100% Durum with Harvest Grains

   I haven’t made a 100% (or pretty close) Durum bread in quite some time.  After seeing some excellent posts of recent Durum bakes on TFL I decided to try a new version myself.

I decided to do a 2 step build for the levain to make sure it had a lot of strength to give some nice rise and structure to the Durum flour and it really did make a big difference.

I recently went on vacation to Vermont and of course stopped by King Arthur Flour and stocked up on some goodies including their Harvest Grain Blend.  This includes whole oat berries, millet, rye flakes, and wheat flakes and four seeds (flax, poppy, sesame, and sunflower).  I soaked these in hot water for a couple of hours and drained them completely before adding them to the final mix.  I’m sure it added some extra hydration to the dough which is not included in the formula.

I was very happy with how this one turned out.  The golden crumb is nice and fluffy and open.  The crust was perfect and overall the bread tasted fantastic.  This was incredible grilled, brushed with some olive oil and topped with some fresh mozzarella.

Formula

Levain Directions Build 1

Mix all the levain ingredients for build one (including the seed starter) together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.

Levain Directions Build 2

Add in the flour and water as indicated and mix until incorporated by hand.  Cover and let sit another 3-5 hours until doubled and you should see plenty of activity.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour 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 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  Harvest Grains drained and mix on low for 5 minutes.   If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flour.  After your autolyse add in the starter, salt, Harvest Grains and olive oil and mix on low to medium low for 15-20 minutes.

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 or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 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.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.

Take the breads out of the oven when done and let them cool on a bakers rack for as long as you can resist.

Tags: durum flour, food, KAF, olive oil, Sourdough