Pain au Levain with Atta Durum
Last month, while experimenting with durum flour, I hacked together a loaf that turned out to be surprisingly tasty. Fortunately when I'm hacking around, I'm disciplined enough to write things down just in case. Yesterday, I made it again, with a few minor changes, and it came out more or less the same as last time, so I'm declaring it a keeper.
w. 68% starter
Mix all but salt and autolyze for 1 hour. Mix in salt. Bulk ferment for 2.5 hours with 2 stretch and folds. Shape into boule, place in lined basket, and proof for 1 hour. Then refrigerate overnight (9 hours). Place on counter and proof until ready. Bake at 450F for 20 minutes with steam, 25 minutes without.
The last time I made this I did not retard overnight. This time I added a small amount more durum. Neither change seems to have had much of an impact.