Durum World Bread

Use this recipe to sample the unique taste of durum without masking the flavors of the other ingredients.

	Flour Preparation
3 cups	Durum Flour
3 cups	White Flour
	Culture Activation, Stage 1
1/2 cup	Sourdough Starter, sponge culture
1 1/2 cups	Flour mixture
1 cup	water
	Culture Activation, Stage 2
1 cup	Flour mixture
1/4 cup	water
	Final Preparation
1 Tbs	Butter, melted
1 cup	Milk
1 1/2 tsp	Salt
2 Tbs	Sugar
3 1/2 cups	Flour mixture

Flour preparation
Combine the flours and mix well.
Culure Activation Stage 1, followed by 6 or 12 hour proof
Mix the sponge culture with the flour mixture and water in a large mixing bowl. This is the working culture.
Proof 12 hours at room temperature (68° to 72°) or 6 hours in a proofing box at 85°.
Culure Activation Stage 2, followed by 6 or 12 hour proof
Add the flour mixture and water. Mix and knead until smooth.
Proof 12 hours at room temperature or 6 hours in the proofing box. After proofing, this is the fully active culture.
Final Bread preparation, kneading, rising, and baking. Includes 2½ to 4 hour proof.
Punch down. Mix together the milk, salt, sugar, and butter. Add to the dough and mix well.
Reserve some of the flour mixture for flouring the board. Mix and spoon knead the remaining flour into the dough. When too stiff to mix by hand, transfer to the floured board and knead in the remaining flour.
Form 2 pan loaves, and proof at the same temperature used above until the dough rises above the pan tops (2½ to 4 hours).
Bake in a preheated oven at 375° for 40 to 45 minutes. Remove from the pans and cool on wire racks.

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