Sprouted Durum & Whole Wheat Sourdough
I made this loaf before I left for my trip to China but didn't have a chance to post it until now. It used freshly ground sprouted Durum flour and freshly ground & sprouted Whole Wheat flour along with some KAF high protein Sir Lancelot flour.
This bread turned out as good as I could have hoped for with the only thing I would change being to use a higher percentage of the sprouted flours. It had a nice earthy flavor from the sprouted flour combo with a mildly open crumb.
Download the BreadStorm File Here.
Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled. I usually do this the night before.
Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Mix the flours, and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. Next add the salt, starter (cut into about 7-8 pieces), and olive oil, and mix on low for 6 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and shape as desired. Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray. The dough will take 1.5 to 2 hours depending on your room temperature. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees. Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.
it is hard to go back. The add so much flavor to bread. This one has to be special for you since you like durum so much! It looks perfect inside and out and has to taste great. Looks like a keeper to Lucy too. She says howdy to her buddies and tells them spring is just a couple days away now and the ocean will be warm for swimming soon enough.
Happy Baking Ian,
Thanks DA. I agree. I'm loving the sprouted flour. The snow is mostly gone but it's still cold at night. Lexi will be swimming in no time! Hi to Lucy bug from all of her East Coast buddies.
Very nice, Ian, and welcome back.
Would you mind if I featured this on the homepage for a bit?
Thanks Floyd. That would be great. It's nice to be back.
Ian: Looks fantastic with beautiful scoring and crust. I am sure it tasted great. I just got back from England and have to post some of the breads I made there. Congratulations! Best, Phyllis
Thank you Phyllis. I look forward to seeing some of your recent bakes as well.
I'm also a huge fan of durum breads. So where do you find sprouted durum flour? Or do you get the berries and sprout them yourself? I have a good source in NYC for finely ground durum flour, but I've not seen the sprouted version or whole durum grain.
Appreciate your kind words. I sprouted the durum berries myself and milled them into flour. I doubt you will be able to find any sprouted Durum flour off the shelf. If you get a chance you should try sprouting. It's a little work but there is nothing like fresh milled sprouted flour.
Looks like you'll get me into sprouting in no time, Ian. Beautiful loaf, as always. Love that crust color.
Welcome back my friend!
Great to hear from you Khalid. Appreciate your kind words as always. It is hard to describe the almost earthy flavor that fresh sprouted and milled flour imparts, but once you get hooked there is no turning back! I hope your quest for your own place is progressing and look forward to hearing an update soon.