37th bake. 02/05/2021. 2nd Durum CB: 78% WW durum, + KABF

Friday Feb. 5, 2021.

This is my 2nd loaf in the Semolina/durum Community Bake. Previous loaf here: https://www.thefreshloaf.com/node/67295/36th-bake-02032021-100-durum-fiber-wala

The goals here are to use mostly whole grain durum with a portion of bread flour to get a better crumb, and  to use enough sourdough starter and instant dry yeast to bake it tonight.

Here's the link to the community bake: https://www.thefreshloaf.com/node/67151/community-bake-semolinadurum-and-similar-grain-breads

and the specific comment: https://www.thefreshloaf.com/comment/480725#comment-480725

One of my over-arching goals in bread-making is to use a high percentage of whole grain, and this whole grain durum fits the bill. See my previous blog post for a photo of the flour package, purchased from a Patel Brothers grocery:  https://www.thefreshloaf.com/node/67295/36th-bake-02032021-100-durum-fiber-wala

 10:05 am - short soak of the WW durum to get it hydrated.

• 560 g of whole grain durum, "Fiber Wala" from Sher Brar Mills. www.sherbrarmills.com/
• 539 g bottled spring water.

10:45 am - mix in:

• 40 g of 100% hydration starter, 3 days in fridge since last fed, with KABF.
• 140 g KABF, King Arthur bread flour.
• 1/8 tsp instant dry yeast.
• 14.3 g salt. Salt and IDY were dispersed in the KABF prior to mixing into the main dough.
• 28 g more water.

11:00 am - finish mixing and a little kneading. Dough weight per scale: 1304 g. 

Put in oven with light on.

Total flour = 560 WW durum + 20 in starter + 140 KABF = 720 g.

Total water = 539 + 20 in starter + 28 = 587 g. 

Hydration = 587 / 720 = 81.5 %.

% WW = 560 / 720 = 77.8 %.

%PFF = 20 / 720 = 2.78%.

11:30 am - Stretch and fold.

12:30 pm - Stretch and fold.

1:30 pm - Stretch and fold.

2:20 pm - Stretch and fold.

3:00 pm - Stretch and fold.

[ 11:00 am - 4:20 pm:  5 hours, 20 minutes bulk ferment.]

4:20 pm - final fold, shape, put in lined and dusted 9.15" I.D. banneton.

5:25 pm - put in fridge. 1 hour 5 minute room temp proof.

Pre-heated oven to 475 / 450 F.  (1st number is thermostat setting, 2nd is an oven thermometer.)

Transfered dough to lid of Lodge combo cooker, 9" inner diameter.

[ 5:25 pm - 8:04 pm:  2 hours, 39 minutes fridge proof.]

8:04 pm - bake, covered, 450 / 425 F. 22 minutes. (Intended 20 min, but was doing laundry.)

8:26 pm - bake, covered, 425 / 400 F. 8 minutes.

8:34 pm - bake, uncovered, 425 / 400 F. 20 minutes.

8:54 pm - crust was not dark enough, continue baking.

8:54 pm - bake, uncovered, 425 / 400 F. 5 minutes.

8:59 pm - Crust looks dark enough, underside thumps well, internal temperature is 209.1 F.

My next, third, Durum CB bake here: https://www.thefreshloaf.com/node/67390/38th-bake-02092021-3rd-durum-cb-70-ww-semolina-kabf