I have made this bread recipe before but I was not patient enough to let it rise completely. After the bake I ended up with a flat and dense bread. With this lesson, this time I have improved 2 things: let it rise for more time and add a bit of gluten powder. Now look at this result... all my 3 breads developed a wonderful ear! The crumb is nicely aerated and the roasted sesame seeds added the cherry of the cake for a durum bread.
Ingredients:
Preferment:
- 150g bread flour (high protein type)
- 187g water
- 30g liquid sourdough (100% hydration)
Final dough:
- 250g bread flour (high protein type)
- 600g durum flour
- 482g water
- 15g salt
- 50g roasted sesame seeds
- 1 teaspoon of gluten powder
- the above preferment
Directions and my schedule:
- 18:45 (the day before) Mix the preferment.
- 9:30 AM mix all ingredients for 15 minutes using a standing mixer.
- 9:45 AM, do the bulk fermentation for almost 3h at room temperature ~ 20ºC (it can be longer if the temperature in the room is lower).
- 12:30 AM, take the dough out of the bowl and shape 3 oblong loaves. Put the shaped dough in floured bannetons and cover them with a towel.
- 12:45 start the final fermentation for 4h30".
- 16:30 turn on the oven at 260ºC to preheat the baking stone and a pan with lava stones under it.
- 17:15 Slide loaves into the oven on the hot baking stone. Pour 150ml of water on the lava stones in the pan under to create steam.
- Bake for 15 minutes at 260ºC and then reduce at 230ºC and continue to bake for 30 minutes.
This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 173.
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