how to make durum bread

You did a fabulous job with those loaves, they look absolutely gorgeous. Durum flour is not available where I live, so I stone-milled semolina on its finest setting to make the durum flour. Note that, because of the great ability of durum flour to absorb water, this biga is firmer than the usual “firm levain.”, Mix the liquid levain at the same time as the biga and let it ferment for the same time. Method . First it sems to come together, then it almost melts, then after some time it comes back together wonderfully. The bread should have browned, and should sound hollow when knocked on the bottom. Of course they lose some of their softness and become more chewy - for me this is an advantage. Durum flour dough is much more extensible than dough made with "regular" flour. I have just looked through my books at formulas for pane pugliese. PM stands for "pasta madre", a firm starter (I keep mine at 45% hydratation). You do not want to deflate the dough. The use of water roux is interesting. Holding a very sharp knife or a lame at an angle, slash the length of the loaf and immediately transfer the loaf, parchment and all, to the hot baking stone. (So there's the reason it may/may not be "thirsty. Slip a pizza peel or a cookie sheet under the parchment and cover the loaf with oiled plastic wrap. Pre-heat the oven to 500ºF for 1 hour with baking stone and steaming apparatus in place. May 8, 2018 - How to make Durum Wheat Italian Bread Rolls with a soft and moist crumb and a delicious crunchy crust! Durum wheat has been used in bread making in many markets for centuries, including Italy, North Africa, and the Middle East. Petit Pains - Julia Child's French Bread Rolls - H... Add the salt to the bowl, and, using the dough hook, knead the dough on medium low for about 5 minutes, until the dough is smooth and begins to clear the sides of the bowl. The bread flour I use is 11.5% protein and close to Hamelman’s recommendation. I have a small cafe in LYme regis, Dorset, UK and I bake my bread every day: I stick to Peter Reinhart's ancienne bread (revised and suited to my taste): easy and great results. - Duration: 11:48. And almost half of it happened in the last two months. 200 g AP sourdough starter (recently feed and at its peak) 325 g bottled spring water. Nothing beats homemade bread - this looks like total comfort food! Of course it can be replaced by an equal amount of biga. Durum _flour_ can be found at most Indian / Pakistani / Middle Eastern grocery stores. It uses both a yeasted biga and a liquid levain. Would you share your formula for 100% durum bread? In the bowl of a stand mixer, whisk the flours and yeast together. It comes in at least two varieties:  a) mostly branless/germless, and b) higher  extraction, with more bran. Method Biga: Disperse the yeast in the water, add the flour, and mix until just smooth. Transfer the loaves to a cooling rack and cool for 1-2 hours before slicing. Thankfully it's super simple to make too! For more information, please visit the. or by hand? I gather he has not tried continued mixing until it comes back together, as you have. Most of the pani puglisi I have bought in Italy have those characteristics: the crumb is really open and irregular and still does not have that translucente, almost gelatinous look of so many high-hydration bread/it does not feel "wet", it keeps for days and days and days. zionfamilyhomestead.com/recipe/true-whole-wheat-bread-perfected Think bread, says Yvonne Supeene, Canadian International Grains Institute (CIGI) technical specialist in commercial baking technology. Then add the remaining durum flour, yeast and salt. I wrap bread in plastic wrap and put it into a plastic bakery bag. The same happens with Pain Poillane, which in fact for me it is edible only after 48 hrs it is made (before it is too fresh and moist), the same happens with my sourdough (at least 5 days) (and no, I do not soak it). The ingredients for carasau bread are simple so it’s easy to make at home, but it does require more leavening and baking than the average loaf. Basically, what you are doing is tightening the top so that the bread rises up by tucking under the "skin." Divide the dough into two equal pieces and pre-shape them as balls. s. it's not semolina. It's a delicious, versatile, and surprisingly easy-to-make bread you can bake at home yourself. In the close-up picture, David's version looks much better, I think (and the colour of the crumb is better too - golden). Uhm, I don't agree with your statement that durum bread keeps for days and days. Indeed, in a city like Rome, the habit of baking bread at home was long lost. I bet you could use emmer! I'm referring to bakery-bought bread, not to mine. Their "Desi Style" is mostly endosperm, branless/germless, like normal all purpose flour or bread flour. This is the first of the new recipes I have made. (If your oven door has a window, cover it with a towel to prevent water from spilling on it before pouring. Ancho Chili Chicken Tacos | Sous Vide Method, El Pollo Loco Chicken Tortilla Soup (Copycat). I always baked, but bread is something I never thought of doing while living in my homeland. I'm so glad! As long as you’re using a product made from durum wheat you’ll make a nice loaf of bread. Best bread I have ever made... soooooo good!! Like emmer, durum wheat is awned. I have first hand tales of old southern italy grannies  that literally worked the dough by hand for more than one hour. It's an everyday bread that's made fresh and eaten with curries, chutneys, and various other Indian dishes. 