The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum wheat flour bread. The crumb.

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Abelbreadgallery's picture
Abelbreadgallery

Durum wheat flour bread. The crumb.

100% durum wheat flour, 70% water.

Abel Sierra.

www.breadgallery.wordpress.com

dabrownman's picture
dabrownman

Just the way it should be.

Happy baking

Fatmat's picture
Fatmat

I just end up with a puddle whenever I try it... any tips?

Abelbreadgallery's picture
Abelbreadgallery

Mix semolina flour with water, and let it rest 20 minutes. Add salt and yeast. Knead one minute, and let it rest one minute. Repeat 5 or 6 times.

Fatmat's picture
Fatmat

You make it sound so easy...

nicodvb's picture
nicodvb

the real thing:)

Abelbreadgallery's picture
Abelbreadgallery

100% durum wheat doughs are easy to work with. They don't require intensive kneading process. 

When you bake, you need steam and extra hot the first 10-12 minutes (250C/482F) , and then reduce heat to 200C/392F) without moisture.

PMcCool's picture
PMcCool

you have some very good bread!

Paul

Abelbreadgallery's picture
Abelbreadgallery

Thank You Paul! It tastes as good as it looks. I invite you to prepare it. This is a kind of bread common in parts of Italy.

 

 

 

Mebake's picture
Mebake

Lovely yellow open crumb, Abel! Nice job.

-Khalid