The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Flour Loaf

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MANNA

Durum Flour Loaf

 

 

Picked-up some durum flour and had some fun today. Let the loaf bloom in skibum fashion.

 

Durum loaf

 

Poolish

100g Durum

125g Water

0.5g Yeast, Instant

Let ferment overnight

Dough

280 Water

All of poolish from last night

mix to loosen-up the poolish

189g Durum

289g Flour, Bread (~12.5% protein)

12g Salt, Kosher

5g Yeast, Instant

Mix into a smooth dough.

Let rise intill doubled. Pre-heat oven to 450 degrees F. Shape dough. Place into brotform, top side down, and let rise intill doubled. Place risen bread into pre-heated cast-iron double cooker seam side up. Place in oven and cover with other half of pre-heated cast iron cooker. Let bake covered for 20 min. Uncover and bake for an additional 10 to 15 min. Remove and let cool.

 

 

PASTA:

2-3/4 Cup Flour, 3 Eggs and one egg yolk, 1 to 3 tbsp tepid water. Place flour on counter and make a well in the center. Crack eggs into well. Start mixing with fork. Slowly start incorporating flour into the center. When it starts to ball-up begin kneading with your hands. The dough will be stiff and dry. Add water a tbsp at a time. The dough should be dry and stiff but whetted through. Wrap in plastic wrap and chill for at least an hour. Roll out to desired thickness and cut into pasta shapes. Dust in flour and freeze anything not getting used.