Before I show you my bread, let me introduce my new friends to you. I’ve started a new hobby – vermicomposting – during the COVID quarantine. These red wigglers will produce “black gold” that will be very beneficial to my plants.
Hopefully, I will show you more beautiful flowers from my garden next time. Now, back to the durum bread. My formula and procedures are straightforward, and the bread is very delicious. By now you probably know my trick – CLAS. I bought a bag of durum berries, which cost me an arm and a leg, to make a durum CLAS so that my bread is 100% durum. Given the speedy one-day delivery and the successful outcome of the durum CLAS, I’d say the 13 was well spent. I have lots of durum flour. It would be nice if I can make CLAS out of it. Then I don’t have to buy another bag of berries that takes up storage space. I’m making a batch of CLAS using flour to see if it works.
I autolyzed the dough overnight. Therefore, it was very easy to handle. The rest of the procedures are just like making a regular white loaf.This loaf is 60% hydration. I don’t think it needs higher hydration for the simple shaping and scoring that I did, but I probably will increase the hydration a bit when I shape it into a hat-like loaf next time.
Total dough weight ~ 1.1 kg Autolysis overnight at room temperature, 97% extra fancy durum, 55.5% water, After autolysis, the dough became very pliable, smooth, and silky after a few folds. Dough Autolyzed dough, 3% durum CLAS, 4.5% water, 0.6% yeast, 2% salt, Mix in KA 600 ~ 2 minutes to fully incorporate all ingredients, a few folds to smooth and tighten the dough, Bulk 88F ish x 150 minutes, Two sets of folds in between, Shape, Proof 88F ish x 20 minutes Bake Preheat @ 550F, 482F x 10 mins with steam, 374F x 40 mins w/o steam,