The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Poolish di grano duro

inumeridiieri's picture
inumeridiieri

Poolish di grano duro

Hi forum :-)

This is my last bread. Semolina durum wheat and poolish= good flavor :-)

Polish

Semolina durum wheat  300g

Water 300 g

Sourdough dry12 g

Fermentation 7 hours

Final dough

Poolish

Semolina durum wheat 400 g

Water 120 g

 Ciao forum

Danni3ll3's picture
Danni3ll3

The crust and crumb are perfect. I can almost taste the buttery flavour if this bread. Well done! 

inumeridiieri's picture
inumeridiieri

Very kind.

Ru007's picture
Ru007

Those are great looking loaves. 

That crumb looks so soft. 

Well done :)

inumeridiieri's picture
inumeridiieri

Thank you very much.

breadforfun's picture
breadforfun

That is a beautiful bake. I love the crumb and the very thick crust - reminiscent of Pane di Altamura. As one of several people in this forum who have been attempting (with only moderate success in my case) to achieve something like this result, would you mind clarifying a few details?

-when you say "dry starter" does that mean a low hydration starter or dry commercial yeast? (I assume the starter because 12g of yeast seems to be a lot for that amount of poolish, but I have been wrong before.)

-are you using rimacinata flour? (again I am assuming so)

-what is your kneading process?

-what are the baking parameters that give such a thick crust while maintaining the golden color crust?

Grazie!

-Brad

inumeridiieri's picture
inumeridiieri

I apologize for my english. I try to explain.

Dry starter is Sourdough in powder with yeast starter ( saccharomyces cerevisiae ) and malt flour...in the picture

I used rimacinata flour, in Italy it is very used :-)

I did four hours of autolysis ( 50% of water ) and knead for 10/11 minutes with spiral mixer.

Baked in the oven: 250°C * 10' 220°C * 15' 200°C *15'

The colour depends, in part, from malt flour

 

breadforfun's picture
breadforfun

Tu parli inglese multo buono, io parlo italiano solo un po'.

Ringrazi per la tua spiegazione, è molto utile. Proverò di riprodurre il risultato con la farina "Extra Fancy Durum" americano e spero che sia abbastanza simile. Non ho visto questo tipo di lievito negli Stati Uniti, quindi dovrò sperimentare per cercare di duplicarlo. Scriverò qualcosa se io sono anche un po' di successo.

Grazie,

-Brad

breadforfun's picture
breadforfun

Hi Gaetano,

I just posted some of my results based on your formula. It is a little different, but without your original post it would have taken me much longer to get there. Grazie mille!

-Brad

inumeridiieri's picture
inumeridiieri

You are very good. Soon try again to make bread of Altamura, I want to ask some advice to a friend of mine in those areas :-) then I will share with you what I can do.

Geatano

alfanso's picture
alfanso

Great crust and beautiful interior crumb.  alan

inumeridiieri's picture
inumeridiieri

Thanks for your appreciation.