I love browsing through cooking blogs and bread baking forums. Recently, I came across a bunch of visually very appealing loaves
here and simply couldn't resist the urge to bake those beauties. My challenge was to find more pure durum wheat flour; I only had half the required weight. I could have bought more on the web but I didn't want to wait and decided to add other flour varieties to make up the missing 50%. All I had was some very fine semolina flour and I was left with no other choice but to simply add bread flour. So, it's not completely pane ibleo but I was OK with that. My recipe is modified; I did'n bother with a 50% hydration starter because I maintain mine at 100%. As long as the total weight of flour and water in the foinal bread dough are right, you are fine. What is sourdough hydration and how to change it...well some other time :)
PANE IBLEO – TRADITIONAL WHOLE WHEAT DURUM BREAD FROM MONTI IBLEI
200 g (100%) rye sourdough starter, fed and very active
1 kg whole wheat durum flour
(mine was 50% durum wheat, 30% semolina,
20% bread flour)
500 -550g water
3 tsp sea salt
- This recipe is not suitable for mixers; you will have to work the dough by hand. Initially it will be hard but eventually the dough will become softer and silky to the touch.
- Sift the flour onto a large work surface and make a well in the center. Place the sourdough in the well and gradually add water by pouring it over the starter and start dissolving it with your hands. Continue adding water while gathering the flour from around the well and incorporating into the dough. Work the remaining water and salt into the flour until incorporated.
