I hope you did not think I was giving up with sourdough, did you? I mean… I have been posting a few gluten-free breads but this does not mean that I am going completely gluten-free. Yes, I am currently limiting the overall amount of wheat and gluten in my diet, also thanks to gluten-free breads and recipes, but I still eat some wheat and gluten, in controlled conditions. Controlled conditions? Well, being my own guinea pig in this, I dare having wheat and gluten only if I am the one who prepares the bread. Of course, I would not dare doing my experiments if I had celiac disease or severe gluten sensitivity. For you guys, more gluten-free posts are coming, no worries.
One of the most effective ways to properly prepare a wheat-based bread (listen, I am referring to people who do not have gluten sensitivities or, if so, only very mild ones – like me, yeah) is to make it with sourdough. However, to use the full potential of sourdough as a fermenting and soaking agent, the best is to allow for long rising times.
Inspired by my recent readings about ways to inactivate or limit the effect of the bad guys in grains (a highly informative and very easy article here) and by the recurrent recommendation to soak/ferment grains for at least 24 hours before using them, I made this durum wheat loaf, which was fermented with sourdough for exactly 24 hours. If you don’t have a sourdough starter and want some yummy yeast-based bread recipe with long fermentation, check out the recent posts by Stephanie from Hefe und Mehr.
One extra bonus in making this bread is that it really requires no time whatsoever from you (the sourdough does all the work) and can be done even during a busy working week. Oh… and I take the chance to THANK YOU. Both the regular readers and the occasional ones. Yesterday we hit 70,000 views since last June. And almost half of it happened in the last two months. Well, while I do have a lot of fun writing these posts, I admit it feels good to know that I am not just talking to myself but someone is actually reading 🙂 Cheers to you for that! (and the Italian and Swedish versions are coming back soon, I am working on it!)
By the way… the bread came out great. A long fermentation is indeed good not only for our health but also for dough development and… can’t believe I managed to do this in the middle of my working week! (SCROLL DOWN FOR THE COMPLETE METHOD)
24-H DURUM SOURDOUGH
400 g young liquid leaven*
480 g water
300 g durum wheat flour
150 g stone-ground organic all-purpose flour
350 g stone-ground organic bread flour
3 tea-spoon marine salt
Suggestion for bread lovers: get a scale.
*young liquid leaven: made with 30 grams of 100% hydration mature sourdough starter and 200 g water plus 200 g bread flour. If you want to start your own sourdough culture, this post can help you.
Day One, morning (before work, 7 am): combine the young leaven.
Day One, evening (after work, 6 pm): 1) combine the leaven and the water and add the flours and salt, already combined. Mix for 5-6 minutes by machine on low speed (or 7-8 minutes by hand). 2) Transfer in a plastic or ceramic (or glass) container and let rest covered for ca 180 minutes, folding twice at 30 and 60 minutes. 3) I shaped one large round (1 kg) and a medium-sized torpedo (600 g) and placed in heavily floured rising baskets, sealed into plastic bags. 4) Place in the fridge and let ferment there for 18 hours.
Day Two, evening (after work, 6 pm): 1) Take the loaves out of the fridge and let rest at room temperature for 3 hours, still sealed in the plastic bags. Meanwhile, pre-heat your oven to maximum heat. 2) Invert the dough on a heavily floured baker’s peel covered with parchment paper, score as you like, and transfer in the hot oven, on a hot baking dish or on a baking stone, making sure to create some steam (throwing a few ice cubes in a hot baking dish placed in the lower rack of the oven generally works). Reduce the temperature to 230 (Celsius, 446 Fahrenheit) and bake for 25-30 minutes (depending on the size of the loaf). 3) Reduce further the temperature to 210 (Celsius, 410 Fahrenheit) degrees and bake for 25-30 minutes more. That’s it!
CONSIDERATIONS: Well, it is nice to do sourdough again and I always like to make bread with durum wheat. It has a special consistency to the palate and a lower glycemic index compared to regular wheat. The bread tasted super good and was unbelievably easy to prepare. Can’t wait to try longer fermentations and see if the digestibility and overall development of the dough will improve even further. Soon, I will also post on other “experiments” aimed to make wheat more tolerable, and of course I will continue to explore wheat-free alternatives.
This goes to YeastSpotting thank you Susan.