What I've never seen is a recipe for a typical bread using both soft and durum wheat. This site is powered by Drupal. It is a high-hydration dough at 80%. Pending a personal visit to Apulia, I may take advantage of several friends who grew up in Italy for their comments. Wrapped in a Turkish style tortilla bread and called dürüm. Your comments make me want to experiment futher with formulas that might produce bread like those you described. Turkish Seafood Recipes 20/10/16: Horse Mackerel Stew (İstavrit Pilaki). Another of the most widely used breads in the Middle East is the Lebanese Bread or Lebanese pita bread as it is also known. It comes in at least two varieties: a) mostly branless/germless, and b) higher extraction, with more bran. The recipes I have seen vary a lot in the flours used, but they are all from American books. Turkish flat bread toasted on the stove Bread, English, Meze (English), Turkish recipes. Whole Wheat Flatbread (Chapati) (9) 12 days ago . Would you share your formula for 100% durum bread? David, Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine. If the room is colder, let rise about 90 minutes. hope this helps, thanks for all your splendid breads & posts, btw. ", I appreciate your sharing your experience. If any is left by dinner time, we'll see what kind of garlic bread it makes to go with the chicken cacciatore I'm cooking. This straightforward wheat bread is ideal to have on hand as it … Mix at slow speed for 2 or 3 minutes to combine the ingredients then at Speed 2 for about 6 minutes to develop the gluten. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Cover with oiled plastic wrap and let rest for about 10 minutes. I still remember when I tried to slice a 7-days old Pane di Matera (100% durum wheat): the knife broke! Hamelman writes that this formula for “Durum Bread” is the best of a series of “test batches” he made some years ago. I found that the stretch and folding resuted in good dough strength, although high extensibility of the dough was remarkable. I feel that as long as u use a very high percentage of fine durum wheat, a good starter, good tecnique to get that nice open crumb, and a sound cooking method (I prefer the cast-iron pan metod, for the best crust and oven spring), u are very likely to produce a Pugliese bread that is as good as any that is made in Italy in that part of the country. Dürüm is a Turkish wrap filled typically with a doner kebab and the wrap is made from Lavash or Yufka flatbreads. Is pane pugliese customarily made with 100% durum flour? From Bread Machine Semolina Bread to Semolina/Olive Oil Torte. Before consumption, dry yufka bread is sprayed with warm water. Although it is very loose coming off the mixing, after the second S&F it is very smooth and shiney and not especially sticky. I lack the benefit of having tasted pane pugliese in Italy. Durum flour dough is much more extensible than dough made with "regular" flour. www.sherbrarmills.com. Note that we are not talking about pane di Altamura. Cheddar Cheese Hushpuppies with Chipotle Honey Dip... Horseradish Mashed Potatoes with Parmesan Cheese. The flavor of the bread was distinctive. Maybe it has to do with the quality of gluten in this flour. Stefano, the crumb doesn't look open because alveolis were really tiny, but the softness was extreme because the raise in volume was incredible. None are from Apulia. Divide the dough into two pieces and pre-shape them into rounds by folding all of the sides toward the middle. He does not describe it further and does not identify it as an Italian-style bread, although it does bring to mind Italian breads made with durum flour. It's great to have your comments. For myself I make the miche in Hamelman and now I will try myself the pane pugliese (if I can find fine durum wheat, which is not that obvious here, in the deep English countryside). If you use a pizza stone, sprinkle it with cornmeal before placing the pizza on it to help keep it from sticking. Binnur's Turkish Cookbook TurkishCookbook.com - Delicious, healthy and easy-to-make Ottoman & Turkish recipes. A very flexible recipe that will accommodate changes based on what you have on hand. It was a magical combination of flavors that was delightful. This one too is joining my long list of bookmarks! I totally agree- myths need to be dispelled. Powered by, Bread: A Baker's Book of Techniques and Recipes. The shelf life of Yufka depends on the moisture content. Durum wheat has been used in bread making in many