A few weeks ago I finally had some good results with TxFarmer’s 36 Hour Baguette recipe and I have been wanting to try making some boules with this technique and see how they turned out. I decided to make a Durum starter and I cut the hydration down slightly from the baguette recipe. I followed the same basic method for mixing and retarding the dough with some slight modifications including using my mixer for the initial mix. I doubled the recipe from the baguette recipe so I could make 2 large boules.
The end result was a nice open crumb with an excellent crunchy crust and a nice buttery flavor. I do have to say while mixing this dough following this method it created one of the smoothest and most silky dough I have made to date.
Semolina Starter Build 1
30 grams Seed Starter (Mine is a 65% White AP starter)
60 grams Durum Flour (Do not use the Fancy Course Semolina)
60 grams Water at Room Temperature (80-90 degrees F.)
Mix ingredients in a bowl until thoroughly combined. Cover the bowl and let it sit at room temperature for around 8 hours. The starter should almost double when ready to proceed. If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.
Semolina Starter Build 2
Add to Build 1 Starter:
100 grams Durum Flour
100 grams Water at Room Temperature (80-90 degrees F.)
Mix ingredients in a bowl until thoroughly combined. Cover the bowl and let it sit at room temperature for around 4 – 6 hours. The starter should almost double when ready to proceed. If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.
Main Dough Ingredients
300 grams Durum Starter from above (note: you should have a small amount left over)
400 grams Durum Style Flour (KAF)
150 grams Whole Spelt Flour
300 grams French Style Flour (KAF)
20 grams Seas Salt or Table Salt
590 Ice Water
Mix the flour and the ice water together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.
The next day add your starter and salt to the dough and mix by hand until it is thoroughly mixed and evenly distributed. Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.
Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.
Put the dough back into the refrigerator for around 20-24 hours. I took it out about 20 hours later.
When you take the dough out of the refrigerator you want it to have almost doubled in volume. Mine only rose about 1/3 in volume. Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before.
Next, divide the dough and shape as desired. I made 2 boules and placed them in their respective baskets.
Cover the dough with a moist towel and let sit at room temperature for 1.5 to 2 hours.
Score the loaves as desired and prepare your oven for baking with steam.
Set your oven for 500 degrees F. at least 45 minutes before ready to bake. When ready to bake place the loaves into your on your oven stone with steam and lower the temperature immediately to 450 degrees. When both loaves are golden brown and reached an internal temperature of 205 degrees F. you can remove them from the oven. .
Let the loaves cool down for at least an 3 hours or so before eating as desired.
This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.