I have tried a lot of recipes lately but this one was outstanding. I made 2 loaves of this bread, one was eaten immediately and the second one I put it in the freezer. It is not such a big surprise to tell you that even the frozen one was eaten from a glance. And this, not because we were that hungry but because this bread is a jewelry. Its white crumb and dark crust are contrasting in a beautiful way adding to the impressive taste and texture also a pleasure to look at it first before taking any bite. Let's see the recipe...
Ingredients:
Preferment:
- 50g bread flour
- 50g whole wheat flour
- 100g water (warm)
- 16g liquid sourdough 100% hydration
- 700g durum flour
- 400g bread flour
- 750+50ml water
- the above preferment
- 15g salt
- 14g gluten powder (optional)
Directions:
- Day 1, 22:00, prepare the preferment by mixing all ingredients in a bowl and let it covered at room temperature (19ºC) for 8-12 hours.
- Day 2, 9:15AM, in the mixer's bowl add 750ml water, gluten powder and the 2 types of flour. Start the mixer for 10 minutes to insure that all ingredients are well mixed.
- Let the dough rest for 45" (autolyse phase).
- Day 2, 10:00 AM, add the preferment, salt and the remaining 50g water and mix well for 10 minutes.
- Day 2, 10:15 AM, cover the bowl with a lid and do the bulk fermentation for the next 3-4 hours. During this time do 3 stretch and folds (at 10:45; 11:30; 12:05).
- Day 2, 14:00, remove the dough from the bowl and put in on a board. Preshape 2 boules and place them in 2 floured bannetons.
- Do the final fermentation until 19:15.
- Day 2, 18:30, 45" before the bake, preheat the fire wood oven and let it cool to arive at 290ºC.
- Day 2, 19:15, reverse the bannetons on pizza peel and score the breads with a sharp blade.
- Slide the breads into the hot oven and bake for 30 minutes. You may check if the breads are uniformly cooked at half of the interval and if not, rotate them with 180º in the oven
The recipe was taken from Chad Robertson - Tartine Bread. (Semolina bread)
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