The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Semolina with Oat Flour, Potatoes, Yeast Water and SD Starter

isand66's picture
isand66

Durum Semolina with Oat Flour, Potatoes, Yeast Water and SD Starter

Now that I have taken the dive bait and started baking with my Yeast Water Starter, it was time to try something a little more complicated.  Following the lead of my friend DA Brownman, I decided to try a combo yeast water levain and AP sourdough levain.  To make it interesting I made the yeast water levain using 100% durum flour in a 2 build process and combined this with my existing refreshed AP sourdough starter.

For the final dough I mixed in some Oat flour and some Wheat Germ for nuttiness along with a majority of Durum flour, some mashed potatoes with the skins and some walnut oil.

I have to say that this ended up being a great tasting bread with a wonderful crust and crumb.  I'm going to grill some for dinner tonight with some olive oil and grated cheese mixture which I anticipate will be mouth-watering.

The final bake had some excellent oven spring and like I said, the crust is nice and crispy with a perfect buttery and open crumb.

Yeast Water Starter Build 1

50 grams Durum Flour (KAF)

50 grams Yeast Water Starter

Mix the flour and Yeast Water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 4 hours.  The starter should almost double when ready to proceed to build 2.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 4 hours.

100 grams Durum Flour

50 grams Yeast Water

Main Dough Ingredients

125 grams Refreshed AP Starter (65% hydration)

250 grams Durum Yeast Water Starter (all of starter from above)

40 grams Roasted Wheat Germ

50 grams Oat Flour

455 grams Durum Flour

161 grams Mashed Potatoes (I like to mash them with the skins on and used red potatoes)

8 grams Walnut Oil

18 grams Salt (Sea Salt or Table Salt)

400 grams Water (80 to 90 degrees F.)

Procedure

Mix the starters with the water and stir to break it up.  Next mix in the flours into the starter mixture and mix for 2 minutes with your mixer or by hand.    Let the dough autolyse for 30 minutes to an hour in your bowl covered with a cloth or plastic wrap.  Next add in the salt, mashed potatoes and oil and mix on speed #2 for 4 minutes or by hand.  The dough should have come together in a ball and be tacky but not too sticky.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F's if you feel it is necessary.

The next day (or when ready to bake) let the dough sit out at room temperature for 2 hours.  After 2 hours form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours.  Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.  It should take around 20 - 30 minutes to bake  until both loaves are golden brown and reached an internal temperature of 200 - 210 degrees F.

Let the loaves cool down for at least an hour or so before eating as desired.

.

Comments

Franko's picture
Franko

Two fine looking crusty loaves with an open crumb and what sounds like a great combination of flavours Ian. You mentioned not too long ago you were working on  getting better photos of your breads... well your work paid off! Very nice shots of your breads, crumb and crust, as well as your garden, quite a pleasure to view. Thanks for a lovely post.

Franko 

isand66's picture
isand66

Thanks for the kind words Franko!

It is so much better to take photos outdoors without my built-in flash and it doesn't hurt that all my garden plants are starting to bloom.

I was very happy with how the yeast water starter worked in this formula.

 

Thanks again.

Regards,
Ian

dabrownman's picture
dabrownman

a wonderful color to bread on the outside and inside when making a whitish bread.  Haven't seen  such a nice open and irregular crumb like that in a while either.

The YW added spring makes all the difference!  It can amaze you sometimes.  Did you noticee thenYW taking away some of the SD tang?   The raisins are exceptionally explosive.

Like your cherries in the YW too!  Very nice baking Ian.    You've mastered YW pretty quick.  Nice job!  Love your garden too!  Beautiful flowers.

isand66's picture
isand66

Thanks DA for the kind words.

Yes, I did notice the bread is not as sour as usual which in this case is just perfect.

I am glad I gave this a try as it has opened up even more possibilities.

Thanks for the inspiration and the push!

The garden is just getting ready to explode with all of the flowers starting to bloom.  This is my favorite time of the year before it starts getting too hot.

Working on a traditional SD....well traditional in that it doesn't have Yeast Water.....it's baking now.

Stay tuned.

Regards,
Ian

SylviaH's picture
SylviaH

of your baking!  The loaves look beautiful with the flowers..all bloomed so pretty.  Nice work with the YW..kind of reminds me of fruit cocktail with the cherries :) Lovely crumb and crust and color.  Nice work!

Sylvia 

isand66's picture
isand66

Thank you Sylvia.

I appreciate your compliments.

Regards,

Ian

Floydm's picture
Floydm

Beautiful photos and delicious looking loaves, Ian.  Would you mind if I swapped out your current homepage post with this one?

-Floyd

isand66's picture
isand66

Thanks Floyd...I would not mind at all.  I would be honored.

Regards,
Ian

RedL's picture
RedL

I haven't had much luck with my yeast water yet but haven't given up.  It always turns my dough into a bubble gummy texture, very wierd.  I've mixed it with regular SD starter but the dough still comes out strange.  Your instructions are nice and clear so maybe I'll have better luck.

RedL

isand66's picture
isand66

Thanks Red L

Do give this one a try and let me know how it comes out.

  I think you will be satisfied.  Thanks again for the comments.

Regards

Ian

dabrownman's picture
dabrownman

a hot streak Ian with two covers in a row!!  Congratulations and in tribute to you while making a summer YW fashion statement....

isand66's picture
isand66

Thanks DA....I think my hot streak is following the weather..it went from 70 to 97.  Unlike by you it's not a Dry heat

dabrownman's picture
dabrownman

coming up at the end of the month.  It has been very dry, no rain for forever, so we need some badly.  Been hovering around 107 - 110 F every day. 

isand66's picture
isand66

I don't like the cold...but 107 is a bit too hot for me!  I hope you get a break soon.

It's been in the high 90's the last 2 days but that's nothing like what you have.

Good luck!

wally's picture
wally

Both of them, Ian.  And a really delicious open crumb you achieved.

Nice bake!

Larry

isand66's picture
isand66

Thanks Larry for the kind words.  Appreciate it.

Regards

Ian

noyeast's picture
noyeast

Inspiring loaves and pictures Ian, makes me want to bake right now !

Paul.

isand66's picture
isand66

Thanks Paul,

I appreciate the kind words....

Regards,

Ian

jarkkolaine's picture
jarkkolaine

This is the first time I hear about yeast water. And looking at your loaves, I might have to give it a go as well :) 

Cheers,

Jarkko

isand66's picture
isand66

Thanks Jarkko,

Appreciate the compliment.

Do give it a try.  There are many posts on TFL about it and I will be glad to share my experience although limited with it.

I have some dough I made the other day ready to bake tonight into rolls.  Hopefully they will be as successful as this one.

Regards,
Ian