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