This is a pretty simple durum semolina style sourdough bread made with high extraction home milled durum and Big Country whole wheat from Barton Spring Mills. The added egg yolks add a nice extra kick of moisture and flavor.
I milled and sifted the durum berries and whole wheat berries twice with a # 30 and #40 drum sieve. I really like the flavor of the Big Country whole wheat and paired with the fresh durum this was an excellent bread, perfect for mopping up sauce or grilled or toasted. The addition of the black and white sesame seeds were a welcome addition.
Formula
Levain Directions
Mix all the levain ingredients 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. Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Mix the flour and water (leave about 50 -70 grams to add after the first mix), 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), egg yolks and remaining water as needed and mix on low for 5 minutes. Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours. After your autolyse add in the starter, salt, remaining water and mix on low to medium low for 15-20 minutes.
Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
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 bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist.
mookielovesbread 
recipe is confusing to me. What is a seed starter if no starter is added to it? at no point in the recipe does it indicate when and how much starter to add.
Seed starter: 19g Water and 37g AP flour.. how much starter? and is my starter at 100% hydration?
Levain: 142g water and 200 AP flour and 27g Durum Bran.. no indication as to how the starter is built..
The seed starter is from your mother starter. Mine is kept at around 65% hydration and the 19 +37 grams is the breakdown of the 56 grams used to build the levain. Add the seed starter to the 142 g water and 200 Ap plus bran.
got it – thank you for quick reply!
No problem. Let me know how it turns out.
recipe is very confusing to me. It does not indicate when to add a starter.. i need to build a seed starter with 19g Water and 37g AP Flour but how much starter to add? Same with Levain.. no indication as to how much starter to add.