Matera-inspired 100% durum wheat loaves

A buddy just lately requested if I might strive making some semolina loaves. He missed them after his trip in Italy and despatched me references to the Matera bread.

After studying a few posts right here, I ventured on my first loaf.

First loaf – Full failure

I began off with what appeared to be an ordinary recipe. 500g semola rimacinata, 100g 70% hydration starter, 350g water, 1.5% salt.

BF took 7 hours with out dough degradation but additionally with out a lot gluten growth. I did a closing proof of about an hour after which formed it earlier than placing it into the oven.

There was little or no rise within the oven. Crumb was dense. Most significantly: poor flavour. Bland and flat. Bitter. No durum style.

Verdict: Very disenchanted. Determined to not lower any corners. Transformed my wheat starter to a semolina starter.

Second loaf – Higher flavour however flat 

Stored to the identical recipe however used a semolina starter. Style was higher. Nonetheless too bitter and overpowered the durum, I believed, however the dense crumb drawback endured.

Verdict: Nonetheless not proper. Must discover a option to enhance oven rise. Maybe knead the dough extra and stretch BF and closing proof.

Third loaf – Even flatter

I prolonged BF to eight hours and closing proofing to nearly 2 hours. The dough collapsed significantly throughout shaping, earlier than going into the oven. Consequently, the loaf was even flatter.

Verdict: Able to throw within the towel. How can durum wheat be more durable than spelt and rye? I’ve labored with it a lot with pasta and decrease % in normal loaves. Then I remembered: this can be a new model of semola rimacinata that I am utilizing. I do not forget that what I used beforehand was a just a bit finer. Might this clarify it? Ordered three luggage.

Fourth loaf – Some quantity, however sourness bugs me

 Dough felt so significantly better throughout mixing. Elevated hydration barely as this flour appeared to take in rather more. I went again to BF 7 hours and closing proof 1 hour, this time utilizing the newer, finer semola rimacinata. Dough felt so significantly better throughout BF – good power. Last proof and shaping went nicely, and loaf doubled within the oven, main enchancment.

Verdict: Achieved the amount I wished. However I feel the durum will come out higher if I can cut back the sourness. Determined to extend the % of PFF.

Fifth loaf – Completely happy for now

Last recipe for now offers 76 % hydration and 17% PFF.

In numbers for a 1kg loaf: 454g semola rimacinata, 332g water, 206g 90% semola rimacinata starter, 8g salt.

The weird factor is that BF nonetheless took 6 hours regardless of the rise in PFF. Very happy with the flavour profile now. This loaf baked for a complete of 45 minutes at 250/240/230/220 levels with the lower each ten minutes. Suppose for my subsequent loaf I would enhance the bake by just a bit extra, although it was fully cooked. I feel the crust can take a bit extra thickness!

Total: Enjoyable journey, and will probably be making this loaf as one among my requirements.