The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Leftover Levain Bread or 123 Durum Semolina with Honey 

Danni3ll3's picture

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


  1. Mill the durum semolina into a finer flour. 
  2. Mix water and levain well. 
  3. Add durum and unbleached flour. Mix well and let sit for 75 minutes. 
  4. Add salt, yogurt and honey. Mix in and do 75 slaps and folds. 
  5. Let rest 30 minutes, do 40 slaps and folds. 
  6. Let rest another 30 minutes and then do 10 slaps and folds. 
  7. Do 2 sets of gentle folds at 30 minutes intervals. Let rest 15 minutes. Dough should be bubbly and jiggly. 
  8. Place on unfloured counter and sprinkle with flour. Preshape into a round. Let rest 20 minutes and then shape into a batard. 
  9. Place seam side down in a rice floured banneton. Cover and retard in fridge for about 9 hours. 
  10. Heat oven to 475 F with granite ware roaster inside. 
  11. Place parchment paper on bottom of pan, carefully tip loaf into hot pot, score, cover and place back in oven for 30 minutes. 
  12. 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. 


solano's picture

I loved this color pattern.

Definitely a good use for your levain leftover!



not.a.crumb.left's picture

or does the little amount of durum affect the colour? Beautiful bake Danni and I really must get on baking with my durum flour... :D Kat

Danni3ll3's picture

but the loaf seems pretty white to me. One thing I noticed is that the colour of the semolina totally fades when I run it through my mill. I am not sure what that’s all about but I do find it odd. They wouldn’t be putting colour on the granules would they?

alfanso's picture

Yes, it is a funny thing how the semolina (#1 for instance) becomes lighter as durum flour.  Maybe the answer is, it just is - I can accept that.

That is a lovely bread, and as you may well know, I love semolina breads.

Like you, I always make more levain than I'll need, usually a pretty fair amount more that gets stored in the refrigerator for a next use in a high-percentage-of starter-build.

Buddy Holly

Danni3ll3's picture

And you are right, the crumb definitely has a yellow tinge to it. 

not.a.crumb.left's picture

lacy!   Very, very nice!

pul's picture

This loaf is beautiful and the bartad shaping is perfect.


isand66's picture

I'm like Alan and love this style of bread.  Don't be afraid next time to up the % of Durum for an even more flavorful bread.  I like to add olive oil which adds a nice silky feel to the dough.

Great job.



Danni3ll3's picture

The small amount of durum was what I had left over from another bake.

I have a great olive oil. How much would I add?

isand66's picture

that's what I usually add.