Community Bake - Durum Wheat - Semolina Rimacinata
The following are a compilation of my bakes for the Durum Wheat - Selmolina Rimacinata Community Bake.
I wanted to bake 100% Semolina Rimacinata following the Pane di Altamura. Both this bake and Bake #2 were shaped as batards, though. When it comes to anything Italian, my attention turns to Michael, aka ‘mwilson’. Mike’s formula and method was my guide.
This one didn’t proceed as anticipated. The dry levain grew tremendously, but the actual bulk fermentation of the dough failed to rise. I still have no idea why. In order to salvage the dough 0.5% CY was added after waiting hours for the dough to rise during the BF.
According the Michael’s instructions, the dough was well developed. This was more difficult with durum than it would have been with typical wheat. The gluten was super tough and elastic. But with adequate kneading it became supple and cohesive.
Considering the initial lack of rise during the BF, I was happy to have saved the loaf. After baking Bake #2, I believe that if the dough was allowed to BF long enough, it would have risen appropriately.
NOTE -this dough may have been over worked. The crumb color had a yellow hue, but not as much as expected. The image does a poor job of representing the actual color. I later learned that using the flash helped to render a much more accurate hue.
Like the previous bake the bulk ferment took quite a while to double, as Mike recommended. It took 2 hours @ +76F and 4 hours @ 80F. IMO, the dough over-fermented. It was bloated and fragile. I actually thought the bread was a huge flop, but decided to bake it anyway. To my surprise the oven spring was great! This flour seems quite different from typical wheat. There is much to learn.
My wife loves it... For me, it was OK, but nothing to write home about. Patsy and I have been married 34 years, and I can say that our taste are completely opposite. The loaf was wrapped in a cloth overnight to keep it soft. And soft it was - a good thing.