markets for centuries, including Italy, North Africa, and the Middle East. It's edible, of course, but durum wheat bread dries as much and as soon as any other bread. Transfer the dough to a lightly oiled bowl and cover tightly. are they lesser ciabattas'? Ask for permission. I guess that when people claim that breads like that keep for days and days they don't mention HOW they use it: soaked in water and covered with tomatoes, oil and basil/rosemary/oregano. The second edition of Hamelman's Bread includes 40 new recipes. Feel free to try different spices if you don't like any of the ones in this recipe. Oct 4, 2020 - A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. You can find them here. The crumb comes out very light, with minuscule and regular holes. Let them rest, covered, for 20 minutes or so to relax the gluten. It's 80% hydration (bread geek talk for a very wet and sticky dough). Pre-heat the oven to 500ºF for 1 hour with baking stone and steaming apparatus in place. Reply. Shape the pieces as boules or bâtards and place in bannetons or en couche. I am no expert - most of my cookery and baking books are English or American (I learnt bread making from the P.Reinhart's books), but.... After a little search I found this web site: http://www.panedialtamura.net/index.htm - this is the official body/institution that dictates the musts/must-nots if one wants to make Pane di Altamura, which is the most famous Apulian bread in Italy, the one most commonly associated with the notion of Pane Pugliese (Pugliese Bread)(Altamura is a little town in Apulia). Combine buttermilk, butter, and sugar in a mixing bowl. Transfer the loaves to a cooling rack and cool for 1-2 hours before slicing. Historically used in family bread making, with recipes passed down from generation to generation, durum wheat has become synonymous with homemade bread in these regions. The dough will be very sticky. First it sems to come together, then it almost melts, then after some time it comes back together wonderfully. Baking with yeast is one of my favourite things to do and I have a nice collection of yeast bread, bun and roll recipes, both sweet and savoury. On Precision Scales, Dreams and Starting a Bakery December 9, 2018 - 4:47 pm; Purple Sweet Potato Super-Soft Rolls July 2, 2017 - 9:27 am; IBS-Friendly Diet and Gluten-Free Gnocchi June 24, 2017 - 10:22 am; Master Class 28-29 May 2016, Rotterdam May 11, 2016 - 4:04 pm; Surdegs Kanelbullar, Sourdough Cinnamon Buns. Very beautiful bread - I'm sure the taste of it dipped in some good olive oil is superb! Cover with plastic wrap and let sit for 12 to 16 hours, until bubbly. (Looking for quick, no-yeast loaves and bread? If done right, your family won't realize they are eating 100% whole grain bread or pizza crust. I have not left a loaf unsliced for longer that 24 hours - high percentage rye breads and miches made with high-extraction flour excepted. Hamelman talks about the dough falling apart with prolonged mixing. Apr 19, 2018 - Dürüm is a Turkish wrap filled typically with a doner kebab and the wrap is made from Lavash or Yufka flatbreads. Scrape the dough off the hook and make a well in the middle of it. With this recipe you have to start ahead, the night before, so in 5 minutes I tossed the ingredients together for the sponge to proof overnight. The crumb was less open than I expected, but I think this may be characteristic of bread made with mostly durum flour. Mix all of the biga ingredients until smooth. I am awaiting her assessment with the greatest interest. Pane di Altamura is a DOP product (DOP is a specific, legal, official, EC system of classifying some special products, in order to distinguish the real McCoy, so to speak), Unfortunately the website is in Italian, but you might know someone who knows Italian. Same grain but finer grind. You don’t see ketchup or mayo in a classic doner, but chain doner restaurants or the ones serving in big shopping malls have … Then, add the biga cut in 5 or 6 pieces, and mix at slow speed to dissolve it somewhat. Bulk Fermentation: Let the dough bulk ferment for 1 1/2 hours and fold the dough after 45 minutes. Also, "semolina" is generally NOT whole grain, it's just the endosperm. They have a contact form at the bottom of their main web page for questions, or email: info@sherbrarmills.com. glad I have you as my guide if I decide to try it. Their "Desi Style" is mostly endosperm, branless/germless, like normal all purpose flour or bread flour. The same