The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Rye Sourdough Act 11

isand66's picture
isand66

Durum Rye Sourdough Act 11

This is another version of bread I baked last fall.  I changed up the flour combination and used a Durum starter as well.

I was very happy with the moist crumb and the combination of flours made for a perfect rye sandwich bread.  The crumb was perfect for this style of bread and I would certainly bake this one again.

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Formula

Durum Rye Bread Act 2 (%)

Durum Rye Bread Act 2 (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.

 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) 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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Comments

Yippee's picture
Yippee

I've got to give it a try to experience the silkiness you described.  I can tell how moist the crumb is by looking at the picture.  This loaf indeed makes a good sandwich bread. How's the aroma?  I'm confused about durum and semolina, are they the same? Did you get the durum in berry form??? and then grind it to flour? Thanks for sharing, miss seeing your garden. 

Happy Baking!

Yippee

 

isand66's picture
isand66

I'm glad you liked it and sorry I didn't post any garden shots this time.  Promise I will for next post :). The cone flowers which are my favorite are starting to bloom.

The aroma was pretty amazing....only bread heads like us smell a freshly baked loaf like its a newborn :).

The word semolina refers to the grind level of the durum berry I believe.  I buy the berries and grind them myself but you can certainly use store bought but you don't want to use the course pasta variety.

Happy Baking and look forward to your next post.  P.s. Just got back from visiting some nurseries on the East End of LI so I'm off to plant the new acquisitions!

Regards,

Ian

STUinlouisa's picture
STUinlouisa

That is some good looking bread both in and out. Bet it tastes as good as it looks. Where do you get your Durum mine is running low and my source is out of stock until harvest?

Stu

isand66's picture
isand66

this was mighty tasty and made a great sandwich.

I buy my berries from www.breadtopia.com.  If you order enough tough the shipping won't kill you.  Was not able to find a cheaper source anywhere else.

Regards,

Ian

STUinlouisa's picture
STUinlouisa

Unfortunately that is also my source and I agree the price is the lowest found including Wheat Montana which is where they get the berries from. Breadtopia is fairly close by, about an hour's drive, I went there a little over a year ago to pick up a mill because I wanted to see one work in person. They are very nice folks. Guess I'll have to wait and use up other grain stock.

isand66's picture
isand66

Wow...guess it's a good thing I still have some berries left!

 

Ru007's picture
Ru007

Nice bake Ian! I really like the scoring, its very pretty. 

The crumb looks so soft and moist, must have made a great sandwich. 

Does this loaf keep well at room temperature? 

Ru

isand66's picture
isand66

Appreciate the kind words Ru.

I'm glad you liked it and it did make a great sandwich bread.

It certainly keeps well as do all of my breads made with a SD starter.  I usually wrap it tightly with plastic wrap which I find mostly works great.  If they are rolls I cover with a clean kitchen lint free towel.

Look forward to your next post.

Regards,
Ian

PalwithnoovenP's picture
PalwithnoovenP

I agree, the scoring is unique and spectacular. Durum has a special taste and quality as you said.Have you tried to make durum starter made with durum from the start then patiently tended for days until active since you like durum breads. I wonder if it's possible.

isand66's picture
isand66

I'm glad you liked the bread and my scoring.  I belong to a few bread groups on Face Book and some people there are doing some insanely creative scoring.  My scoring still has a way to go to match their artistry but I was happy with the way this one came out.

I have made a almost 100% Durum starter in the past by building it up in two steps and it came out great.  Not sure if you can readily get your hands on any Durum flour or berries in your neck of the woods, but if you can I'm sure you would like it's nutty and sweet flavor.

Look forward to your next creation.

Happy Baking!

Ian

dabrownman's picture
dabrownman

favorite amount for JDR sandwich bread no matter what other flours are added to make the 100%.  Durum and first clear would be a nice combo to make up the difference.  Now you need some smoked pastrami for Father's Day to but between a couple of slices.

You are on the same rye page with Lucy this week,  She has a strange 60% whole rye with 40% whole wheat SD/YW bran levain concoction going where half is sprouted with some BMS, molasses, Manilla mango, caraway, coriander and walnuts.  Maybe we will make it in that wonderful Oriental Pullman that we haven't used the lid yet.

Great looking bread Ian.  Love the fancy do scoring and happy baking. 

isand66's picture
isand66

I think you and Lucy would like the flavor of this one.  It was nice and moist and the caraway seeds and fresh rye gave it that deli rye flavor.  I was using a new mill attachment called the "Mock Mill" which I'm testing out for the company.  It is made by the original designer and creator of the Komo mills and I have to say it give me so much more control than my Nutramill.  It's a little slower but I was able to get some real nice coarse pieces of bran to sift out which I've always had difficulty with getting with the current mill I have.

Lucy's latest concoction sounds very interesting and I will look forward to hearing how it turns out.

I'm working on a SD focaccia based on Peter Reinhart's formula but converted to using a starter along with some Durum and 00 Caputo flour.  I have not made one of these in years so it will be interesting to see how it comes out.  Also have to post about some rolls I made during the week that came out very tasty.

Happy Baking and hello from Lexi, Max and the rest of the furry gang to you and Lucy!

 

trailrunner's picture
trailrunner

WOW! I just looked it up and that sure looks like the answer to everything I would ever need in the way of a mill. Will look forward to all of your report. Please do get back when you are finished testing. It seems that it has been out for a while. Hope this is it for my needs . So glad you posted. c

isand66's picture
isand66

I just milled some Hard Red Wheat for a bread I'm mixing right now.  I love that at the second finest setting it still leaves plenty to sift out and re-mill which I could never do in my Nutramill.  So far I'm very satisfied with this mill and highly recommend it if you have a Kitchen aid to use it on.  I will try and post a video review at some point when I have time, but don't hesitate to buy one of these.

nicodvb's picture
nicodvb

and moist as I like it, Ian. Surely it doesn't lack in flavor!

isand66's picture
isand66

Appreciate your comments.  It really was a very tasty loaf and was nice and moist.

Regards,
Ian

trailrunner's picture
trailrunner

I did a riff on your bread and it is wonderful !  Just posted. I don't have a mill yet but am very pleased with this formula. The whey adds spectacular highlights to the bread. Thanks again for all you do on  the creative side...I always like reading your posts. c

isand66's picture
isand66

I will look for your post in a minute.  Can't wait to see it.

I'm always happy to hear I could inspire you.  I do have to try adding some whey as well as making my own cheese soon, very soon :).

So happy you enjoy my posts.  I just added a new one a little while ago as well.

Happy Baking and enjoy the rest of your weekend.

Regards,
Ian

pmccool's picture
pmccool

It looks wonderful. 

Paul

isand66's picture
isand66

Appreciate your kind words.

Regards,
Ian

dmsnyder's picture
dmsnyder

Happy baking!

David

isand66's picture
isand66

Thanks David.  Appreciate your kind words.

Look forward to your next bake.

Regards,
Ian