The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Weekly SD bake

pul's picture
pul

Weekly SD bake

Hello Everyone

 

Following some irregular posting, here is a bake where I am using a bit durum. You can't even see it in the final bake, but hey it is a good start.

 

Levain

20 g starter (10 g from each starter I have been keeping)

50 g white flour

50 g water

Dough

All levain

160 g white

20 g semolina

70 g whole wheat

157 g water

4 g salt

Process

Dissolve the levain in water, add all flour and mix into a shaggy mass. Wait 30 min and add salt, knead a bit (<1 min). Wait for another 30 min and add another 10 g water and knead to incorporate. Apply 3 stretches and folds every 30 min, and bulk ferment for another hour. In total, the bulk fermentation was about 4 hours in the oven with lights on. Shape and retard in the fridge for 4.5 hours. Baked in a 230 C oven starting with a cold pot, 42 min with lid on + 10 min with lid off.

I have not scored, so I tried to get a more rustic look like Danni's. And success! Crumb is moist, meshed, and soft with a slight tang but nothing overwhelming. I have been baking bread that takes less than 10 hours from mix to bake and the results have been gratifying without sacrificing any flavor (at least to my tasting buds).

Comments

Abe's picture
Abe

Looks delicious. Nice flour mix.

100% durum flour sourdough isn't "out of this world" when it comes to flavour. It really is a mild grain. That is until you toast it and eat it the traditional way. Using it as a mix is nice.

pul's picture
pul

The flavor was nice in this bread. I have not been successful using high durum content, so I started adding as mix and so far so good.

not.a.crumb.left's picture
not.a.crumb.left

and the WW and durum and white mix works every time I think...especially with the colouring of the crust... Kat

pul's picture
pul

I have used rye as well instead of WW and the result was as good. Thanks.

 

dabrownman's picture
dabrownman

bread out of the oven in less than 8 hours and it tastes great!  Slow bread is the best but fast bread is also great if your taste buds aren't so picky and mine aren't.  I can't tell the difference between a 24 hour poolish or biga bread and a straight dough one either.  Well done and happy baking pul

pul's picture
pul

No picky taste buds here too, Lol.

I have been processing everything in one night: mixing, bulk fermenting, shaping, short retarding, and finishing baking the next morning at 6:00am. The levain is built the day before.

trailrunner's picture
trailrunner

I think it makes the gluten go wild in bread !  I always add some just because of the way the dough becomes automatically extensible with no effort. I also love the yellow. I just got a big bag of durum grains so I am now milling all my flour but unbleached. I sure can tell the difference. Beautiful bake !  c

pul's picture
pul

I just started using some and somehow the dough feels as you said. My durum flour has been around for a year, so I thought it was time to do something with it.

trailrunner's picture
trailrunner

durum is amazing for feeding your levain. It goes crazy over it. Love seeing your bakes. c