Durum Levain and Mystery Boule
Lately I've been baking a lot, as I decided my family's appetites did not quite coincide with either the type or amount of bread that I wanted to bake. This has led to a conundrum, as I have occasionally made a great many loaves and then ended the day with no bread in the house. Suddenly my barely tolerated bread has become a must have, so I have to make up the difference with a few more loaves after the big bake is over. Yesterday I made these loaves which all went to good homes by the end of the day.
Today, to make up for the lack of bread in the house, I made a couple more durum loaves, and then a somewhat of a mystery boule. The mystery wasn't what was in it, but how much, as my scale bit the dust before I could weigh the ingredients. So basically some white starter, rye sour, KAAP, water and salt. The water must have been quite a bit, as the dough turned out to be quite wet.
These durum loaves were the first I've made with King Midas Extra Fancy Durum. I was pleased to taste them and find that I couldn't tell any difference between that and King Arthur, and as you can see below, the crumb color didn't suffer.
The mystery boule dwarfs the durum one.
It has a nice light sourdough texture and flavor. Of course I will never be able to recreate it. I suppose the point is just to eat it.
Mix mostly at speed 2 - 2 minutes at speed 3
Intense enough for some cohesion
BF 1 hour 30 minutes
Shape and proof in basket
Bake at 450 with steam, 40 minutes