Durum Wheat Sourdough

Mix water, durum wheat flour, and salt in a small saucepan. Heat while stirring constantly until a thick paste forms. Transfer to a glass jar, cover, and refrigerate overnight.

Combine durum wheat flour, water, and starter. Mix until incorporated and leave at room temperature overnight.

Combine all purpose flour, durum wheat flour, levain, water, and the prepared tangzhong in a mixer. Mix at slow speed for 10 minutes.

Add the olive oil to the dough. Increase the mixer to high speed and develop the gluten for an additional 5 minutes.

Transfer the dough to an oiled container and form into a ball. Perform 4 sets of coil folds every 30 minutes over the first 2 hours.

Allow the dough to rest undisturbed for 2–3 hours until it has nearly doubled in volume.

Gently pull the sides of the dough toward the center to create tension. Place the dough seam-side down into a floured banneton.

Place the shaped dough in the refrigerator to proof overnight.

After baking, allow the loaf to cool on a wire rack for several hours before slicing.