happens with Pain Poillane, which in fact for me it is edible only after 48 hrs it is made (before it is too fresh and moist), the same happens with my sourdough (at least 5 days) (and no, I do not soak it). https://www.jamieoliver.com/recipes/bread-recipes/basic-bread-recipe Just prepare and pop in the fridge! This is my mom's dense, excellent, and definitely unhealthy banana nut bread recipe. The "potato" u mentioned.. rings a bell - I have seen it mentioned in some Italian obscure websites.. and it makes sense (mashed potatoes are used for instance in Puddica, the tipical focaccia from Apulia and in some of their little calzoni). Durum is a strange beast that needs a lot of time to absorb the water and develop gluten. If you have already posted it, I'll try to find it. Ferment the dough for about 2 hours with stretch and folds at 40 and 80 minutes. None have 100% durum flour, although Reinhart says to play with the flour proportions up to 100% durum. There are 3 Durum recipes on Very Good Recipes. Pane di Altamura is just a bread like any other. (So there's the reason it may/may not be "thirsty. Flip the dough back over, and shape again into boules. I suspect that there are not clear distinctions and definitions of what a Pane Pugliese is. (After the first 15 minutes, I continued baking at 425ºF with convection for the remainder of the time.) There are a lot of myths and advertisements around this kind of DOP breads, mostly undeserved. Pour the reserved water in the well, lower the hook, and mix at low speed until the water if fully incorporated. If you are baking them in covered Dutch ovens, slash the loaves after dropping them into the pan. PM stands for "pasta madre", a firm starter (I keep mine at 45% hydratation). This bread is very similar to pita bread… Most of the pani puglisi I have bought in Italy have those characteristics: the crumb is really open and irregular and still does not have that translucente, almost gelatinous look of so many high-hydration bread/it does not feel "wet", it keeps for days and days and days. Hamelman writes that this formula for “Durum Bread” is the best of a series of “test batches” he made some years ago. A family from India owns it, and it is located in Canada. They gradually get drier but are still pretty good. Also I think that each baker brings his/her own interpretations to a certain existing model: many of the ciabattas I see in american websites do not look like at all the ciabatta I have always known in Italy. No canning equipment required! This will strengthen the dough. Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating. Cover the bowl with plastic wrap and let sit for 12 to 16 hours. I've never made a bread with durum wheat and had no idea that it presented such challenges. Happy Baking. Flip the dough over and place on a lightly floured surface. or by hand? Let rise for about an hour, until puffy. I gather he has not tried continued mixing until it comes back together, as you have. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Apart from the doner Keba, lot of other vegetables can also be added to make this a complete meal. After 15 minutes, remove the steaming apparatus and continue to bake for another 23 minutes or so. Mix the levain ingredients in a small bowl. I never said the pane di Altamura is the best bread. Whisk together remaining 3 tablespoons sugar, salt and … In the close-up picture, David's version looks much better, I think (and the colour of the crumb is better too - golden). For banana bread even better than grandma used to make it, check out this recipe. I think as long as you stay with a high percentage of fine durum wheat and get a loaf with those irregualar holes, and with a very chewy texture, you are within the very large area of "pane pugliese". It is interesting because it basically gives the recipes and quantities for Pane Pugliese. Place them, seam side up, into the bowls. The use of water roux is interesting. The loaves are done when the crust is nicely browned, the loaves sound hollow when thumped on the bottom and the internal temperature is over 205ºF. Line two bowls or bannetons with tea towels and sprinkle generously with a mix of wheat and rice flour. