Durum Whole Wheat Potato Sourdough
Fresh milled durum and potatoes make a great combination. I added some high extraction fresh milled whole wheat and a little KAF bread flour as well.
I was very happy with how this one turned out. The crumb was moderately open and you can really taste the nutty flavor of the durum and clean flavor from the whole wheat. The potatoes add a nice softness to the crumb.
This a perfect bread to mop up some homemade sauce and it makes some great grilled bread.
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Mix the flour and liquids (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. After 30 minutes or so add the salt, starter (cut into about 7-8 pieces), potatoes and olive oil, and remaining water as needed and mix on low for 5 minutes. Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours. After your autolyse add in the salt, remaining water and mix on low to medium low for 15-20 minutes.
Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour. Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours. (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).
Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
After 1 minute lower the temperature to 450 degrees. Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.
Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist.
It’s your signature bake! Always Beautiful. Love the durum with potatoes. I’m down to about a month’s worth of grains and then I can order all new from Barton Springs. Looking forward to trying a couple new ones based on your reviews.
Your process never fails. Great bake
Always appreciate your kind words Caroline. I look forward to seeing some new bakes with your Barton Spring Mill grains. I am awaiting my last order to arrive this week myself. I really love the quality and unique varieties and their customer service is excellent as well.
I ordered a LONG time ago from Breadtopia as well as Barton Spring and the 5# bags last me a long time !! The smaller bags are so much more expensive so I am sure I will get the larger , I pretty much do 1/2 and 1/2 the t85 and then a combo of other grains. I use 1000 g of flour to make 2 large boules. I am still doing the low amount of levain and having such good luck with it that I haven't. done anything new in ages. Bad girl !!
I am also on a Masienda kick. I got a lot of their Masa and a new press as well as comal from them and we have been having a lot of tortillas. We like all the different colors. I am going to get some of that green corn meal you got as well. Happy baking ! c
I usually get either the 5 or 10 lbs. bag depending if it’s a grain I like or a new one.
I keep saying I’m going to make tortillas and I keep forgetting 😩. Soon I promise😉
I just realized I meat I buy the 5 lb. Bags. I don’t think they offer 10 lbs. 😀
I really am enjoying the nutty flavor that durum adds to breads - I'll bet this was tasty.
It was a very tasty bake. I appreciate your comments.
It’s hard to beat bread with potato in it for softness, another great bake Ian. I agree with Caroline, I don’t need to look for your name on the post, I can spot your bakes with your signature look to them.
I guess I will have to try something completely different to confuse all of you 😉. Glad you like the bake. I made some purple potato durum rolls yesterday which came out pretty good. Will have to post those soon.
Hope you’re enjoying sunny Florida… we just had our first and hopefully last snow of the season in New York. Not too much and mostly melted away already.