11:48. Beside above, what do you use durum flour for? I gave one of the loaves to a friend who grew up in a village near Rome. So I guess we have Apulia surrounded at least. I totally agree- myths need to be dispelled. Maybe it has to do with the quality of gluten in this flour. Proof, covered, for about 1 hour. The formula calls for 40% bread flour and 60% durum flour. Pour the boiling water into the steam pan and immediately close the oven door. If done right, your family won't realize they are eating 100% whole grain bread or pizza crust. xoxo. Indeed, roti is often used as a utensil to scoop up other food. This recipe will make … David, this one is my preferred (on an italian cuisine forum), http://www.panperfocaccia.eu/forum/viewtopic.php?f=12&t=16581, It uses water roux to keep the crumb soft for several days. Couscous and bulgur are both products made from durum wheat. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. This bread turned out great - very airy with a soft crust and a nice taste. I knead the dough until it remains firmly clinged to the hook when I raise the mixing arm (always at speed 2). I am no expert - most of my cookery and baking books are English or American (I learnt bread making from the P.Reinhart's books), but.... After a little search I found this web site: http://www.panedialtamura.net/index.htm  - this is the official body/institution that dictates the musts/must-nots if one wants to make Pane di Altamura, which is the most famous Apulian bread in Italy, the one most commonly associated with the notion of Pane Pugliese (Pugliese Bread)(Altamura is a little town in Apulia). Not a normal method. I used fine durum flour, and it is very thirsty. I lack the benefit of having tasted pane pugliese in Italy. 90% durum, 80% hydration, double hydration, biga and SD. If playback doesn't begin shortly, try restarting your device. 50 g olive oil. hope this helps, thanks for all your splendid breads & posts, btw. The dough should be very sticky. After the dough rests, repeat the eight stretch and folds one more time. Think Canada Western Amber Durum (CWAD) wheat. Flour your flat surface and then knead the dough until smooth and elastic. Heat the oven to 450 degrees F. Place a 13 by 18 inch piece of parchment paper on the counter, and flour it generously. Then, add the biga cut in 5 or 6 pieces, and mix at slow speed to dissolve it somewhat. diccult to say:they are different, perhpas. It made me wonder about using this bread in other characteristic Italian ways – as garlic bread or toasted and eaten with a hearty ribollito soup. Bake the loaf for 30 to 35 minutes, until the interior reaches about 210 degrees F. Transfer the loaf to a wire rack and let cool for about 3 hours. Rip the biga, making small pieces you'll the add to the dough. Note that we are not talking about pane di Altamura. Oh… and I take the chance to THANK YOU. The close relationship makes possible to overcome the interspecific barrier and transfer genes between durum and bread wheat in both directions. The big difference is that it becomes as tough  as a stone, even impossible to slice! Instructions To make the liquid levain: In a large bowl, mix the flour, water, and starter until thoroughly combined. Mix at slow speed for 2 or 3 minutes to combine the ingredients then at Speed 2 for about 6 minutes to develop the gluten. It must be like a yellowish emmer flour, right? Hi Judy, was it the dough scraper part that you did not understand? (Bread flour is used in the liquid levain feeding.) I think it is also called atta. If any is left by dinner time, we'll see what kind of garlic bread it makes to go with the chicken cacciatore I'm cooking. I was thinking it was not a flavor I especially like, until I tried it dipped in olive oil with a little balsamic vinegar. Cut three slits into the top and put the loaf in the preheated oven. I've seen durum flour at our local food co-op. I would recommend this bread and look forward to trying more things with durum. My most successful effort to date has been Pugliese Capriccioso, Take 2. Yesterday we hit 70,000 views since last June. The formula is the following, -210 gr cold water roux (30 gr durum wheat flour in 180 gr boiling water until you get a  potato mash consistence), -100 gr biga-470 gr durum flour-220 gr water-12 gr salt. www.sherbrarmills.com. ingredients in a small bowl. Ferment the dough for about 2 hours with stretch and folds at 40 and 80 minutes. I do not have bread flour what is the substitute. Scrape the dough into a large oiled bowl and cover with plastic wrap. Pane di Altamura is just a bread like any other. Durum also can make good yeasted loaves, but I have found that it takes extra yeast/sourdough, and