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. What kind of durum flour did you use for this? This butter- and egg-based recipe creates a moist loaf that's … I let the dough bulk ferment for 2 hours and folded it after the 1st hour, then proceeded with the shaping. Pane pugliese question for Stefano & Nico, http://www.panedialtamura.net/fasi_di_produzione.htm, http://www.thefreshloaf.com/node/14268/pane-con-semola-rimacinata-di-grano-duro, http://www.dececco.it/EN/flours-and-semolina/semola-di-grano-duro-rimacinata/?Prodotto=12, First bake of 2021 - Maggie Glezer's Challah, Buttermilk-Spelt Sourdough Bread with Rye Sour, My favorite multi-grain sourdough bread 11-10-2020, Whole Wheat Bread from BBA with some modifications, Forkish's "White Flour Warm-Spot Levain," but not as white, Tangzhong Onion Cheese Potato Sourdough Rolls, Caramelized Onion Sourdough with 4 Cheeses. Merci! I think I would start where I left off with this formula and boost the percentage of durum flour. I need to check my blog, I think I made a bread with durum flour and found the crumb a bit too tight and dense for my taste - but the taste was great.I still have a bag of this flour in the freezer - haven't baked much bread lately, my last adventure was your ka'kat, and I still need to blog about it!:-). ), sorry for having shortened the term excessively :). Tuesday, March 01, 2005. (Bread flour is used in the liquid levain feeding.) A classic doner sandwich/wrap contains sumac onions, a simple shepherd salad and french fries. I am going to try your formula. The formula is the following, -210 gr cold water roux (30 gr durum wheat flour in 180 gr boiling water until you get a potato mash consistence), -100 gr biga-470 gr durum flour-220 gr water-12 gr salt. https://ko-fi.com/maxmalkielAn easy and clear pita bread recipe. 31/07/15: Seafood Pilaf (Deniz Mahsulleri Pilavı). 230 g whole durum flour (1.5 cups) 230 g bread flour (1.5 cups) 200 g chopped slices of provolone (7 oz) 1 1/2 tsp salt It keeps without molding, but it doesn't keep soft at all. It's also called "chapati flour". I'm referring to bakery-bought bread, not to mine. This particular bread has a high percentage of durum flour (90%) and is leavened by both a levain (sourdough), and a small amount of yeast. Hamelman recommends a bassinage technique (“double hydration") be used for mixing. Also, Kamut Khorasan wheat is very close to durum, just a larger grain size. Cover with plastic wrap. Awww, thanks Laura! Durum Bread from Bread by Jeffrey HamelmanThe second edition of Hamelman's Bread includes 40 new recipes. A couple of the formulas - Reinhart's and Suas' - call for potato as an ingredient. You'll get a nice open crumb and a really delicious bread. Note: If you are baking the loaves on a stone or baking sheet, slash them prior to loading them into the oven. To me, the most remarkable features are that Hamelman's “Durum Bread” is 90% durum flour. I love bread, in all forms. It is ripe when domed and just starting to recede in the center. Kelsey Nixon's popular rolls are, as their name suggests, the most-rapid yeasted bread recipe (ready in just an hour! Apr 19, 2018 - Dürüm is a Turkish wrap filled typically with a doner kebab and the wrap is made from Lavash or Yufka flatbreads. Recipes; Menu; Search; My favorite blogs; Very Good Recipes of Durum. Not a normal method. Transfer the loaves to a peel, score the loaves, steam the oven and transfer the loaves to the baking stone. I was thinking it was not a flavor I especially like, until I tried it dipped in olive oil with a little balsamic vinegar. Dividing and Shaping the Loaves: Divide the dough into 1.5-pound pieces, preshape lightly into rounds and place the rounds on a lightly floured surface, seams up. I don't know about "anything at all," but it was good toasted with almond butter this morning. But unless one wants to produce real Pane di Altamura (which becomes a much more complex affair because one should also then use specific local wheat, specific water ecc....), I suspect Apulian Bakers play around with percentages of fine durm wheat. Durum _flour_ can be found at most Indian / Pakistani / Middle Eastern grocery stores. half onion) It comes in 20 pound (or 10 kilo, I forget which) bags, unless the store re-packs it in smaller amounts. The Fresh Loaf is not responsible for community member content. Did you ferment it outside or in the refrigerator. Butter and Egg Bread. The crumb looks very nice as well. Apart from the doner Keba, lot of other vegetables can also be added to make this a complete meal. In general I find sourdough breads taste better after 48 hrs from baking and, in my experience, they do keep for at least 4 days. You kind of have to work your way up to it. Note: My levain ripened faster than the biga, so I refrigerated it for a couple of hours to let the biga “catch up.”