January 18, 2021 - 3:21pm
Community Bake - Semolina/Durum and similar grain breads
CB 1:
- home milled durum wheat (100% extraction) at 500g total (400 g mix + 100 g in levain) @ 70% hydration
- 20% PFF via sifted and remilled bran powder levain (#30, #40, #50 stack) final 12 hour build 5:6:10 at 56F
- overnight soaker (salted) from 400 g semolina
- 2% salt
- used a standard fold + roll batard shaping w/ tension which immediately created a bunch of pockmarks on the dough
- 12 hour final proof in fridge
- try increasing hydration next time
- reasonable oven spring but tight crumb (flavor is nice and "bright")
- monitored pH as I read comments that durum doesn't like acidity