They are 75% white 10% WW 10% spelt 5% rye and 80+% water. I like to bake the high hydration loaves darker. I turn off the oven leave and them in there with the door slightly open to dry them out.
Do you bake them in a form? I don't think I can handle the dough that wet. Max I tried was 74%, and that was a challenge, as the loaf would just not hold shape the moment it was out of the banneton.
No form but function. It is very dry where I live and the flours are quite strong plus the whole grain is home milled. Everyplace and ingredient has a threshold for how much water can be used before they get too sloppy. The recipe I used is from one of The Community Bakes hosted on this site.
I have yet to try adding spelt and rye to my breads, but I grew up eating rye bread (and still eat it when I can get my hands on god one), so it's definitely something I'll do in the future.
The semolina (actually referred to as semola rimacinata due to their re-milled and very fine powdery texture) gives the yellowish appearance to the bread. Also, my phone camera always captures the breads as a little more red than they actually are. But I do like my breads dark baked.
Semolina with 125% Rye Liquid Levain
Jeffrey Hamelman
Total Flour
Total Dough Weight (g)
1690
Prefermented
15.00%
Total Formula
Levain
Final Dough
Ingredients
%
Grams
%
Grams
Ingredients
Grams
Total Flour
100.00%
1000.0
100.00%
150.00
Final Flour
850.0
Bread Flour
25.00%
250.0
0%
Bread Flour
250.0
Durum
60.00%
600.0
0%
Durum
600.0
Rye
15.00%
150.0
100%
150.0
Rye
0.0
Water
67.00%
670.0
125%
187.5
Water
482.5
Salt
2.00%
20.0
Salt
20.0
Starter
3.00%
30.0
20%
30.0
Levain
337.5
Totals
169.00%
1690.0
245%
367.5
1690.0
Day 1 is the levain build.
Day 2
1. Mix water, levain and flours, autolyse for 20 minutes
2. Add salt, pinch and fold to incorporate.
3. 300 French Folds: 150 FFs, 5 minute rest, 150 FFs. Dough will be rubbery and moist, but not wet. Will break apart and come together a few times during FFs.
4. Transfer dough to a lightly oiled bowl, and cover.
5. Bulk ferment for ~ 2 hours with 3 stretch and folds at 40, 80 & 110 minutes. Dough remains pliable throughout. *My kitchen is a pretty steady 78-80dF, so a cooler kitchen will need an “appropriate” amount more time to bulk ferment.
6. Retard for at least 1 hour. Most of the time I retard overnight before next step. In general, it just plain doesn’t matter all that much!
7. Divide, pre-shape and shape. Seal seam well, the low hydration may separate it. Onto couche, seam side down. The dough remains moist, very modest amount of flour is required on couche.
8. Refrigerate for a total of at least 8-12 hours.
Day 3
9. 45 minutes in advance, pre-heat oven to 480ºF with baking stone. Sylvia’s Steaming Towel(s) into the oven 15 minutes pre-bake.
10. Score and transfer loaves to baking stone. Steam oven pouring ~2 cups of water into pan of pre-heated lava rocks, turn temperature down to 460ºF.
11. After 13 minutes, remove steam. Continue baking for at least another 13-15 minutes for baguettes, or as much as 5-10 minutes or more for batards, or until loaves are deep golden, internal temp ~205dF. Vent breads in oven for 2-4 minutes.
Once all of this craziness is over, I'll try to find some place where I can buy semolina rimacinata. The places I've seen in the past had it listed for roughly 5X of regular unbleached all-purpose flour.
Cooper, the American term for semolina remacinata is "Fancy Durum Flour." General Mills has four durum products in 50 pound bags, two varieties of semolina, and two varieties of "Extra Fancy". Durum flour is just durum wheat milled to smaller particle size than semolina. Find them somewhere on this page, https://www.generalmillscf.com/products/category/flour
If you have any local Indian grocery stores, such as Patel Brothers, you can get several brands/varieties. Sher Brar Mills of Canada -- www.sherbrarmills.com (web site temp down)-- sold in my local Patel Bros, has two varieties: "Desi Style" low/regular extraction, and "Fiber Wala" higher extraction (more fiber/ash). These are true flours, not gritty semolina, and come in 20 pound bags. Another is "Temple" brand, but it is a reconstituted flour, with bran and enrichments(vitamins) added back in. I've seen Temple brand in 10 lb bags.
