Bosch speed number 1. This is something I have never before attempted.
1. The Well hydrated dough takes a ten minute ride in the Bosch.
After the ten minutes the dough has not begun to clear the bowl.
After a 5 minute rest
After another ride in the Bosch of 5 minutes. The dough is still rather sticky and has not cleared the bowl
The partially developed dough is rested for 5 additional minutes.
One last 5 minute ride in the Bosch universal, and eureka! The dough has just started to clear the bowl. To recap, all mixing was done at the lowest speed for a slow gentle development of the gluten network.
Next up: Phase 4, The bulk fermentation, with additional hand development.
It gives to a tactile way to feel the progress of the dough. You can do a few or a bunch. They can be aggressive or very gentle. The idea is, you can feel the dough and let it talk to you. “Dough Wisperer”. :-)
Your idea of working the dough followed by resting is a great one!
At this point the 82% hydration dough ball is still sticky, with some minimal strength. The dough ball is placed into the graduated straight sided fermentation container. While in the container a stretch and fold is done at each of the four sides. Additional stretch and folds will be done at 45 minutes, 90 minutes, and 135 minutes. At that point the dough will be left untouched for 45 more minutes.
After the 45 minutes, and stretch and folds. The dough is sticky but very manageable with wet hands.
At the 90 minute mark the dough ball is expanding quickly and developing some nice strength.
I switched the dough to a larger container and preformed the stretch and folds. The dough is much more manageable, and full of co2.
At the 105 minute mark with an ambient temperature hovering at around 76 degrees Fahrenheit, the dough ball seems to be near full bulk fermentation, (if not over). That being said at 135 minutes I will jump to divide & shape.
Next up: Phase 5, divide and shape.
elapsed time: 135 Minutes.
The dough is nicely tripled.
All set to divide and shape
elapsed time: 135 Minutes.
The dough is nicely tripled.
All set to divide and shape
Scale
Divide
I ran into a bit of a timing snafu, no worries I cooled the jets on the the proof. now I am back. The oven is steaming while the loafs undergo a 30 minute room temperature proof. Just before baking the baguettes get slashed and the Altamura inspired loaf gets formed into a pompadour.
The slashing and final shaping are done and the loafs are in the oven!
Don't you just know I burned the bottom of the Altamura loaf on the pizza steel, unprotected. Grrr... Not very bad. While waiting for the crumb shot, am a very satisfied! I feel like, this should have been a blog post.
I have done a 45% durum semolina. 65% hydration.
That was very tasty one day when I have more semolina I try. 100% version.
Baking bread is so labor intensive, and time consuming, that a fail is such a major let down! While this might not be a pro artisan outcome, as a hobbyist baker, that loves to learn, and also is a bit full of himself, I am happy as a lark! Smile...
Love the colour of the crumb and crust Will, very nice.
Benny
Your a fantastic baker and I very much appreciate your approval! OMG, I can't stop smiling! Smile...
,
Thanks for the compliment Will, I appreciate it coming from you. Having watched the video I understand this bread a bit more. The Altamura hearth breads are a very interesting shape, very cool.
I need to order more pizza flour soon and get some extra bags semolina.
I have been making due with King Arthur bread flour for my NY style pies. Just how bad is bromated flour for you? I really want to try All Trumps, however, the only All Trumps I can readily get is bromated. I want to say your a Neapolitan 00 guy?
For bread flour from our local mill.
For bread flour from our local mill.
bring out the best!
is a new challenge. Semola rimacinata is no different. If and when we get to the point of being professionals, we'd still be figuring things out. It's a craft, and every new bake with different parameters - and a new shape that is off the charts for us, is a new thing to conquer.
Just by coincidence this video surfaced a few days ago. Both Pane di Altamura and pizza in Altamura!
Maybe first we eat with our eyes, but truthfully, we actually eat with out mouths and teeth.
Keep it up!
alan
I have only baked with semolina a couple of times and it was very different to work with but tasty. It was really good toasted. I may have to give it another go now that I have seen your bread. A toast to you for the nice bread.
I was following this thread after my experience with Carol Fields the italian baker, I made a recipe and followed it blindly despite misgivings about hydration. I ended up with a very dry loaf. I was glad to see that you also increased the hydration.
I am making the recipe again and increased the hydration I didnt exactly measure the water I did it by feel
Durum flour is my favorite...super high in protein and absorbs water well the gluten is not very extensible...I always mix with a good quality AP or bread flour...very impressive considering 100 % durum
One of my normal rotation loaves is 50% semolina (usually rimacinata but durum if it's the only thing I have) and 50% unbleached white all purpose wheat. That's what this is from a few days ago: