Aug 9, 2014

No Knead Durum Stirato - Italian Baguettes

No Knead Durum Stirato - Karen's Kitchen Stories

This Durum Stirato was was inspired by my friend David, who, after seeing my post about Stirato, decided to bake the bread with 100% durum flour. His bread was beautiful.

Durum flour is, according to the interwebs, a very high protein wheat. It is mostly used for pasta. It's yellow in color, and has a wonderful nutty flavor. There is also semolina flour, which is from the same wheat, but more coarsely ground. I've seen conflicting information regarding the amount of gluten it contains, some saying is has more than the typical flour, and some information saying it has to be fortified by vital wheat gluten when making bread.

No Knead Durum Stirato - Karen's Kitchen Stories

For these loaves, I used half bread flour, and half durum flour. Instead of just stretching out the dough (stirato means stretched or pulled in Italian) prior to baking it, I also twisted the dough as I stretched it out.

I also was a little cautious about stretching the dough out too long, so I ended up with wider/less baguette-like loaves. I'll credit this dough's ability to expand in the oven while baking.

As I did with this bread, I baked the two loaves under the top and bottom of this baker on a pizza stone.

No Knead Durum Stirato - Karen's Kitchen Stories

While it worked well last time, this time the bread had so much expansion that the loaf under the bottom half hit the top of the baker. The other half expanded so much that it doesn't really resemble a baguette. Next time, I might try my pan de mie pan as a cover. As long as the cover fits over the loaf and the pizza stone, it really doesn't matter what the cover is composed of, as long as it traps steam.

This bread is amazing. You can slice it crosswize, lengthwise, or just cut off a tiny slice and butter it. Each loaf is about 10 or 11 ounces. You can use it for toast, sandwiches, or just bread with dinner.

No Knead Durum Stirato - Karen's Kitchen Stories

To make this bread, you mix up the ingredients in a bowl the night before, cover them, and wait for about 12 to 18 hours. The dough is divided, shaped, and baked within about 30 to 45 minutes after the first rise. Mr. Kitchen never even noticed that I was making it. Bread. Bam!

If you don't have lids to put over the loaves while they bake, place a pan under the pizza stone or baking sheet and fill it with about one cup of boiling water to create steam when you first place the loaves in the oven. If you only have one cover, you can bake one loaf at a time.

No Knead Durum Stirato - Karen's Kitchen Stories

No Knead Durum Stirato

Ingredients

200 g bread flour
200 g durum flour
8 g salt
1 g (1/4 tsp) instant yeast
300 g cool water

Instructions

  1. Mix the dry ingredients in a large bow.
  2. Add the water and mix with a large spoon or dough whisk until just combined. Cover with plastic wrap and allow to rise for about 12 to 18 hours, until doubled. 
  3. Scrape the dough out onto a heavily floured surface. 
  4. Gently nudge the dough into the shape of a rectangle and then fold it over itself from each long side as if you were creating an envelope. With your hands, gently roll the dough out into a tube and then cut the dough in half, width-wise. 
  5. Place the dough pieces, seam side down, on a floured sheet pan sized piece of parchment and cover with oiled plastic wrap. 
  6. Place a baking stone on the center rack of your oven and place whatever cover you will be using on top of it (or set up your oven for steam). Preheat the oven to 475 degrees F.
  7. When the dough has about doubled (30-45 minutes), pick up each piece twist it and stretch it out to the length of your cover, about 11 to 13 inches. In this case, I also twisted the dough pieces. 
  8. Remove the hot cover from the stone, and, using a peel or the back of a baking sheet. drag the parchment with the dough onto the stone and place the hot cover/s over the loaves. 
  9. Bake for 20 minutes. Uncover and bake for another 10 to 20 minutes, until a golden brown. 
  10. Cool on a wire rack.
This post has been Yeastspotted

16 comments:

  1. Wow, I'm going to try this. I love the combination :-)

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    1. Thanks Marion, I was pretty happy with it.

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  2. Karen sound good have to try them

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  3. I love this idea, Karen. I'm definitely going to try this Durum one and the other version. So many breads, so little time.

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    1. I know what you mean Cathy, Fortunately, these are super easy.

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  4. wonderful bread! I might make this when we come back from a trip (much needed few days vacation!)

    your bread posts are a constant source of inspiration! I've been flirting with that clay baker, but so far resisted..... You are making it a little harder....

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  5. I love the color of the crust. The crumb looks so nice and creamy too. I've only tried semolina flour in bread, never durum. I can only imagine it being even better to bake with.

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    1. It's harder to find, but it does act more like AP flour Derik.

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  6. That crust is gorgeous! And the crumb ain't too shabby either. Don't you love the covered baker? One can never have too many kitchen implements. (I'm channeling The Honeymooners here. "But can it core a apple?)

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    Replies
    1. I do love that baker!! And I'm so a fool for new kitchen stuff. I could spend hours in Sur la Table.

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  7. I have some Granoro durum wheat / semola flour. Would that be the correct type of flour to use?

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    1. I'm pretty sure that would work. Durum is semolina that has been ground fine like all purpose flour.

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  8. Is the 12-18 hour rise at room temp or refrigerated?

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I love comments and questions and read every one of them.