The Fresh Loaf

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Sourdough Semolina Filone

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breadforfun's picture
breadforfun

Sourdough Semolina Filone

A few months ago I made Tom Cat's Semolina Filone from Glezer's "Artisan Baking."  It was a really tasty bread, but I wanted to try something different.  This week, I made it again, but substituted sourdough starter for the poolish to get another dimension to the flavors.  The results were pretty good.  After cooling, the crumb had a smooth mouth-feel, while there was some chewiness to the crust.  I probably could have baked the loaves a few minutes longer to get a crispier crust.  The next morning, the sour had increased as expected, but it was not overwhelming by any means.  It toasted up great.

I used two different types of Durum flour.  Extra fancy is what is normally called for in the recipe.  Since I had it, I also used whole wheat durum.  The total of the durum flours was about half of the total flours with AP flour the balance.  2/3 of the AP was from the large amount of sourdough starter that I used (about the same amount of starter as there was poolish in the original recipe).  The mixing technique was a little different.  Last time I found an error in the book that increased the total hydration.  Even after correcting for this, the recipe produces a very wet and hard to work with dough at 81% hydration, so I cut it back to 75%.  I added the last 50 grams of flour along with the salt, about halfway through the mixing.  The gluten developed by the third stretch & fold, but it was still a very slack dough.  I think they may be a bit overproofed as the oven spring was less than last time.  I also clearly shaped one loaf with a tighter surface and it shows in the scoring.  Overall, though, I am quite happy with the loaves.

Here is the formula and technique:

-Brad

Comments

isand66's picture
isand66

Your bread looks great and the crumb perfect.

Can you tell me  what part of your formula lists the ingredients for the starter?  It's either not there or maybe it's not clear, or I need to go back to bed and get more sleep :).

Also, where did you get whole wheat durum flour?  I have never seen or heard of that before.  I have durum flour from KAF and also the courser pasta semolina flour but not WW Durum.  Would love to get my hands on some of that though.  Is it still golden color?

Thanks

breadforfun's picture
breadforfun

I keep a 100% hydration starter made with AP flour only as a stock starter.  I usually use the shorthand form in my notes, but in this case I used 105:300:275 gm starter:AP flour:water to get the 93%H starter.

I live in the SF Bay Area and am lucky enough to be close to Central Milling in Petaluma, where I get most of my flours.  On a trip a few months ago I picked up 5 lbs of the WW durum flour just to try it out.  The color is more tan with a golden hue, and it is finely ground like the Extra Fancy durum.  Like most WW flours, it probably absorbs a bit more water, but I didn't notice any other effects on the dough.

Here's a photo showing durum on the left, ww durum on the right and regular ww on top for reference.

-Brad

isand66's picture
isand66

Thanks for the response.  I will have to be on the look-out for WW Semolina flour.

Ian