May 6, 2015 - 12:07am
Sourdough Italian Bâtard from dmsnyder
Based on the "Sourdough Italian Baguettes" from dmsnyder, I baked two bâtards today. Without durum flour, I used 200g whole wheat flour in the final dough and didn't add sugar during the procedures. My room temperature is about 69 to 73 dF and the dough had been kept in the refrigerator for 20 hours at 40 dF.
Also I have made considerable improvements today. With lots of scoring practice, yes, ears!
Thank you for your sharing dmsnyder :), happy baking!
-Emma
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What a great bake.
Why not edit the post and put a photo at the top where it says upload a photo?
This way it'll appear on the front page.
I didn't know how to make my photo showed on the front page until you told me, thank you for reminding me. :)
-Emma
Friends, Romans, Countrymen, Emma Feng. Lend me your ears! Yes those are beautiful ears. A really nice bake. If you can get your hands on some fine durum flour, do try making these again with David's recent formula and ingredients. You will not be sorry!
alan
I have a question here, is durum flour the same as semolina flour? I can get semolina flour by shopping online but no durum flour here. If they are same, I will definitely try making these again and let you know the results.
-Emma
Coarse durum flour. For bread baking you want "Re-milled Semolina Flour" which is extra fine. Also called "Semola Di Grano Duro Rimacinata"
thank you. :)
Abe is correct. Although "coarse" is a question of "how coarse".
Rimacinata, has been re-milled and is about as fine as white flour in texture. It isn't all that easy to find, except online, where it can be relatively expensive. You will see the Antimo Caputo brand (the brand everyone talks about for pizza flour) available.
I recently bought a bag of semolina flour that was labelled as "fine", meaning finely ground. But it still is not as fine as the "semola di grano duro rimacinata". Now, it has much smaller grains than corn meal, for example. I haven't yet tried baking with it, although the label states that it is for bread.
But I have an old coffee grinder that I cleaned out and it will mill the semolina I bought down to the consistency of the rimacinata easily, so that may be an option for you to do something similar.
Good luck, if you try using it. As I mentioned above, the taste of the bread is extraordinary with the semolina/durum flour. David mentioned, and I also found that the crumb does not (yet) open up as much as with other flours, such as what you display. But if it comes to getting an open crumb vs. a great taste, I'll take the flavor first and worry about everything else later!
durum semolina must makes it a French loaf anyway so the batard fits . Well done and happy baking - Love those ears.
Those ears did make a difference.
Happy baking.
-Emma
Your changes to the ingredients actually make this closer to my San Joaquin Sourdough bread, but with seeds. How did you find the flavor of your breads? They look delicious.
You did a super job scoring, too! The color gradation of the bloom shows optimal oven spring - perfect scoring, perfect oven steaming, perfect everything!
David
The flavor of those bread is superb, with a prominent sour taste. I also made one dough with sugar added, and the flavor of the latter is more balanced between sweetness and sourness.
Instead of using steam apparatus, I put those loafs into dutch oven for 12 mins with lid on.
Thank you again for sharing those great formula.
-Emma
Wish I could get ears like that.
For ears, get those tips and do it.
Happy baking!
-Emma
Great job baking these. Must have tasted as good as they look.
Ian