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I decided to just go with a 100% hydration dough  levain, more or less following the recipe but modified a little.  The brand of Semolina rimanciata is Caputo - it is hard to find this flour here so very happy to have some, even if it is expensive.

Bread flour 40%

Durum flour 60%

overall hydration 75%

Salt 2%

Toasted sesame seeds 5%

23/1/21 4 pm refresh starter 10+20+30

11 pm start of levain build 30+30+30

24/1/21 7 am build final levain (enough for 3 loaves) 70+150+150 

 Table of Contents for my BLOG

The following are a compilation of my bakes for the Durum Wheat - Selmolina Rimacinata Community Bake.

Bake #1

A few years ago, I was experimenting with various ways to increase the acidity of sourdough bread and found that I needed a way to produce levains that were similarly mature but at various hydration levels, including some as high as 250%.

Jan. 23, 2021.

Ilya's durum bake #1

Baked a bread in the style of the Hamelman formula provided in the first post. Had to deviate slightly, due to flour availabilty: I had just under 100g of semola remacinata left, and half a bag of pasta flour that is 50% durum. So combining that I could make a ~60% durum 900g loaf, but had to use the 50% durum pasta flour in the levain instead of bread flour. I included 30 g toasted sesame seeds. Here is my formula: https://fgbc.dk/181m

After about 1.5 years of sourdough baking I'm happy to share and announce that I had uploaded my 1st sourdough tutorial on Youtube.. Do check it out!!! Thank you and enjoy!! Link Below!

             https://youtu.be/U3dWrscmXfU           

Credits to: Trevor Jay Wilson

I said i would do a second rendition CB following the Caputo Integrale /. Granoro Semola Rimacinata. (100% Italian Flours).Everything was done almost exactly the same except the use of 50% Wallaby Bakers Flour and the use of Toasted Black Sesame seeds, I was going to reduce the fresh yeast as discussed with Benny  but in the end used 2% again. a better eye was kept on this dough and i elected to use the Sassafras clay baker this time around.

This is my second attempt at the home oven home milled soft white wheat pizza napoletana from Adam Leonti's Flour Lab.  The first attempt was posted here.  This version uses a sourdough starter instead of the yeast called for in the recipe and I increased the hydration from 63% to 70% -- an adjustment based on experience with the first attempt (I would probably take the mean of these next time).  The bran was sifted with a #50 mesh and added to the starter ahead of time.