a longer final rise time. Pane di Altamura is a DOP product (DOP is a specific, legal, official, EC system of classifying some special products, in order to distinguish the real McCoy, so to speak), Unfortunately the website is in Italian, but you might know someone who knows Italian. Durum wheat has a higher protein content than soft varieties of wheat, which produces the gluten necessary to attain a proper texture in breads. Both of the books I have that have formulas for pane di Altamure use 100% fine durum flour.j. Your comments make me want to experiment futher with formulas that might produce bread like those you described. The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52's Resident Bread Baker), Maurizio Leo. Also I think that each baker brings his/her own interpretations to a certain existing model: many of the ciabattas I see in american websites do not look like at all the ciabatta I have always known in Italy. He does not describe it further and does not identify it as an Italian-style bread, although it does bring to mind Italian breads made with durum flour. Historically used in family bread making, with recipes passed down from generation to generation, durum … In general I think good bread is alwasy good - it changes in character and it develops new flavours. Maurizio is here to show us all How to make great Crusty Semolina Bread: You can use either durum semolina or more finely ground durum flour. Turn down the oven to 450ºF. Transfer the loaves to a peel, score the loaves, steam the oven and transfer the loaves to the baking stone. The crumb comes out very light, with minuscule and regular holes. It keeps without molding, but it doesn't keep soft at all. For myself I make the miche in Hamelman and now I will try myself the pane pugliese (if I can find fine durum wheat, which is not that obvious here, in the deep English countryside). I used both with great success. (biga? In a large bowl, take semolina, Wheat flour, Garlic powder, olive oil, and salt. "), My previous purchases at a local store were SHER brand from BRAR MILLS, a Canadian company. I added an additional 2 tablespoons of bread flour, but be careful about adding too much. Durum is a strange beast that needs a lot of time to absorb the water and develop gluten. And this is what Leader prescribes, as I recall. However my experience of sourdough oven-cooked pane pugliese was that it did keep for days and days. Pending a personal visit to Apulia, I may take advantage of several friends who grew up in Italy for their comments. I am going to try your formula. This dough is delightful to work with. Just following on the use of durum flour thought this would be an interesting one to try. Instructions In a large bowl, whisk together the flours, salt, and pepper. And must be more like a powder than fine semolina. Only a few traits, regulated by major genes, are responsible for the techno-logical properties of bread and durum wheat grains and they can be shuttled between the two species. MAKE THE OLDEST BREAD IN THE WORLD - 3 INGREDIENTS - SO EASY!!! David, However, due to differences in genetic makeup, durum wheat is best used to make pasta, while bread wheat is more suitable for making bread. This bread should be light and airy with a great crust and amazing rosemary flavor. This is my thought and it is not substantiated though. Also, "semolina" is generally NOT whole grain, it's just the endosperm. The bread had a characteristic yeasty taste, not too strong but I wonder if I used too much. Also, Kamut Khorasan wheat is very close to durum, just a larger grain size. When ready to bake, bring 1 cup of water to a boil. They gradually get drier but are still pretty good. It was a magical combination of flavors that was delightful. I think I would start where I left off with this formula and boost the percentage of durum flour. Thank you for the recipe, I love your website. good 24 autolyse to help beat it into shape a little easier, if later. Thanks for the recipe. (reading yr comments). The loaves are done when the crust is nicely browned, the loaves sound hollow when thumped on the bottom and the internal temperature is over 205ºF. It comes in 20 pound (or 10 kilo, I forget which) bags, unless the store re-packs it in smaller amounts. The crumb was less open than I expected, but I think this may be characteristic of bread made with mostly durum flour. This is so perfectly 'our kind' of artisan bread. There are a lot of myths and advertisements around this kind of DOP breads, mostly undeserved. Extra virgin olive oil. Regarding the yeast, the number is correct. Durum Bread from Bread by Jeffrey Hamelman. As long as you’re using a product made from durum wheat you’ll make a nice loaf of bread. It is interesting because it basically gives the recipes and quantities for Pane Pugliese. You won't be disappointed! (After the first 15 minutes, I continued baking at 425ºF with convection for the remainder of the time.) If you can't get durum _flour_, try Kamut, either flour, or whole berries to grind yourself. Cover the bowl... To make the dough: Remove 1/4 cup (57g) from the liquid levain. ", I