The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

More Durum

jcking's picture

More Durum

Following on the latest post of Varda, I'm giving Durum another go. Reading posts here, books  and other reading I'm treating Durum more like Rye and Whole Wheat. An additional point from Leaders book gives the dough a little more salt a final shape before going into oven. The vita C was my idea.

Makes two loaves.

Starter build;
50g KA Chakki Atta sour seed/starter (66% hydration)
120g Water
200g KA Chakki Atta flour
Overnite sourdough build of 12 hours

Final Dough;
800g KA Durum Flour
560g Water
24g Salt
500mg Vita C tab, crushed and dissolved in the water
370g starter

Bakers Percent;
100% flour
68% water
2.3% salt

5 mins, Hand/spoon mix (all the above)
30 mins, rest
5 mins, knead with rolling pin
10 mins, rest
(knead and rest three times)
Stretch and fold
30 mins, bulk ferment
Stretch and fold
30 mins, bulk ferment
Divide and rough shape
15 mins, rest
Rough shape (pre-heat oven 475°F with stone and cover)
30 mins, proof at 80°F (in home made proof box)
Final gentle shape with brown rice flour and place on parchment paper, slash
(no more proofing)
Slide loaf/s with parchment into oven, add steam
10 mins, add more steam
10 mins, lower oven to 400°F
5 mins (remove cover if using) lower oven to 350°F
10 mins more then turn off oven, open oven door and vent
(use newspaper or similar to fan oven)
Close oven and leave bread in for 10 more mins
Cool and enjoy the fruits of your labor!

Batard and Large knotted roll.

Batard 14" long and large roll 9".

Nice thin crispy crust with a hint of sweet. I'm thinking this dough could make a nice bagel.


P.S. Sorry Varda no tunnel of love :-)


varda's picture

Jim,  I'm impressed with how nicely that came out.   And such open yet untunnelly crumb.  -Varda

jcking's picture

Varda, Thanks for the impression :-) The Large knotted one is how I do my burger rolls so I thought I'd try a super-sized Durum one. Tomorrow I'm gonna make a huge tuna sandwich with the roll. Next I'll try adding some lemon zest to the mix and make some bagels. What's next on your to Durum to do list? ~ Jim

Franko's picture

Good looking loaves Jim.

The vita C addition is unique and I'm wondering what the rationale was behind it. Was it for helping out with strengthening the dough, or for some other reason that I'm not seeing in your formula? Just curious is all. Your results are good and the crumb looks excellent. Looks like you have "the beast" well under control. Nice shaping, slashing and bake.



jcking's picture


Thanks for the bon mots, (pardon my poor french). Yes the vita C was added to firm up the dough, I find it also helps with Whole Wheat and Rye. It's unreal how explosive this dough is when it hits the oven.

keep rising,



EvaB's picture

thread and have tried it in a loaf, I did it by accident. Well the durahm in the bread wasn't accidental, but using it was. I had bought some Atta flour to try, and before I could try it in what I had bought it for (still haven't done that) I was going to make a wholewheat loaf bread for a friend, and had the stuff all ready to go, until I discovered that I didn't have enough whole wheat flour! Too late to go to town, to expensive to just go for a bag of flour, so used about half durahm Atta flour, the loaf turned out very nicely, it was actually three loaves, and my husband liked the ones I kept, the friend liked the one I gave him, and no one knew the difference! LOL

The loaves didn't get a lot of raise, so they were fairly dense, tight crumb, but they weren't as tight as other whole wheat and partial whole wheat loaves I've made in the past, so will certainly experiment more with it. And the nice thing is its in all the supermarkets around because we have a fair Indian and Pakastani population in out area.

jcking's picture


It's very educational to find out; what if? I'm sure your swap was a pleasant surprise. Did you notice a slight sweet taste with the Durum? Hope to hear the results of your future experiments. ~ Jim

EvaB's picture

any sweet taste, but I do know I liked it much better than just plain whole wheat bread.
My husband has to eat high fibre foods, and will eat 100% whole wheat which I simply despise. This was a good compromise, and actually tasted not bad! The one thing I did notice was that it wasn't like sawdust which is what I think of most high whole wheat content bread, including what I make, so it was better tasting and better texture.
I want to see if I can't get to making more bread, but right now I have other things on the go and can't take the time, but when I try the next loaf or loaves, I am going to let it autolyse longer and hope that I get a better crumb, one reason I am not fond of whole wheat or grain breads is the solid dense texture, I don't like the feel in my mouth, I know odd person, but with me its got to feel good as well as taste good!

breadsong's picture

Hi Jim, I really like the look of the large 'knot' for a loaf!
Thanks for a really good idea.
And, your batard looks perfectly shaped and scored!
:^) from breadsong

jcking's picture

Hi Breadsong,

Thank you for your kind words. I'm always looking for new bread shapes.

Keep rising and happy baking!


nicodvb's picture

Jcking, it seems that we have the same obsession recently :-)

Nice bake, I like how the crumb came out. Can you tell me if the vitC you used is pure ascorbic acid or if it contains other components like citric acid or eccipients? The amount of vitC generally added to the flour is generally in the range 20-40 parts per million, thus the amount you used is huge, but after baking it vanishes completely.

jcking's picture

Thanks Nico,

The crushed vitC tablet I use contains ascorbic acid with starch/cellulose, as a binder. And yes the ppm may seem high, yet with the binders I believe not all of the vitC is released from the binders. If I soaked the C, say overnight, I would use less. I'll take a picture of my Durum flours for your other post.