Durum Semolina Yeast Water Bread

25 Mar

This is my second attempt at a similar bread.  I wanted to use my new Apple/Orange Yeast Water to make a Levain for this bread and not use any other sour dough levain.  When I did this a few weeks ago I didn’t let the levain ripen long enough and the dough didn’t develop correctly.  This time I let the levain go for a good 12 hours and then refrigerated and used it the next day.  No problem this time with developing the dough correctly.

I used some fresh milled and sifted Durum flour along with KAF bread flour and Caputo 00 flour.  For some extra crumb softness I added Greek yogurt and olive oil as well.  The sifted out germ and bran from the Durum flour was soaked in some of the water for the dough and added back in the final mix.

All in all I was happy with how this one came out.  I was surprised the crumb wasn’t a little more open but it tastes great and made some excellent grilled bread brushed with some olive oil and topped with some sharp aged cheddar cheese.

Formula

 

Download the BreadStorm File Here

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 12 hours or until the starter is nice and bubbly.  I put it in the refrigerator overnight and used it the next day.

 Main Dough Procedure

Mix the flours , yogurt and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 1 hour.  Next add the salt, starter, and olive oil and mix on low for 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 520 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 

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