appreciate your sharing your experience. It is ripe when domed and just starting to recede in the center. I hand mixed the dough to moderate gluten development. https://www.lamolisana.it/en/recipes/homemade-wheat-durum-semolina-bread Let stand in a covered container for the same time... Mixing: Remove a portion of the liquid levain. It's great to have your comments. Then add the remaining durum flour, yeast and salt. I feel that as long as u use a very high percentage of fine durum wheat, a good starter,  good tecnique to get that nice open crumb, and a sound  cooking method (I prefer the cast-iron pan metod, for the best crust and oven spring), u are very likely to produce a Pugliese bread that is as good as any that is made in Italy in that part of the country. That was spectacular! You're signed out. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. Finely milled durum flour is sometimes labeled "extra fancy.". Capisco molto del italiano, ma, "pm", che cosa significa? Assorted Tea Sandwiches for Afternoon Tea. Add yeast mixture to it and mix it well. For the sponge is it 4 fluid oz or by volume? Nico one question: do u work your bread for 20-30 mint in a mixer? They are from either near Rome or from Sicily. It’s worth spending a … After 15 minutes, remove the steaming apparatus and continue to bake for another 23 minutes or so. Durum Bread – Using 2 pre-ferments – Jeffrey Hamelman p174 – This is my second experiment making Jeffrey Hamelman’s bread recipes from his book on BREAD. i love dipping bread in Olive oil. Hamelman talks about the dough falling apart with prolonged mixing. Happy Baking. Durum wheat is a hard variety of spring wheat. I havn't any durum, nor it is found anywhere in Dubai, so i haven't tried the recipe yet. I'm looking at the pics and discretely drooling. bread wheat. Let rise for 30 minutes. Scrape the dough off the hook and make a well in the middle of it. Made this bread today..Delicious! The dough will be quite loose. And the texture of the bread is denser and less high rising with the semolina. Hello, Repeating the query above: Is the water 4 oz by volume (liquid ounces) or weight? Pane pugliese question for Stefano & Nico, http://www.panedialtamura.net/fasi_di_produzione.htm, http://www.thefreshloaf.com/node/14268/pane-con-semola-rimacinata-di-grano-duro, http://www.dececco.it/EN/flours-and-semolina/semola-di-grano-duro-rimacinata/?Prodotto=12, First bake of 2021 - Maggie Glezer's Challah, Buttermilk-Spelt Sourdough Bread with Rye Sour, My favorite multi-grain sourdough bread 11-10-2020, Whole Wheat Bread from BBA with some modifications, Forkish's "White Flour Warm-Spot Levain," but not as white. 12 g salt Cover the mixture and … The Fresh Loaf is not responsible for community member content. Set up your oven with a baking stone on the middle rack, and a steam pan (I usually use a broiler pan) on the lowest rack. Transfer the mixture to a clean work surface. Stefano, the crumb doesn't look open because alveolis were really tiny, but the softness was extreme because the raise in volume was incredible. Definitely a keeper! For example, the double baking helps to keep the bread crunchier and it lasts longer. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. They have a contact form at the bottom of their main web page for questions, or email:  [email protected]. are they lesser ciabattas'? bye. Make a well in the center of the mixture, and crack the eggs into the well. I don't know how to describe it, but it was like that of the other breads I have made with durum flour. My sourdough breads keep for 5 to 7 days, after they are first sliced. The flavor of the bread was distinctive. To me, the most remarkable features are that Hamelman's “Durum Bread” is 90% durum flour. None have 100% durum flour, although Reinhart says to play with the flour proportions up to 100% durum. Use your hands or the dough scraper to tuck the sides under the loaf to tighten it. I love trying "stretch" recipes that are a bit of a challenge. Thank you! Be sure to remove the towel before closing the oven door). Using a dough scraper, gently scrape the dough out onto the floured parchment. I'll make a blog post with photos next time I cook these: 500 g bread flour (or a combination of 300 bread flour/200 tipo 00 flour) 50 g freshly ground durum flour, not sifted but ground fine. An unbleached all purpose flour would work, especially King Arthur flour. Using a wet dough scraper or an oiled hand, stretch and fold the dough from all "sides" for eight 45 degree turns of the bowl. Let them rest, covered, for 20 minutes or so to relax the gluten. It is a high-hydration dough at 80%. again: as long as ones stays within certain bunderies, I believe that there is not one way to do things (in this istance: for me a ciabatta is a flat, elongeted bread, with a soft texture, very large irregular holes, a snowy white top, that does not keep more than a day....), Even if I am not as a good baker as u clearly are, I have just bought the new edition of Bread! In a bread with a higher proportion of durum flour, even an overnight autolyse won't allow the semolina to absorb as much