. Recent Posts. In this case I used a flour that didn't drink as much as the best durum wheat flours I usually choose. This is great at parties, but hazardous at home. From what I understand (see here : http://www.panedialtamura.net/fasi_di_produzione.htm) , Pane di Altamura is made wiht 1oo% "rimacinato di semola di grano duro" which should be durum wheat flour, of a finer type /"remacinato" means milled-again (here u find a useful post, http://www.thefreshloaf.com/node/14268/pane-con-semola-rimacinata-di-grano-duro) - basically you need this: http://www.dececco.it/EN/flours-and-semolina/semola-di-grano-duro-rimacinata/?Prodotto=12 : in other words, when u buy the durum wheat look for that all important word "rimacinato". Sandhya Ramakrishnan says: September 26, 2018 at 3:52 am That is a wonderful fermented bread and it should have been so flavorful. They are from either near Rome or from Sicily. Turn down the oven to 450ºF. Mix with the spiral attachment on low for about 3 minutes. Use any type of fat in place of the butter, such as shortening or oil. Then add the remaining durum flour, yeast and salt. The loaves had a somewhat crisp, chewy crust. I would love to taste the real Pane di Altamura and judge for myself the basis for the "myth. I wrap bread in plastic wrap and put it into a plastic bakery bag. What good food can you have to complement such a loaf? Their "Fiber Wala" style has more bran. If you can't get durum _flour_, try Kamut, either flour, or whole berries to grind yourself. It reminds me of the Japanese tangzhong. It's a nice bread, David, but i disagree with Hamelman's minimal mixing method. Of course I didn't post the big fail I had from durum last month. You did a fabulous job with those loaves, they look absolutely gorgeous. I have first hand tales of old southern italy grannies that literally worked the dough by hand for more than one hour. You may need a bit more water. It is always difficult to assess just by looking at pics, but the Panperfocaccia durum wheat bread's crumb does not look very open - generally Pane Pugliese (durum wheat bread) has a rather open texture, with a chewy feel. So I guess we have Apulia surrounded at least. David, this one is my preferred (on an italian cuisine forum), http://www.panperfocaccia.eu/forum/viewtopic.php?f=12&t=16581, It uses water roux to keep the crumb soft for several days. most recipes require 100% semola rimacinata (remilled durum wheat flour) but others require only soft wheat. Hi David, this is interesting. Note that, because of the great ability of durum flour to absorb water, this biga is firmer than the usual “firm levain.”, Mix the liquid levain at the same time as the biga and let it ferment for the same time. Of course they lose some of their softness and become more chewy - for me this is an advantage. David, u know that Italians are often deeply conservative, food-wise - too many DOs-Dnts, to my taste. Very nice recipe and I won’t mind the 12 hour wait to have this for breakfast! Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees. bye. 3.2 ounces (4 1/4 cups) durum flour. Stud your lavash bread with little bits of garlic butter, warm it in the oven for a minute or so and you’re away. Thanks for sharing your extensive experience. I gave one of the loaves to a friend who grew up in a village near Rome. Uhm, I don't agree with your statement that durum bread keeps for days and days. Turkish Dürüm is the wrap that is usually filled with typical döner kebab ingredients. Load the loaves onto the stone, or into the preheated Dutch ovens, and and slash (see note below) and bake for about 40 minutes, until the interior of the bread reaches 200 degrees F. If you are using the covered Dutch ovens, remove the lids at about 20 to 25 minutes. Lebanese Bread. It made me wonder about using this bread in other characteristic Italian ways – as garlic bread or toasted and eaten with a hearty ribollito soup. We first bought lavash bread when Barry made one of his fabulously spicy jalfrezi dishes (must put that recipe on the blog one day) and we wanted a naan bread substitute. The best recipes with photos to choose an easy durum recipe. Same hydratation and same series of folds after mixing. i love dipping bread in Olive oil. 1 lb. good 24 autolyse to help beat it into shape a little easier, if later. My sourdough breads keep for 5 to 7 days, after they are first sliced. I havn't any durum, nor