The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Orange Shandy Durum Semolina Sourdough

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isand66's picture
isand66

Orange Shandy Durum Semolina Sourdough

   This is an adaptation of my regular Durum Semolina bread with the main difference being the addition of Orange Shandy beer for the water and some dried orange peel.  The beer has a slight orange flavor undertone so I thought adding it to this formula with some orange peel would create a nice flavor combination and I was not wrong.  You can taste the hints of the orange beer and orange peel but it's not overpowering at all.  This bread is very tasty and is excellent for breakfast, lunch or dinner.

OrangeShandy

The crumb is nice and open and the crust is not too thick, but just right for this style of bread.  If you love Durum breads than this one is for you.

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OrangeShandyDurumSD

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Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and the 335 grams of the beer together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  While that is resting add the orange peel to the 45 grams of water and let it soften up in the water.  I used dried orange peel so this is necessary.  Next add the salt, starter (cut into about 7-8 pieces), honey, and olive oil and mix on low for a minute.  Add the orange peel/water mixture and mix on low-speed for another 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 2 loaves using my bannetons.  Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

Rising

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Scored

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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Comments

dabrownman's picture
dabrownman

The color of the crust and crumb is pure semolina.  You got a very open crumb this time too!  Well done!   The beer and hint of orange really has to add to the flavor or your normal semolina. 

Hope you and yours have a fine and enjoyablee finish to this, hurricane made difficult, year!  Lucy says high to Max and

Happy Baking

isand66's picture
isand66

Max just started howling when I mentioned Lucy....if he wasn't fixed there could be trouble!

Thanks for your comments and I'm glad you like the look of this one.  I gave one loaf away and I've been eating the other for breakfast with some eggs or cheese.  I love Durum breads and the hint of orange goes perfectly with this one.

Look forward to a successful new year.  Right now I'm about to go for a job interview since my current company was sold last month so I need to start the new year off by finding a new job as well.

Regards,
Ian

hanseata's picture
hanseata

Sounds as if this bread tastes very good, with this orange flavored beer. Maybe this is another project for me, after the Pain au Levan with Barley Flakes turned out so good.

Happy Baking,

Karin

isand66's picture
isand66

Thank you Karin.  The beer adds a subtle flavor and the orange peel just a hint of citrus.  It's a real nice combination, worth trying when you have a chance.

Regards,
Ian

Mebake's picture
Mebake

These are fine looking orange durum loaves, Ian. Does the orange liquor leave traces after baking? or does all the alcohol evaporate leaving only flavor, as with cooking?

 

isand66's picture
isand66

It's actually an orange flavored beer which only has hints of orange so it's not very strong.  Beer does seem to add a little bit of flavor and combined with the orange peel you get just enough orange citrus flavor coming through without it being overpowering.

I'm sure this one would be difficult for you to make with their being little chance of you getting an orange flavored beer, but if you have some orange peel you can just use water and it will make a fine loaf.

Happy baking.

Regard,

ian

fmlyhntr's picture
fmlyhntr

On my way home from my parents, I decided to look for orange shandy beer to make this recipe--I didn't find that brand, but I did find an orange beer. :) But...I don't have access to first clear or French flour. Can I sub whole wheat or ap or bread flour for these two?

isand66's picture
isand66

You can substitute AP flour for the First Clear and French flour.  It may not turn out exactly the same, but should be fine.  Some bread flour would be okay, but I think the AP would be better.  I would not use whole wheat for this bread but if you want to it will probably still be very good but not as close to the original.

Let me know how it comes out.

Regards,
Ian

hanseata's picture
hanseata

I never heard of it before, but right after I read your post, I saw Leinenkugel's Orange Shandy at our supermarket and pounced at it.

Nice, slightly orange-y tasting loaf. I baked it in a DO, and with bread flour instead of the French type.