liquid as the finer flour. For example, the biga was 65% hydration, but it was actually a bit stiffer than the usual 50% hydration firm starter that I usually make with bread flour (12.7% protein) and a little rye. Although it is very loose coming off the mixing, after the second S&F it is very smooth and shiney and not especially sticky. It has a wonderful flavor. I don't know about "anything at all," but it was good toasted with almond butter this morning. Shape the pieces as boules or bâtards and place in bannetons or en couche. Here are 22 more healthy bread recipes. Cover with plastic wrap and let sit Durum flour, either whole grain or otherwise, makes good flatbread: tortillas, "chapatis", focaccia, pizza crust. Looks excellent Karen! My reading on pane di altamura suggests that a long, slow mix is the current practice. Hamelman recommends a bassinage technique (“double hydration") be used for mixing. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. In general I find sourdough breads taste better after 48 hrs from baking and, in my experience, they do keep for at least 4 days. Transfer the dough to a lightly oiled bowl and cover tightly. It is not a pure sourdough bread at all as it uses 2 pre-ferments: a biga and a liquid levain (as in the previous recipe I made). 2 lb durum wheat flour, 2 cups of water, ½ oz brewer's yeast and a pinch of salt. Thanks for sharing your extensive experience. Tap to unmute. How to make carasau bread. Ingredients. Liquid Levain: Mix the liquid levain at the same time as the biga. After 20 minutes turn the oven down to 375ºF (190ºC) for another 15 minutes. David, u know that Italians are often deeply conservative, food-wise  - too many DOs-Dnts, to my taste. I have not left a loaf unsliced for longer that 24 hours - high percentage rye breads and miches made with high-extraction flour excepted. One extra bonus in making this bread is that it really requires no time whatsoever from you (the sourdough does all the work) and can be done even during a busy working week. I never said the pane di Altamura is the best bread. It's delicious. If you have already posted it, I'll try to find it. Thanx sooo much for clarifying dear! https://www.breadmakermachines.com/recipes/semolina-bread-recipe It reminds me of the Japanese tangzhong. A family from India owns it, and it is located in Canada. Hi, I'm Karen, author of Karen's Kitchen Stories. The "potato" u mentioned.. rings a bell - I have seen it mentioned in some Italian obscure websites.. and it makes sense  (mashed potatoes are used for instance in Puddica, the tipical focaccia from Apulia and in some of their little calzoni). In the bowl of a stand mixer, add all but 1/3 cup of the final dough water along with the liquid levain and mix to disperse the levain. Cover the bowl with plastic wrap, and let the dough rise until doubled, about 60 to 90 minutes. The bread turned out delicious but as a beginner I had alot of trouble understanding the instructions for shaping the dough, are there any online videos that show the method you used? It's edible, of course, but durum wheat bread dries as much and as soon as any other bread. But unless one wants to produce real Pane di Altamura (which becomes a much more complex affair because one should also then use specific local wheat, specific water ecc....),  I suspect Apulian Bakers play around with percentages of fine durm wheat. Shape the dough and put it on a floured or parchment covered baking sheet. Does longer mixing result in a more open crumb? Italian flavours are all about simple, delicious ingredients. Videos you watch may be added to the TV's watch history and influence TV recommendations. Now I know how to use it. It's a nice bread, David, but i disagree with Hamelman's minimal mixing method. I am awaiting her assessment with the greatest interest. Is the refined durum thirsty or are you using the whole grain? The rising times might be longer, but that helps develop flavor. Mix the biga and ferment for 12-16 hours. It is always difficult to assess just by looking at pics, but the Panperfocaccia durum wheat bread's crumb does not look very open - generally Pane Pugliese (durum wheat bread) has a rather open texture, with a chewy feel. You will be baking the bread at two different temperatures starting at 425ºF (220ºC). The crumb looks very nice as well. A timeline for making great Sourdough Semolina Bread: If your starter needs feeding, do that the night before or early in the morning of the day you want to make … Pour the reserved water in the well, lower the hook, and mix at low speed until the water if fully incorporated. HOW TO MAKE YOUR OWN STENCILS https://youtu.be/UB1gdvkUxK8 incredible if you think about the variety of bread you get with the usual and simple ingredients. My recipes aren't necessarily simple. Very beautiful bread - I'm sure the taste of it dipped in some good olive oil is superb! It is actually semolina, but ground fine. It is the predominant wheat that grows in the M This blog is a chronicle of recipes I have successfully attempted (and sometimes unsuccessfully).

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