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.