Today's bake: Durum Bread
Source: Bread - A Baker's Book of Techniques and Recipes - Jeffery Hamelman
Note: Increased TDW from 1.827kg to 2.000kg
Left loaf was baked in the Challenger bread pan, the right loaf on a baking steel.
This is my first attempt baking this bread. I found this to be a fairly straight forward bread to make despite the use two pre-ferments.
The taste of this bread is a pleasing buttery/nut like flavor with a cake like feel to the crumb. The crust on the loaf baked on the baking steel was nice and crunchy/roasty whereas the one baked in the Challenger bread pan is nice and soft. Both crusts are nice but I prefer the crunchy one.
Make again? - Yes
Changes/Recommendations: Bake on the baking steel