idaveindy's blog

Feb. 15, 2021.

This is bake #7 in the durum Community Bake.  Previous bakes, #4, 5, and 6 are at: www.thefreshloaf.com/node/67434/bakes-381-382-383

• Whole grain durum flour, Sher Fiber Wala from Brar Mills, 100%.
• 77% water, room temp 70 F.
• 2% salt. (store-bought tortillas usually have more salt than this)

Mix and then knead a few minutes until mostly smooth.

Let rest at least 60 minutes. Durum takes a while to absorb water.

Knead for a few more seconds.

Feb. 14, 2021.

Woo hoo! Progress!  

This post consists of bakes # 4, 5, and 6 of the durum Community Bake. Previous bake, # 3, is at: www.thefreshloaf.com/node/67390/38th-bake-02092021-3rd-durum-cb-70-ww-semolina-kabf

I finally, in bake 38.3,  made a mostly-WW durum mini-loaf (75% Fiber Wala, 25% KABF) that is worthy of sharing with others, bake 38.3.

Feb. 9 - 10, 2021.

This is my 3rd bake for the Durum Community Bake. Previous blog entry, bake #2, for this CB is at: https://weightloss-slim.fit/node/67323/37th-bake-02052021-78-ww-durum%3C/a%3E%3C/p%3E%3Cp%3EGoals here are:

• Increase the soak,
• more fermentation (inoculation + time),
• use less WW durum as a percentage -- it's just too sticky!
• use some semolina (gritty type, and low bran) to keep the % durum high.

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Friday Feb. 5, 2021.

This is my 2nd loaf in the Semolina/durum Community Bake. Previous loaf here: https://weightloss-slim.fit/node/67295/36th-bake-02032021-100-durum-fiber-wala%3C/a%3E%3C/p%3E%3Cp%3EThe goals here are to use mostly whole grain durum with a portion of bread flour to get a better crumb, and  to use enough sourdough starter and instant dry yeast to bake it tonight.

Feb. 3, 2021.  For the Durum Community Bake! https://weightloss-slim.fit/comment/480584#comment-480584%3C/a%3E%3C/p%3E%3Cp%3E%3Ca href="https://weightloss-slim.fit/node/67151/community-bake-semolinadurum-and-similar-grain-breads">https://weightloss-slim.fit/node/67151/community-bake-semolinadurum-and-similar-grain-breads%3C/a%3E%3C/p%3E%3C/div%3E

Jan. 28 - 29, 2021.

I think this was my first attempt at an angled score cut. It came out good. I scored the dough after putting it on the pre-heated dutch oven (combo cooker) lid.

I accidentally hit the dough with the edge of the cover as I was putting the cover on. So that made the sloppy mark on top. Otherwise it would have been a nice square "hat." Note to self: next time, do some more scoring on the center top.

This has my usual add-ins, hot-soaked this time: whole chia seeds, ground flaxseed, poppy seeds, whole caraway seeds, quick oats, powdered milk.

Jan. 23, 2021.

Jan. 20, 2021.

• 255 g Bob's Red Mill stone ground whole wheat flour.
• 85 g King Arthur Bread flour.
• (340 g total flour.)
• 5.1 g salt.
• 1/4 tsp instant dry yeast.
• 1/2 tsp ground bread spice, made of: sesame, coriander, caraway, fennel. Toasted then ground.
• 1/2 tsp whole caraway seed.
• 271 g bottled spring water.

10:32 am - mixed.

10:49 am - knead a little.

11:54 am - knead a little.

12:41 pm - stretch and fold.

1:35 pm - final fold, shape, put in lined/dusted banneton.

Jan. 18, 2021.

The goals here are to continue to tweak bakes 30 and 31, soften the add-ins with a warm soaker, weigh more/all of the ingredients, and increase the total dough weight to better fit the 9" inner diameter lid of the combo cooker.

415 g total, Bob's Red Mill stone ground whole wheat.

189 g total King Arthur Bread flour: 34 in the starter, 155 in the final dough.

Total flour, not counting addins: 604 g.

% Whole wheat: 415 / 604 = 68.7%.

614 g total water: 191 g in warm soaker, 34 g in starter, 389 in final dough.

Jan. 16, 2021. This turned out to be a mini-miche.

The goals for this bake are to tweak the previous bake, #30, by increasing the percent of whole wheat, pre-soak the add-ins, and weigh some things so others can better replicate it if they want.  The poppy seeds and maybe the corn meal in the previous bake were not quite soft enough for my liking.

First mix. All mixing and folding-in was done with a silicone spatula/scraper.