The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Durum 00 Sourdough

Isand66's picture
Isand66

Durum 00 Sourdough

Time for a nice grilling and sandwich style bread.  This one is fairly simple for my twisted mind...fresh milled Durum flour, Caputo 00 flour, AP flour in the levain and olive oil.  I also used some white sesame seeds and smoked sesame seeds for the topping.

I used some Durum flour in the levain as well with the AP flour.  I think the extra Durum really brought out the nutty flavor this style of flour brings to the party.

The end result was a wonderfully tasting bread with just the right amount of sour. This bread is great for dipping the Sunday gravy as well as with some cheese or dipped in olive oil.

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Formula

Durum 00 Bread (%)

Durum 00 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,  and 400 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), olive oil and balance of the water, 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.

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For your viewing pleasure here are some pictures from my gardens.  Soon the cone flowers will start blooming which I always look forward to.

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Comments

FrugalBaker's picture
FrugalBaker

Ian and great pictures too. Thanks for sharing.

Isand66's picture
Isand66

glad you like the bread and photos.

Regards

Ian

dabrownman's picture
dabrownman

Very Italian too.  Just perfect inside and out.  Wow the garden is really starting to kick in  too - mine is all dust now with it being 112-114 F very day for some time now,  Well done!

Lucy sends her best to her furry friends in the cold climes and

Happy baking ian

Isand66's picture
Isand66

Thanks DA.  I was very happy with this one.  Your last Kamut bake gave me a push and it was well worth it.  My office testers didn't leave a scrap.

Sorry your gardens are in Pompei mode but guess that's the price you pay for enjoying mild winters.  ive done a lot of work on the gardens this season after putting in the fence for the dogs since I had to clear out a bunch of overgrown areas.  

Glad you enjoyed the bread and garden photos.

Hi to Licy from her LI brothers and sisters and happy baking and barbecuing!

bakingbadly's picture
bakingbadly

Looks and sounds great, Ian! Heck, I'm sure my Italian and French clients would enjoy this bread. Seems appropriate for sandwiches and likely versatile (compatible with an assortment of fillings).

Zita

Isand66's picture
Isand66

Thanks Zita.  I think they might like this one too.   It's pretty simple and full of durum flavor.

Look forward to seeing some of your new breads and hearing about your business.  I'm working on some new product categories in home decor at work so maybe I can find a source for my products in your neck of the woods one day and come and visit.  I will be in China again in the fall.  How far are you by plane from Hong Kong?

Regards

Ian

bakingbadly's picture
bakingbadly

Sadly, I haven't experimented much with newer breads. Heavy work load, lack of equipment, staff, and space limits my ability to produce a variety of breads at greater quantities. However, I've been experimenting on cookies (for cafes) and will soon move into a larger space, with new equipment. 

Honestly, I don't know what's going to happen. Each time I have a plan, opportunities and obstacles spring at me and steers me to a different direction. That's the nature of doing business in Cambodia!

From Hong Kong, it's about a 3 hour flight to Siem Reap.

Jolly bakings,

Zita

Isand66's picture
Isand66

Sorry to hear you are having so many issues.  I'm sure one way or the other you will end up walking the path you need to to get where you want to end up.  I have no doubt based on what you have done so far with so little and so many obstacle you will get there!

If you need any cookie recipes let me know.  My wife owns every baking book known to man-kind.  I have so many cookbooks and baking books I can't even count them! 

Wishing you all the best.

Ian

 

alfanso's picture
alfanso

Having grown up next door to a lot of Italian bakeries and grocery stores/delis, there was always the "Italian bread" for hero sandwiches.  I guess when I was younger I never made the association between durum wheat and the bread.  But I knew what I liked and the combination of flavors is amongst my favorites.  A few slices with some prosciutto (San Daniele for me!) or Genoa salumi and hard provolone and I'm in heaven.

