Leftover Levain Bread or 123 Durum Semolina with Honey
I always make a bit more Levain than I need because some sticks to the walls of the container and then I would end up short. This time, I guess I made a bit too much, and since I hate throwing away something I nurtured along, I figured a quick 1-2-3 bread with left over durum semolina and a touch of honey would do the trick.
155 g mature Spelt Levain (100% hydration made with Spelt bran and sifted Spelt flour)
325 g water
90 g durum semolina
375 g unbleached flour
11 g salt
10 g yogurt
25 g honey
- Mill the durum semolina into a finer flour.
- Mix water and levain well.
- Add durum and unbleached flour. Mix well and let sit for 75 minutes.
- Add salt, yogurt and honey. Mix in and do 75 slaps and folds.
- Let rest 30 minutes, do 40 slaps and folds.
- Let rest another 30 minutes and then do 10 slaps and folds.
- Do 2 sets of gentle folds at 30 minutes intervals. Let rest 15 minutes. Dough should be bubbly and jiggly.
- Place on unfloured counter and sprinkle with flour. Preshape into a round. Let rest 20 minutes and then shape into a batard.
- Place seam side down in a rice floured banneton. Cover and retard in fridge for about 9 hours.
- Heat oven to 475 F with granite ware roaster inside.
- Place parchment paper on bottom of pan, carefully tip loaf into hot pot, score, cover and place back in oven for 30 minutes.
- Uncover and bake a further 15 minutes at 450F.
Crust feel a bit hard so I wonder if I overbaked it. It is 3 am so I will see in the morning.