Astonishing! You don't have any decent bulk fermentation period and go straight through to proofing. The gluten seemed very undeveloped yet you still got a half decent loaf. You also mixed the dough holding the salt back which indicated an autolysis period, but you didn't give a timing for that. It got skipped? It's a great testament to this flour that you got such good results. I shall use your formula and give it a proper fermentation period. Thanks for the formula. Ciao
@@rush2124u2 Hi Rush That's a difficult question because I don't know how you bake. I would add that I don't believe that the loaf shown at the end is a 100% rimacinata loaf. Rimacinata give a very dense bread because of the poor quality of the gluten. The recipe here is ridiculous. only 55% water the dough will be as stiff as hard clay. I would rate this video as a RUclips falsehood. You would be better to look for another channel . Or, bake as you normally would a white loaf and substitute 1/3 of the white flour with Durum Rimacinata. I find 1/3 is a good amount witout getting a dense loaf. A lot of Italians use it at that level too. Durum is a little more thirsty than a white flour, so just be prepared to add a little more water after letting the initial mix to sit for 30min for the dough to hydrate. Only the can you see if it needs more water. Good luck and the best of baking to you.
@@rush2124u2 Your welcome. I watched it a little bit more thoroughly after your question and came to different conclusions. Since my original post I have done quite a bit of baking with durum rimacinata. Small amounts give a lovely firm rubbery crust, but its poor gluten makes for a dense bread. 30% rimacinata in Ciabatta is excellent and it works well, because the gluten does not need to support the weight of dough above it as with a loaf. If you really want to try 100% take a look at Mukgling, 'Durum Wheat Ciabatta. They bring some very good baking method to bear and get good results.
Wow, This is what i'm looking for, Many thanks, 감사합니다.
Astonishing!
You don't have any decent bulk fermentation period and go straight through to proofing. The gluten seemed very undeveloped yet you still got a half decent loaf.
You also mixed the dough holding the salt back which indicated an autolysis period, but you didn't give a timing for that. It got skipped?
It's a great testament to this flour that you got such good results.
I shall use your formula and give it a proper fermentation period.
Thanks for the formula.
Ciao
What is the proper fermentation period I'd like to make this very soon. How did it come out for you
@@rush2124u2 Hi Rush
That's a difficult question because I don't know how you bake.
I would add that I don't believe that the loaf shown at the end is a 100% rimacinata loaf. Rimacinata give a very dense bread because of the poor quality of the gluten.
The recipe here is ridiculous. only 55% water the dough will be as stiff as hard clay.
I would rate this video as a RUclips falsehood.
You would be better to look for another channel .
Or, bake as you normally would a white loaf and substitute 1/3 of the white flour with Durum Rimacinata. I find 1/3 is a good amount witout getting a dense loaf. A lot of Italians use it at that level too.
Durum is a little more thirsty than a white flour, so just be prepared to add a little more water after letting the initial mix to sit for 30min for the dough to hydrate. Only the can you see if it needs more water.
Good luck and the best of baking to you.
@@kevinu.k.7042 Thanks much appreciated
@@rush2124u2 Your welcome. I watched it a little bit more thoroughly after your question and came to different conclusions. Since my original post I have done quite a bit of baking with durum rimacinata. Small amounts give a lovely firm rubbery crust, but its poor gluten makes for a dense bread. 30% rimacinata in Ciabatta is excellent and it works well, because the gluten does not need to support the weight of dough above it as with a loaf.
If you really want to try 100% take a look at Mukgling, 'Durum Wheat Ciabatta. They bring some very good baking method to bear and get good results.
Where can I get this flour????
Where I can get your flour?
on Amazon
I'm guessing you meant Celsius.