Durum bread (version 2)

Durum flour is in fashion in my house these days and this is the second bread in row with durum flour. This time is one with less durum flour inside than the previous one. As it can be seen in the photo, the crumb got more aerated and the bread raised nicely.
If I am asked to chose between the 2 versions it will be difficult to decide which one is better. Both are excellent breads and worth to be done over and over again. Just take out the butter from the fridge ...



Ingredients:

• 700g bread flour 
• 300g durum flour
• 650g water (at 20ºC)
• 200g sourdough (100% hydrated)
• 20g salt

 
Directions and my schedule:

1. 9:50 AM Mix flours and water and let them for autolyse  for 40 minutes.
2. 10:20 Mix with all remaining ingredients in a standing robot for 10 minutes on a second speed.
3. 10:30 Bulk fermentation 4h30 at room temperature.(~19ºC)
4. 15:00 Shape 3 oblong loaves.
5. 15:20 Final fermentation in lightly floured bannetons 2h25 at 19ºC. 
6. 17:45 Preheat the oven at 260ºC with the baking stone inside.
7. 18:30 Bake with steam in the first 15 minutes at 260ºC and continue for another 30 minutes reducing the temperature to 230ºC.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 82.