Now I know the other terms to search by. Of course, the challenge is to find it in 5 lbs or 10 lbs bags. I am not ready to buy flour in 25 lbs bags, because I just don't go through it that fast!
By the way, when I buy flour, I always go for unbleached, since I figured the less chemicals touched the product, the better. Would you agree with that approach? Or does bleached flour has some advantages, other than color?
Let's break (bread) the internet.
Do they contain whole wheat, or you just bake them this dark?
They are 75% white 10% WW 10% spelt 5% rye and 80+% water. I like to bake the high hydration loaves darker. I turn off the oven leave and them in there with the door slightly open to dry them out.
Do you bake them in a form? I don't think I can handle the dough that wet. Max I tried was 74%, and that was a challenge, as the loaf would just not hold shape the moment it was out of the banneton.
No form but function. It is very dry where I live and the flours are quite strong plus the whole grain is home milled. Everyplace and ingredient has a threshold for how much water can be used before they get too sloppy. The recipe I used is from one of The Community Bakes hosted on this site.
I have yet to try adding spelt and rye to my breads, but I grew up eating rye bread (and still eat it when I can get my hands on god one), so it's definitely something I'll do in the future.
I will ask you as well - these look much darker than my loaves. I wonder if I underbake mine. May I ask what temp of the oven you used and the time?
If there's a recipe for these that you could share, I'd love to see it!
The semolina (actually referred to as semola rimacinata due to their re-milled and very fine powdery texture) gives the yellowish appearance to the bread. Also, my phone camera always captures the breads as a little more red than they actually are. But I do like my breads dark baked.
Day 1 is the levain build.
Day 2
1. Mix water, levain and flours, autolyse for 20 minutes
2. Add salt, pinch and fold to incorporate.
3. 300 French Folds: 150 FFs, 5 minute rest, 150 FFs. Dough will be rubbery and moist, but not wet. Will break apart and come together a few times during FFs.
4. Transfer dough to a lightly oiled bowl, and cover.
5. Bulk ferment for ~ 2 hours with 3 stretch and folds at 40, 80 & 110 minutes. Dough remains pliable throughout.
*My kitchen is a pretty steady 78-80dF, so a cooler kitchen will need an “appropriate” amount more time to bulk ferment.
6. Retard for at least 1 hour. Most of the time I retard overnight before next step. In general, it just plain doesn’t matter all that much!
7. Divide, pre-shape and shape. Seal seam well, the low hydration may separate it. Onto couche, seam side down.
The dough remains moist, very modest amount of flour is required on couche.
8. Refrigerate for a total of at least 8-12 hours.
Day 3
9. 45 minutes in advance, pre-heat oven to 480ºF with baking stone. Sylvia’s Steaming Towel(s) into the oven 15 minutes pre-bake.
10. Score and transfer loaves to baking stone. Steam oven pouring ~2 cups of water into pan of pre-heated lava rocks, turn temperature down to 460ºF.
11. After 13 minutes, remove steam. Continue baking for at least another 13-15 minutes for baguettes, or as much as 5-10 minutes or more for batards, or until loaves are deep golden, internal temp ~205dF. Vent breads in oven for 2-4 minutes.
Once all of this craziness is over, I'll try to find some place where I can buy semolina rimacinata. The places I've seen in the past had it listed for roughly 5X of regular unbleached all-purpose flour.
Cooper, the American term for semolina remacinata is "Fancy Durum Flour." General Mills has four durum products in 50 pound bags, two varieties of semolina, and two varieties of "Extra Fancy". Durum flour is just durum wheat milled to smaller particle size than semolina. Find them somewhere on this page, https://www.generalmillscf.com/products/category/flour
If you have any local Indian grocery stores, such as Patel Brothers, you can get several brands/varieties. Sher Brar Mills of Canada -- www.sherbrarmills.com (web site temp down)-- sold in my local Patel Bros, has two varieties: "Desi Style" low/regular extraction, and "Fiber Wala" higher extraction (more fiber/ash). These are true flours, not gritty semolina, and come in 20 pound bags. Another is "Temple" brand, but it is a reconstituted flour, with bran and enrichments(vitamins) added back in. I've seen Temple brand in 10 lb bags.
Now I know the other terms to search by. Of course, the challenge is to find it in 5 lbs or 10 lbs bags. I am not ready to buy flour in 25 lbs bags, because I just don't go through it that fast!
By the way, when I buy flour, I always go for unbleached, since I figured the less chemicals touched the product, the better. Would you agree with that approach? Or does bleached flour has some advantages, other than color?