This sourdough with whole durum flour is currently my favorite recipe. It is about 37% whole durum flour and the rest is bread flour. This sourdough is very versatile with a mild yet hearty flavor. It is perfect for sandwiches, avocado toast, or even toast with honey.
I like to use my Long Fermented and Low Maintenance Sourdough method for this recipe. It helps fit the sourdough into your schedule all while developing the flavor of the dough. I would recommend to make sure your refrigerator very cold if you try this method. I use thermometers like this for my refrigerator and oven because the built-in thermometers often aren’t too accurate.
I haven’t posted in a few months because I’ve been busy getting married and starting a new job! However, I’ve been baking sourdough the whole time by using this slow and low maintenance sourdough method.
Flour and Equipment Notes:
The durum flour feels a bit coarse compared to regular bread flour. Also, if you cannot find whole durum flour, semolina flour should work well as a substitute.
I’ve been baking my loaves in this Emile Henry Dutch oven (for the larger loaves) and this smaller bread pot for the small loaves. They are light weight so they are easy to move in and out of the oven. I also really like my small Cuisinart Dutch ovens.
Sourdough with Whole Durum Flour
Equipment
- Dutch oven
- kitchen scale
- bowl or banneton
Ingredients
Leaven (Levain) Ingredients
- 180 g sourdough starter active (bubbly)
- 580 g water
- 235 g whole durum flour I used the whole durum flour from Central Milling
- 315 g bread flour I used Central Milling's Artisan Bakers Craft Plus
Dough Ingredients
- 350 g water
- 400 g bread flour I used Central Milling's Artisan Bakers Craft Plus
- 200 g whole durum flour or bread flour use bread flour if you don't have whole durum
- 16 g salt
- rice flour (for dusting) optional
Instructions
Make the leaven (or levain)
- In a large mixing bowl or container like this one, weigh out the sourdough starter using your kitchen scale.
- Then, add 580 g water, 235 g whole durum flour and 315 g bread flour. Mix well with a spatula or spoon to combine.
- Cover the mixture and let it sit out at room temperature (about 68 °F) for 3 hours. If you don't have time, you can refrigerate it for about 12- 48 hours (at about 37 °F). After this time, you should see some bubbles.
Mix the dough
- Add the remaining bread flour and whole durum to the container with the levain. Add about 350 grams of water. Mix by hand gently until thoroughly mixed. Cover, and let rest at room temperature for 30- 45 min.
- Then, add the salt, Mix well to combine. Cover, and let rest for half an hour.
- Then, perform one set of stretch and folds by gently lifting up the sides of the dough and folding toward the middle of the dough. Cover, and let rest for another 30 minutes.
- After 30 minutes of resting, stretch and fold the dough again. Cover, then refrigerate it overnight or for about 48- 72 hours at about 36-37 °F. The dough will be increased in size, soft and billowy. Yours might take longer or shorter time depending on the temperature of your refrigerator.
Shape the dough
- Remove the dough from the container onto the counter. Divide the dough into two or three pieces ( two large loaves or three smaller loaves). A slightly damp counter will prevent the dough from sticking.
- Form each piece of dough into a taut ball by gently pulling the dough underneath (see video). Then rest each dough ball seam-side down on the counter for 20 minutes.
- Next, transfer each loaf into bowls or bannetons lined with kitchen towels. It helps to dust the kitchen towels with flour (rice flour works well). The loaves will be seam-side up in the bannetons or bowls. Dust the loaves with flour, and cover with a kitchen towel or plastic wrap.
- Refrigerate the shaped loaves for 10-48 hours. If your dough was in the refrigerator before shaping for closer to 72 hours, then proof it after shaping for a shorter time (around 10-24 hours).
Bake the loaves
- Preheat your oven and Dutch oven to 500°F. I usually preheat for at least 20 minutes after it reaches 500 °F to make sure it is thoroughly heated.
- Remove a shaped loaf from the refrigerator and slash the dough across the top to allow steam to escape during baking. Transfer to the Dutch oven, cover and bake for 25 minutes.
- After 25 minutes, decrease the oven temperature to 450 °F and uncover the Dutch oven. Bake for another 20-40 minutes or until golden brown. Repeat for the other loaves.
- Allow the bread to cool for a few hours, then slice and eat!
Notes
I hope you enjoy this sourdough with whole durum flour. I really love it and think you might too! Please reach out via email or Instagram if you have comments or questions.