Durum Wheat Bread

This was my coming home, unassuming, loaf made under a strong jetlag insomnia and with a starter which suffered like me all the troubles of a long-distance flight.

Once back home, the first bread I wanted after weeks of artisan bread deprivation was a “neutral” white sourdough that could be enjoyed by all of us (my family does not share my love for hearty loaves) and which could go well with each meal of the day.

I also wanted something nourishing and healthy, so I added to my organic stone-ground white wheat a good amount (25%) of durum wheat, known to have a lower glicemic index, and also a smaller amount of whole-rye.  The resulting bread is an easy, versatile, and nourishing loaf (scroll-down for the method – anche in italiano).

DURUM WHEAT SOURDOUGH

You need: 400 g young liquid leaven*, 520 g water, 200 g durum wheat flour, 100 g whole-grain rye flour, 380 g bread flour, 120 g whole-purpose wheat flour, 3 and 1/2 tea-spoon marine salt. Suggestion for bread lovers: get a scale.

How to: 1) combine the leaven and the water and add all the flours, already combined. Mix for 3 minutes by machine (or 6 minutes by hand). Let rest, covered, for 30 minutes (autolysis). Add the salt and mix for further 3 minutes by machine (or 6 minutes by hand). 2) Transfer in a plastic or ceramic (or glass) container and let rest covered for ca 180 minutes, folding twice at 50 and 100 minutes. 3) Shape two medium sized loaves or three small ones and place in rising baskets. Let rest at room temperature for 2 hours, sealed in plastic bags and then let rest in the fridge for a minimum of 2-3 hours IF the dough still looks underproofed. To check for this, press the dough with your finger. If the dough doesn’t push back quickly, the loaf is ready. Otherwise it is not and can rest a little longer.

*young liquid leaven: the night before preparing the final dough, take out 30 grams of mature sourdough starter and combine with 200 g water plus 200 g bread flour.

NOTE: all of the flours were organic, local, and stone-ground.

PANE DI GRANO DURO A LIEVITAZIONE NATURALE

Ti servono: 400 g lievito liquido giovane*, 520 g acqua, 200 g farina di semola rimacinata, 100 g farina di segale integrale, 380 g farina di forza, 120 g farina 00, 3 e 1/2 tea-spoon sale marino.

Come fare: 1) combina il lievito liquido con l’acqua e aggiungi le farine, gia’ mischiate. Impasta con il gancio per 3 minuti a bassa velocita’ (o per 6 minuti a mano). Fai riposare, coperto, per 30 minuti (autolisi). Aggiungi il sale e impasta con il gancio per altri 3 minuti a bassa velocita’ (o per 6 minuti a mano). 2) Trasferisci in un contenitore di plastica, ceramica o vetro e fai riposare per circa 180 minuti, facendo le pieghe dopo i primi 50 e 100 minuti. 3) Forma due pani di dimensioni medie oppure tre piccoli pani e metti in cestini di lievitazione. Fai riposare a temperatura ambiente per 2 ore, chiusi in buste di plastica e, se ti sembrano ancora non lievitati a sufficienza, trasferisci in frigo e fai lievitare minimo per 2-3 ore.

*lievito liquido giovane: la notte prima di fare l’impasto finale, prendi 30 g del tuo lievito naturale usuale gia’ attivato (anche pasta madre va bene) e aggiungi  200 g d’aqua e 200 g di farina di forza.

NOTA: tutte le farine che uso sono organiche, locali, e macinate a pietra.

BAKING: Take out one loaf at a time from the fridge and let warm-up while the oven reaches 250 degrees (Celsius, 480 degrees Fahrenheit). Make sure to place also an empty baking dish in the lowest rack of the oven. Invert the loaf on a baking sheet covered with parchment paper or on a peel and then on the baking stone if you have one (I still do not own one). Throw several ice cubes in the lower part of the oven (in another baking dish) the moment you put the bread in. Lower the temperature immediately to 230 degrees (Celsius, 446 Fahrenheit) and bake for 45-65 minutes depending on the size of your loaf. You may also want to lower further the temperature during the last part of the baking.

COTTURA: Fai scaldare i pani (uno alla volta) a temperatura ambiente mentre il forno raggiunge i 250 gradi. Crea vapore con il tuo metodo preferito e abbassa la temperatura a 230 gradi non appena inseriti i pani (uno alla volta) nel forno e fai cuocere dai 45 ai 65 minuti (dipende dal forno e dalla dimensione dei pani). Durante la fase finale della cottura consiglio di abbassare ulteriormente la temperatura.

CONSIDERATIONS: To say I am glad I got myself into making this bread notwithstanding the tiredness (mine and of the starter) is a huge understatement. This bread has sustained us for a whole week and is still abundant, sliced, in the freezer. Lovely, lovely crust, soft and open crumb and a delicate taste. This will be my go-to white loaf for a while. Hope you can try it too, one of these days.

ps: if you still do not have a sourdough starter… check out my fool-proof post.

CONSIDERAZIONI: Sono contenta di aver trovato l’energia per fare questo pane anche se era il giorno dopo il mio ritorno ed eravamo tutti esausti per il jet-lag (incluso il mio lievito madre, che mi ero portata dietro). Dopo settimane in un posto dove il pane e’ un’esperienza da dimenticare eravamo tutti affamati di qualcosa di fragrante e sano. Come questo pane, che spero proverai anche tu un giorno di questi.

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