Hello Everyone
Following some irregular posting, here is a bake where I am using a bit durum. You can't even see it in the final bake, but hey it is a good start.
Levain
20 g starter (10 g from each starter I have been keeping)
50 g white flour
50 g water
Dough
All levain
160 g white
20 g semolina
70 g whole wheat
157 g water
4 g salt
Process
Dissolve the levain in water, add all flour and mix into a shaggy mass. Wait 30 min and add salt, knead a bit (<1 min). Wait for another 30 min and add another 10 g water and knead to incorporate. Apply 3 stretches and folds every 30 min, and bulk ferment for another hour. In total, the bulk fermentation was about 4 hours in the oven with lights on. Shape and retard in the fridge for 4.5 hours. Baked in a 230 C oven starting with a cold pot, 42 min with lid on + 10 min with lid off.
I have not scored, so I tried to get a more rustic look like Danni's. And success! Crumb is moist, meshed, and soft with a slight tang but nothing overwhelming. I have been baking bread that takes less than 10 hours from mix to bake and the results have been gratifying without sacrificing any flavor (at least to my tasting buds).
- pul's Blog
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Looks delicious. Nice flour mix.
100% durum flour sourdough isn't "out of this world" when it comes to flavour. It really is a mild grain. That is until you toast it and eat it the traditional way. Using it as a mix is nice.
The flavor was nice in this bread. I have not been successful using high durum content, so I started adding as mix and so far so good.
and the WW and durum and white mix works every time I think...especially with the colouring of the crust... Kat
I have used rye as well instead of WW and the result was as good. Thanks.
bread out of the oven in less than 8 hours and it tastes great! Slow bread is the best but fast bread is also great if your taste buds aren't so picky and mine aren't. I can't tell the difference between a 24 hour poolish or biga bread and a straight dough one either. Well done and happy baking pul
No picky taste buds here too, Lol.
I have been processing everything in one night: mixing, bulk fermenting, shaping, short retarding, and finishing baking the next morning at 6:00am. The levain is built the day before.
I think it makes the gluten go wild in bread ! I always add some just because of the way the dough becomes automatically extensible with no effort. I also love the yellow. I just got a big bag of durum grains so I am now milling all my flour but unbleached. I sure can tell the difference. Beautiful bake ! c
I just started using some and somehow the dough feels as you said. My durum flour has been around for a year, so I thought it was time to do something with it.
durum is amazing for feeding your levain. It goes crazy over it. Love seeing your bakes. c