Dark whole durum sourdough bread

This is a bread with a new interesting combination of ingredients: organic whole wheat, durum and barley malt. This time I have used the liquid barley malt and not the powder one. The difference is in smell and taste. While the powder malt smells like coffee, the liquid one smells and taste like caramel. Imagine what this brings to your bread... a light sweet flavor and a dark color. As this bread contains a lot of whole wheat flour, I was not expecting that it would raise that much so I have added some gluten powder to give it a kick to make bubbles. It worked and in the end I have baked a nicely aerated bread that I am proud of.

  • 711ml water (32ºC)
  • 250g sourdough (100% hydration) 
  • 600g organic whole wheat flour
  • 60g dried sourdough (you can replace it with wheat flour)
  • 200g durum flour
  • 150g white bread flour
  • 37g organic liquid barley malt
  • 20g gluten powder
  • 15g salt

  1. 8:20AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  2. 8:35AM Cover the bowl with a lid and let it stand at 20ºC for 5h. This is the bulk fermentation phase.
  3. 14:30 Divide the dough in 3 and shape 3 oblong loaves.
  4. 14:40 Put the dough in bannetons and cover them with a linen towel. Let them stand at 22ºC for the final fermentation around 2h40.
  5. 17:20 Turn on the oven at 260ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
  6. 18:00 Score the loaves with a blade and put them in the oven on the hot stone. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 220ºC and continue to bake for another 30 minutes.


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