Durum Wheat Sourdough Bread
The buttery-nutty flavor of this durum sourdough bread is so unique and delicious (and slow to stale). Enjoy it as a snack all by itself, dipped in olive oil or stews, or for making sandwiches.
- Prep time
- 30 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 430 g durum high extraction flour (3 1/3 cups)
- 355 g water (1 1/2 cups)
- 100 g sourdough starter (1/3 cup)
- 22 g barley malt syrup or honey (1 Tbsp)
- 14 g olive oil (1 Tbsp)
- 9 g salt (1 1/2 tsp)
- for the crust topping, 3-4 Tbsp black and white sesame seeds (30-40 grams)
Instructions
- 1
Using ripe sourdough starter and a combination of room temperature and overnight refrigeration, the bulk fermentation of this dough took 18 hours and the final proof about 1 hour. If preferred, the process can be done all at room temperature, most likely in less than 8 hours.
- 2
Mix the dough ingredients together then transfer the dough to a lightly oiled bowl or straight-walled bucket. The dough will be sticky but cohesive.
- 3
Durum wheat doesn't have a lot of gluten strength, but for a boost in chewiness and aeration, let the dough rest 20-30 minutes, then do 1-2 rounds of stretching and folding with 20-30 minutes rests in between.
- 4
When the dough has expanded by 75-100%, end the bulk fermentation. My dough rose for about 4 hours at room temperature, followed by 11 hours in the refrigerator, and another 3 hours at room temperature.
- 5
Place the dough on a floured work surface, gently pat it into a square. Fold it in thirds and then in thirds again. Cover and let the dough rest about 15 minutes. Shape it to fit your proofing basket: boule, batard, oblong loaf.
- 6
To top the crust, spread sesame seeds on a plate. Brush water on the top of your dough and flip the damp dough-top onto the seeds. Roll the dough around on the seeds and place it seed-side down in your proofing basket. The seeds make a non-stick barrier, so there is no need to heavily flour your basket.
- 7
Cover and let the dough rise again. You can bake the dough the same day by proofing at room temperature for 1-2 hours. My dough proofed for 1 hour at 68°F. If you'd like to retard the dough and the ambient temperature is over 75°F, refrigerate the dough immediately after shaping. Otherwise let it rise for 20-40 minutes at room temperature before putting it in the refrigerator. The dough can be refrigerated 8-16 hours.
- 8
Before baking preheat your oven and baking vessel to 500°F for 30 minutes.
- 9
Flip the dough out of the proofing basket and onto a sheet of parchment paper or a silicone bread sling, score and load the dough into your baking vessel and oven. I find it easy enough to score through the seeded crust, but you can also try scissor cuts if you prefer.
- 10
Bake for 20 minutes at 500°F, lid on.
- 11
Drop the temperature to 450°F, remove the lid, bake another 10-15 minutes.
- 12
When the bread is done, it should have an internal temperature over 205°F.
- 13
Let the bread cool for several hours before you slice it.