37th bake. 02/05/2021. CB: 78% WW durum.

37th bake. 02/05/2021. CB: 78% WW durum.

Feb. 4, 2021.

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. 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.

4:20 pm – final fold, shape, put in lined and dusted 9.15″ I.D. banneton.

5:25 pm – put in fridge.