Today's bake: Durum Bread
Source: Bread - A Baker's Book of Techniques and Recipes - Jeffery Hamelman
Note: Increased TDW from 1.827kg to 2.000kg
Discussion:
Left loaf was baked in the Challenger bread pan, the right loaf on a baking steel.
This is my first attempt baking this bread. I found this to be a fairly straight forward bread to make despite the use two pre-ferments.
The taste of this bread is a pleasing buttery/nut like flavor with a cake like feel to the crumb. The crust on the loaf baked on the baking steel was nice and crunchy/roasty whereas the one baked in the Challenger bread pan is nice and soft. Both crusts are nice but I prefer the crunchy one.
Make again? - Yes
Changes/Recommendations: Bake on the baking steel
Ratings
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Very handsome loaves Tony. I love semolina breads and love the colour of the crumb you baked with these. I have generally switched to baking open rather than in a dutch oven for my hearth loaves and have felt that the crust is thinner when baked open vs the dutch oven.
Benny
Next time I'd bake them open and shape them as smaller batards or maybe baguettes to maximize the crust surface area.
Tony