The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum with Sprouted Durum Sourdough

isand66's picture
isand66

Durum with Sprouted Durum Sourdough

I wanted to make a fairly simple bread good for grilling now that the nice weather has finally arrived.  I decided to use up some of my fresh milled Durum and Sprouted Durum flours along with some European style KAF, cracked wheat and a little maple flavored balsamic vinegar to add a nice sweet after note.

I was actually surprised on how much I could taste the maple flavored balsamic as usually I barely notice it, but my taste testing panel at work didn't seem to mind or notice.

I made a Durum starter for this bake and actually did it twice since my mother starter was a little sluggish and I was not happy with the outcome the first time.  Depending on how lively your starter is you may want to do this as a two step build instead of the 1 step I have listed in the formula.

The end result was a nice flavorful durum bread with a moderately open crumb perfect for sandwiches or grilled bread.

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Formula

Durum -Sprouted Durum SD Bread (%)

Durum -Sprouted Durum SD Bread (weights)

Download the BreadStorm File Here.

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Levain Directions

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, Cracked Wheat and 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 balsamic vinegar, and mix on low for 6 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.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 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.   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 550 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 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 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.

Crumb

Comments

WendySusan's picture
WendySusan

and your other bread with the cherries too.  I'm going to branch out into other flours like spelt and durum but I'm leery about whether the hubby is going to like them.  He's the primary bread eater and old world/fashioned German loves his ryes!

Wendy

isand66's picture
isand66

Thanks Wendy.  Try just adding a little at a time of new flours and work your way up to higher percentages.  I bet he will love the nutty flavor spelt adds and what's not to love about Durum flour?

Good luck.

Regards,
Ian

dabrownman's picture
dabrownman

Love the crumb and that durum color,  Has to be extra tasty with the sprouted durum too.  Lucy loves the coring ton these too and wants to know why I can't do that.  I told her he needs to get her mater a lame.

Now that the block wall is foxed and painted the house painted, doors refinished and the pool fixed we finally hit 100 F this past week for the first time this year.  So now it is watering the grass, cutting it and trimming it for one more summer before I rock the grass this fall and don't have to it ever do that stuff in the heat ever again :-)

\Well done with the bread and happy baking Ian - Lucy sends her best to the buddies.

isand66's picture
isand66

Thanks DA and Lucy.  We spent the whole day moving dirt around and working on the lawn.  Trying to get a corner of the yard prepared for a small shed.  Have not even started preparing the new beds we are going to make since we cleared so much space after putting in the fence.  It's supposed to get close to 80 here today which I know is not like your smoking hot weather, but it will be nice (even though I will be in an office most of the day :().

Glad you guys liked the bread and maybe Santa will bring Lucy a new lame this year!

Regards,
Ian

Apple Betty's picture
Apple Betty

Your Durum breads always look great.  Love the texture of the crumb.  Reminds me a lot of some rye breads.  The color is wonderful.  I have your durum breads on my to bake list.  Hopefully soon I'll get one baked...I have the durum flour, but Spring garden planting is a priority.  Thanks for sharing.

isand66's picture
isand66

Thanks Betty for your kind words.  Glad you like this one and look forward to hearing how your Durum bread comes out when you give it a try. 

I hear you on the gardening....I spent most of the weekend digging etc. and I'm still not even close to be done. We put a fence in the backyard for the doggies so I have been cleaning up areas that we usually left alone to give us some privacy but now its a ton of work.

Anyway, look forward to hearing and seeing your future bakes once you have a chance to sneak one in.

Regards,
Ian