Lovely looking sandwich loaves.

alan

Isand66's picture
Isand66

You are so lucky to have grown up experiencing such great Italian bakeries etc.  I moved from Brooklyn when I was only 2 years old but my grandparents used to visit us on Long Island almost every weekend and bring care packages including some great tasting bread from the local bakery. 

I look forward to seeing your rendition soon!

Thanks for your comments.

Happy Baking,
Ian

alfanso's picture
alfanso

 did not register here.  alan

Isand66's picture
Isand66

Not sure what happened nor do I remember what I said anymore! :)

I think I said you were lucky to grow up near such great bakeries and delis.  I used to work in Brooklyn for a little while and loved stopping by the Italian bakeries at lunch.

Thanks for your comments.

Regards,

Ian

alfanso's picture
alfanso

I grew up in the Bronx and just as in Queens and Bwookln (oops, I didn't just type that!), every Jewish deli and bakery and every Italian deli and bakery served breads that were so tasty, but in a way, ¿who knew that back then?  They were just good breads.  Mainly because  that was so normal for us.

if you look at my blog, you'll see that a bit back I did tackle the semolina batard.  I used the good Dr. Snyder's formula, and the results were just plain great.  Away from home again right now, but they are soon to be back on my baking deck when I return.

alan

dmsnyder's picture
dmsnyder

I'd choose them for Italian deli sandwiches any day.

David

Isand66's picture
Isand66

Thanks David.  Appreciate your comments as always.  I don't think you would be disappointed with this one.

Regards,
Ian

pmccool's picture
pmccool

I baked a durum bread from Hamelman's Bread a week ago - don't know when I'll get around to posting - and was quite pleased with the flavor and texture.  Like yours appears to have done, mine spread somewhat after taking them out of the brotformen and didn't exhibit much oven spring.  It may be that I pushed the fermentation just a little too far. 

Yours are much prettier adorned with their seeds.

Paul

Isand66's picture
Isand66

Thanks Paul.

You are correct in that there was not a lot of oven spring in this one especially with such a high % of Durum at 52%.  I'm actually eating a slice with breakfast with some cheese and it's still holding up nicely after almost a week.

Look forward to hearing more about your experiments with Durum.  I'm baking some Durum potato pretzel rolls tonight hopefully.  I am anxious to taste how they come out.

Regards,
Ian

pmccool's picture
pmccool

Hydration was 80%, I think.  So, much wetter than Varda's formula but with a little bit of bread flour to provide some structure.  Also a hybrid loaf, in that it uses both a levain and commercial yeast.  The flavor is wonderful; wheaty without being bitter and a very mild sourdough tang.  Very repeatable.  I was quite disappointed this morning to see mold spots on the as yet uneaten portion of the loaf.  It's only 9 days old, after all.  If you haven't already, give Hamelman's formula a shot.  It's definitely farther down the durum road at 90%.

Paul

Isand66's picture
Isand66

I have not made the Hamelman formula yet but I have made a 100% Durum loaf which came out pretty good.

Surprised about your mold issue.  How are you wrapping the bread?  I usually wrap in plastic wrap and usually don't get any mold until at least 14 days.  I guess it could depend on how humid your house is as well.

Regards,

Ian

Isand66's picture
Isand66

Paul, here is the link to the 100% Durum bread I had made: https://mookielovesbread.wordpress.com/2013/11/20/100-durum-semolina-36-hour-sourdough-bread/

I do recall it was a little flat but tasted great.

Cher504's picture
Cher504

I thank you (and my co-workers thank you!). The 00 flour makes this dough so smooth and lovely to work with! I scored some black sesame seeds - don't think they are smoked tho'. Here's a few pix

 and the crumb was nice and open, tender yet a little chewy. yum!  

Many thanks and happy baking!

Cherie

Isand66's picture
Isand66

Wow!  That looks perfect.  So happy you tried this and enjoyed it.

Thanks for the update and photos.

Regards

Ian