Durum sourdough bread

After 8 months of exercising to bake bread in the a wood fired oven, I finally arrived to have a good looking bread. I have tried many options in my desire to reach to a bread that is opening its heart to me. I was close sometimes but far from having a perfect good looking bread. Each time, the breads were eaten completely and never thrown away no matter how good looking they were.
When I bought the wood fired oven I expected to be a bit more difficult to bake bread but 8 months seemed ridiculously long. I've had all kind of experiences: overbaked breads, burned breads, dried breads, underbaked breads, flat breads strange shaped breads and I may say that each bread is a challenge in itself.
How I reached to have this one? Well ... I do not know exactly as my lately breads were quite similar. I guess that the durum flour had some magic in achieving this.
I hope I am able to reproduce the same results with other types of breads as well, but we shall see.

  • 733ml water (room temperature)
  • 283 liquid sourdough (100% hydration)
  • 750g durum flour
  • 50g white sesame
  • 14g gluten
  • 15g salt

  1. Day 1: 18:30 Mix all ingredients using a standing mixer for 15 minutes.
  2. Day 1, 18:45, cover the bowl with lid and put the bowl outside, at winter temperatures 5-10ºC. If the weather outside is colder or warmer than that, use the fridge that usually is around 4ºC.
  3. Day 2, 8:00AM, bring the bowl with the dough inside and keep it in a warm place inside your house.
  4. Day 2, 10:00AM, remove the dough from the bowl and put it on a board. Divide and shape 3 oblong loaves and place them in 3 floured bannetons.
  5. Day 2, 10:15AM Do the final fermentation, by letting the loaves covered with a linen towel to nicely rise before the bake.
  6. Day 2, 13:00, reverse the bannetons on a pizza peel and score the bread with a sharp blade. Slide the loaves into the hot wood-fired oven (~275ºC) and bake for 25 minutes. You may check if the bread is uniformly cooked at half of the interval and if not, rotate them in the oven and keep them for 10 minutes more.


Don said...

Incredibility poor instructions! Good luck on this one.

Don said...

Incredibility poor instructions! Good luck on this one.

HungryShots said...

Dear Don, I have almost two hundred recipes of bread on this blog, you can inspire form others that are more detailed if these ones are not enough.

Min said...
This comment has been removed by the author.
Min said...

Thank you for sharing this recipe and your experience with a wood-fired oven. It sounds like the wood-fired oven trained you to be baking master. Beautiful loaves!

Post a Comment