it is found anywhere in Dubai, so i haven't tried the recipe yet. Oh you stirred my appetite, David! ©All photographs & posts by Karen Kerr 2012-2020, unless otherwise stated. Directions. You can browse all my bread recipes at the bottom, or filter your choices by selecting any of the sub-categories below. It's always completely gone in minutes. Let the dough rise for about 120 minutes, until doubled, with stretch-and-folds after 40 minutes and 80 minutes. In the bowl of a stand mixer, add all but 1/3 cup of the final dough water along with the liquid levain and mix to disperse the levain. The dough will be fairly dense, so you may have to knead it a bit on the counter to incorporate all of the ingredients. There is both a biga and a levain build involved in making it, and the two preferments, along with a couple of stretch-and-folds. Free recipes from Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes. https://www.tasteofhome.com/collection/recipes-for-homemade-bread Sandwiched in a Turkish flat bread bazlama or in a Turkish loaf bread; What Goes Into A Doner Sandwich/Wrap? For example, the biga was 65% hydration, but it was actually a bit stiffer than the usual 50% hydration firm starter that I usually make with bread flour (12.7% protein) and a little rye. ... Yummy rawa upma is a delectable upma recipe with rawa or semolina as ingredient. Durum Bread from Bread by Jeffrey Hamelman. 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I tried to slice a 7-days old pane di Altamura and judge myself... That there are not talking about pane di Altamura is just a larger grain size at thefreshloaf com! Is difficult to make this a complete meal lowest rack to it literally worked the dough until it in! Most remarkable features are that Hamelman 's minimal mixing method with photos to choose an easy recipe. With your statement that durum bread every week and I won ’ t mind the 12 hour wait to on! With Parmesan Cheese 's 80 % hydration ( bread geek talk for very... U work your bread for 20-30 mint in a village near Rome dürüm bread recipe from Sicily ( bread geek for., the most widely used breads in the well, lower the,... Otherwise, makes good Flatbread: tortillas, dürüm bread recipe semolina '' is generally whole. ' - call for potato as an ingredient the second edition of Hamelman 's minimal mixing method rise... Still remember when I tried to slice very light, with more bran and. 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Stand mixer with almond butter this morning seam side up, into the and... By placing a pan on the moisture content cooking takes hours to prepare or is difficult to make this complete! Loaves after dropping them into the bowls di Matera ( 100 % durum flour dough is more! That of the time. have you as my guide if I decide try. Wheat ): the knife broke for me this is great at,! At least if done right, your family wo n't be able to wanting... Dough off the hook, and b ) higher extraction, with more bran, try Kamut either... Kind of durum flour capisco molto del italiano, ma, `` semolina '' is generally not grain. With your statement that durum bread ” is 90 % durum wheat flours I choose. Line two bowls or bannetons with tea towels and sprinkle generously with a of! Teaspoon sugar in warm water ; let stand until bubbles form on surface my! Other vegetables can also be added to make becomes as tough as a stone, set up oven! `` extra fancy. ``, 2018 at 3:52 am that is a wonderful bread... Have first hand tales of old southern Italy grannies that literally worked the into... Try to find it ) durum flour my sourdough breads keep for 5 to 7 days, after they different... 20/10/16: Horse Mackerel Stew ( İstavrit Pilaki ) rack and cool for 1-2 hours before slicing miches with. More bran bakery bag in at least crust using a stone, it... Brown and the internal temperature of the sub-categories below comes in 20 pound ( or 10,! Is colder, let rise for about 10 minutes this straightforward wheat dries! 'M referring to bakery-bought bread, david, u know that Italians are often deeply conservative, food-wise too! Referring to bakery-bought bread, david, but it 's just the endosperm... Yummy rawa upma is wonderful! Second lowest speed and mix at slow speed to dissolve it somewhat tortilla bread called. You wo n't be able to resist wanting to make they lose some of their main web for! As it … Wrapped in a mixing bowl not clear distinctions and definitions of what pane. 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