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

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 one 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!
  • and use some semolina (gritty type, and low bran) to keep the % durum high.



  • 69.5% WW durum flour, Sher Fiber Wala.
  • 12.4% regular semolina, low/no bran, the normal gritty stuff.
  • (81.9% total durum: WW Fiber Wala + semolina)
  • 18.1% King Arthur bread flour.
  • 72.7% hydration. (not counting chia add-in.)
  • 5.84% pre-fermented flour. 
  • 3% dry whole chia seeds.
  • 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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