The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Durum 00 Bread

Isand66's picture
Isand66

Durum 00 Bread

This is a simple but flavorful bread I baked a week ago.  I used freshly milled Durum and whole wheat along with some KAF bread flour and potato flour.

I used some pistachio oil hoping to add to the nutty flavor but you couldn't really taste it so olive oil will do just fine next time.

The final bread came out very tasty with a moderate crumb and a nice nutty flavor you always get from using durum flour.

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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 8-12 hours or until the starter is nice and bubbly.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours,  and 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 oil 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. (I use a proofer set to 78-79 degrees and it usually takes 1 hour for initial proof and 1 hour for final proof after shaping).

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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Comments

alfanso's picture
alfanso

As we've discussed before, being a Bwonx boy, and you being a Brooklyn kid, we share the same love of those "Italian" style loaves.  Probably because of the semolina in them.  Well, also the sesame seeds didn't hurt either.  Anyway David Snyder has a killer formula for a semolina bread that I think you'd love to experiment with, and then come up with your own offshoot.  I've made it a number of times this past year, mostly as a batard, and is generally my favorite of the 20-30 different formulae that I bake.  Makes really great toast too.

alan

Isand66's picture
Isand66

Thanks Alan.  I'm glad you like it.

I've made a similar formula as the one you are referring to.  I love Durum as you know by now and keep trying different versions with different mixes just to make it interesting.  Look forward to your next bake.

Happy Baking!

Ian

dabrownman's picture
dabrownman

bread.  I want to dunk it in some minestrone before it gets too hot around here.   Should make some good bruschetta too not to mention some salami and cheese sandwiches.  This one really puffed itself up into the perfect shape too.  Well done as usual Ian.

Lucy sends her best to the East Coast Gang of 7.

Happy baking 

Isand66's picture
Isand66

Thanks DA.  Send over some of that homemade minestrone and I'll be glad to dunk it!  This one was tasty and did make some good grilled cheese and grilled bread as well. 

I have a barley bread with pecan and walnuts I'm working on now as well as some rolls using the 36 hour method with caramelized onions, potatoes and cheese :).

Max and Lexi are pooped from running around at the dog park but they still have just enough energy to say woof woof to Lucy!

Look forward to your next bake.

Ian

Windischgirl's picture
Windischgirl

Beautiful loaves, isand.  I love the flavor profile...and I need to bake tomorrow...and I gave all the ingredients...Hmmmm? I think you gave just inspired me!

 I do have a question, though: I just got a pair of those brotforms and foolishly threw away the hangtag, so I don't recall what the volume is per form.  Did you put all 1500 grams into one form?

 

Isand66's picture
Isand66

Thanks for your kind words.  I hope you give it a go or some version of it and I'm sure you will like it.

As far as the brotform, I have several different sizes and to be honest I don't remember which one I used but I did put all of the dough into this one.  If you have 9" version it should fit fine, or you can divide in 2 and do it that way.

Happy Baking,

Ian

JennyBakesBread's picture
JennyBakesBread

Great looking loaves, isand66!

Can I ask what potato flour is and what you're gaining by using this? Is it the same as potato starch (for thickening soups)?

Thanks, Jenny

Isand66's picture
Isand66

Hi Jenny,

Thanks for your comment.  Potato flour is actual potatoes that are dried and then ground like flour.  I like to use a small amount sometimes in my breads as it give the loaf some extra texture and moisture. 

Regards,
Ian

Reynard's picture
Reynard

Love these does-it-all-goes-with-everything breads :-) I bet it made some fantastic cheese toasties.

The girls send purrs and headbutts to your gang. They're both in the doghouse at the moment - especially Lexi. I won't repeat their shame on here, it's already bad enough that I forced them to confess to Lucy... Let me just say that they both embarrassed themselves rather thoroughly.

Isand66's picture
Isand66

Thanks Reynard.  Glad you like it and hope you get your hands on some Durum flour to try it.

Poor Lexi :(  I can only imagine what she has been up to :)

Cosmo was busy helping me finish my breakfast this morning and dove right into my cereal and cantaloupe.

My regards to Lucy the confessor and the rest of the gang!