The Fresh Loaf

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38th bake. 02/09/2021. 3rd durum CB: 70% WW +semolina +KABF

idaveindy's picture
idaveindy

38th bake. 02/09/2021. 3rd durum CB: 70% WW +semolina +KABF

Feb. 9 - 10, 2021.

This is my 3rd bake for the Durum Community Bake. Previous blog entry, bake #2, for this CB is at: https://www.thefreshloaf.com/node/67323/37th-bake-02052021-78-ww-durum

Goals here are:

  • Increase the soak,
  • more fermentation (inoculation + time),
  • use less WW durum as a percentage -- it's just too sticky!
  • use some semolina (gritty type, and low bran) to keep the % durum high.

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Link back to the CB comment for this bake: https://www.thefreshloaf.com/comment/481192#comment-481192

Summary:

  • 69.5% WW durum flour, Sher Fiber Wala. 532 + 51 = 583 g. 
  • 12.4% regular semolina, low/no bran, the normal gritty stuff. 76 + 7 + 21 = 104 g.
  • (81.9% total durum: WW Fiber Wala + semolina). 583 + 104 = 687 g.
  • 18.1% King Arthur bread flour. 103 + 49 in starter = 152 g.
  • Total flour = 583 + 104 + 152 = 839.
  • 72.7% hydration. (not counting chia add-in.) 532 + 49 + 29 = 610 g.
  • 5.84% pre-fermented flour. 49 / 839.  (98 g of 100% hyd. starter.)
  • 3% dry whole chia seeds.  25 g.
  • Salt 17.0 g / 839 = 2.03%
  • 2 hours, 24 minutes soak.
  • 5 hours, 16 minutes bulk ferment.
  • 11 hours, 52 minutes final-proof in fridge.
  • 55 minutes total bake. 30 min covered. 25 minutes uncovered.

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Wed., Feb. 10, 2021.

9:13 am - Pre-heat oven to 490 / 465 F. (oven thermostat versus add-in thermometer.)

Baked on the 3.2 qt combo cooker lid, 9" i.d., with parchment paper and a little corn meal.

10:12 am - Bake, covered, at 475 / 450 F, 15 minutes.

10:27 am - Bake, covered, at 450 / 425 F, 15 minutes.

10:42 am - Bake, uncovered, at 425 / 400 F, 20 minutes.

11:02 am - The thump wasn't quite enough, and crust could be darker.

11:02 am - Bake, uncovered, 425 / 400 F, 5 minutes.

11:07 am - 208.8 F internal temp. Thumps okay.

11:19 am - loaf weight = 1327 g, 2.92 pounds.

 

Next bakes, 4, 5, and 6 are at: https://www.thefreshloaf.com/node/67434/bakes-381-382-383

Comments

idaveindy's picture
idaveindy

22 hours after baking, I cut it open.  Tastes good. But crumb is mostly closed, spongey and rubbery.

Not as dense as previous WW durum loaves, probably because of lower hydration. 

Still goes well with olive oil. Still makes good toast.

First photo is with flash, second photo is without flash.

Link back to the CB comment for the crumb photo: https://www.thefreshloaf.com/comment/481273#comment-481273