Durum-Kamut Italian Bread
Earlier in the week I attempted to make a bread using a raspberry dessert wine and I didn't take my own advice and used too much wine in the bake. It did not develop properly and the final bread ended up gummy and is now food for my compost pile.
For my next bake I wanted a more simple bread and after watching an episode of Lidia Bastianich's TV show on Italian cooking I had a craving for a nice hearty Italian Durum Semolina type bread that you can dip in sauce or olive oil.
I recently made bread with Kamut which has a similar color and nutty flavor like Durum wheat and I wanted to combine the two together along with some organic Bread Flour I just received from KAF to add enough gluten to pull it all together. Kamut wheat does not have a strong gluten structure so it's important to combine it with a flour that has a higher protein level.
I have to say that this dough came together as a nice silky moist and tacky dough and was easy to work with. The final bread had a wonderful yellow crumb which was nice and open. The crust was just chewy enough as to be ideal and made this a joy to eat dipped in some olive oil with a little roasted red pepper.
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled. I usually do this the night before.
Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Mix the flours, and 375 grams of the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. Next add the salt, starter (cut into about 7-8 pieces), and olive oil and mix on low for a minute. Add the rest of the water unless the dough is way too wet. Mix on low-speed for another 4 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and shape as desired. I made 2 loaves using my bannetons. Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.
The dough will take 1.5 to 2 hours depending on your room temperature. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 1 minute lower the temperature to 450 degrees. Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.