Ancient Durum Sourdough Bread
The warm, golden hue and fresh nutty aroma of Janie's Mill 100% extraction Durum Flour gives this bread a beautiful color and rich flavor. This recipe blends the very high protein Durum Flour with a...
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Cooking tools:
- Banneton
- Dutch oven
- Bench scraper
- Lame
- Instant-read thermometer
- Kitchen scale
- Mixing bowl
- Whisk
- Chef's knife
- Oven
- Stove
- Cooling rack
- Kitchen towel
- Refrigerator
Ingredients
- 20g ripe sourdough starter (If you don't have a starter, here are instructions for how to make one.)
- 160g water
- 160 g Durum flour
- 300g active levain (made from your sourdough starter, see above)
- 320g Durum Flour
- 250g Artisan Blend Flour
- 250g All-Purpose Flour
- 18g salt
- 680g water (+20g more if needed -- Durum and other 100% extraction flours are thirsty, and you may go up to 90% hydration)
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