Having recently exorcised a few of my sourdough demons, I am happy as a clam baking bread every weekend. This version is an adaptation of a formula that called for 100% durum semolina flour. I took a small step back by including some regular flour in the mix, just a tad. The dough is mixed the day before baking and rises for 12 or more hours in the fridge. The semolina flour – which must absolutely be the correct type – gives the crumb a yellow hint, and takes the taste of the sourdough into a new direction. A simple bread, with delicate flavor, but a hearty crust just like expected from a rustic sourdough.
SEMOLINA SOURDOUGH BOULE
(adapted from Michele, at The Fresh Loaf Forum)
to make the levain:
35 g sourdough starter at 100% hydration
140 g water
140 g Semola di Grano Duro Rimacinata
(you will use all the starter, make sure to save some of your leftover)
for final dough:
350 + 50 g water
4 g of diastatic malt powder
400 g semolina flour (Semola di grano Duro Rimacinata)
160 g bread flour
13 g salt
Make the levain 10 hours before preparing the dough. Mix all ingredients and leave at room temperature for 10 hours.
When the starter is ready, mix 350 g water with the malt and the starter (all of it). When well combined, add the semolina, and the bread flour, mix until a shaggy dough forms. Let it rest for 20 to 40 minutes.
Add the salt and the remaining 50 g water. Mix well (you can use a Kitchen Aid type mixer for 2 to 3 minutes in low-speed if you prefer).
Let the dough ferment at room temperature for 2 hours, folding the dough every 30 minutes. After the last folding, leave the dough undisturbed for 20 minutes.
Shape the dough as a ball and place in a floured round container. Leave at room temperature for 20 minutes, then refrigerate for 16 to 20 hours.
Remove the dough from the fridge 1 to 2 hours before baking in a 450F with steam for 20 minutes, then reduce the temperature to 430F and bake for 25 minutes longer, until dark brown.
Cool completely on a rack before slicing.
to print the recipe, click here
Comments: If you are new to sourdough baking, this bread could be a bit challenging. The semolina flour makes the dough pretty soft and very moist, it could scare a beginner into adding too much flour during handling. The original recipe called for only three cycles of folding, but I added one more. The dough asked for it, it had not developed enough “muscle” at the third folding cycle. I’ve been having trouble with my bread sticking to the banneton in long rises, so this time I took a different path and placed it inside a ceramic bowl heavily coated with rice flour.
It worked really well, the bread expanded a bit during the overnight stay in the fridge, and had a nice shape after baking. I left it at room temperature for a little over 2 hours before baking.
I wish I knew how to score the bread to get the amazing “flower effect” that Michele obtained, but until I see some type of tutorial for it online, I’ll have to accept a more old-fashioned, rustic type scoring. Take a look at Michele’s full post about it and marvel at his technique… I suspect the blade needs to be almost parallel to the surface of the dough instead of slashing deeply into it.
I am submitting this post to Susan’s Yeastspotting…
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