The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

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

idaveindy's picture
idaveindy

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

Comments

idaveindy's picture
idaveindy

Because I could still knosh on the previous loaf, I was able to resist temptation and wait 36 hours before cutting into this one.  I waited about 2 hours for the loaf to cool and then put it in a sealable bag for 34 more hours.

The improved  taste makes it worth the wait.  And as Abe has said, it goes good with olive oil.

The loaf didn't rise much,  but the crumb is more open than the previous 100% ww durum loaf, this being 78% ww durum.