Transitional duraham semolina sandwich loaf
My go to weekly sandwich loaf recently has been Peter Reinhart's transitional whole wheat loaf from WGB, but mixed as per ABED - earlier post. I was intrigued by the durhan semolina boule on the current cover and the "nutty" flavour description. I baked a loaf using this formula today, but using durham semolina in place of the whole wheat flour and olive oil in place of vegy oil. This may be my new favorite go to loaf! A nice crispy crust and golden crumb with great nutty sweet flavour. A worthy experiment! It hasn't passed the toast test yet, but passed the initial taste test with flying colours!!! I ran out of full fat buttermilk and used yogurt instead. My last transitional whole wheat bake I used whole buttermilk - 11/4 for the entire hydration. It made for a very dense working loaf and I thought I had a brick, but it baked up fine. The crumb was a little denser than I like, so next time 1 cup buttermilk and then water.
My first mix didn't quite fill the loaf pan, so I will up the formula by 10% or so next bake:
250 g breead flour
250 g durham semolina
11/2 tsp salt
133 grams full fat greek yogurt, I was out of full fat buttermilk.
1 Tbs brown sugar
1 Tbs olive oil
2 Tbs honey
Water to liquid weight of 410 grams, final liquid weight after mixing 425 grams
21/2 tsp instant yeast
Blend the dry and wet ingredients and then add wet to dry and mix well for a couple of minutes to incorporate. Autolyse for 20 minutes. Add the instant yeast and mix well for 2 - 3 minutes. After a minute or so of kneading I was able to begin stretching and folding the dough. This dough worked beautifully! After a 10 minute rest I began a series af 4 s&f's with 10 minutes rest in between, followed by a 2 hour bulk rise, a final s&f and then into an oiled bowl into the fridge to retard overnight. This loaf baked in 50 minutes turning at the half, 425 start and then backing down to 350.
As I say, mighty tasty bread and what a great hobby!!!!!!!