50/50 Durum - White flour sourdough from Classic Sourdoughs: I'm happy!
I'm new to this site and can't contain my joy at how the bread I just baked has come out, so thought it would be worth sharing.
The recipe is from Classic Sourdoughs by Ed and Jean Wood and is the Basic Durum Bread:
240ml (1 cup) ripe starter, white unbleached flour
15g butter (unsalted)
240ml (1 cup) whole milk
3/4 teaspoon salt
1 tablespoon raw caster sugar (15g)
210g (1 1/2 cups) Durum flour
210g (1 1/2 cups) unbleached all-purpose flour
I bulk fermented it for 12-hours after mixing it in the bread machine and didn't fold or degas it until shaping it for the loaf pan, as it didn't look like it had risen much. I then loaf proofed it for tow-hours and it rose a fair bit. It was baked hot (230 degree) with steam and then turned back to 185 degrees Celcius after 10-minutes. Total baking time of 50 minutes.
I'm looking forward to seeing the crumb not to mention eating it!
Anyone else out there experiemented much with Durum flour and how did it go? I'll be using it again.