20d (edited) • 🏆 Show Off Your Bakes
I tried a Semolina mix for my 3rd time baking
I used a detailed step by step approach to preparing, mixing, fermenting and baking. My schedule is feeding my refrigerated sourdough starter on a Friday nite, followed with a second feeding on Saturday. Mixing dough on Sunday with a cold retard overnite before baking on Monday. I used
Semola rimacinata 350 g,
bread flour 150 g,
water 385 g,
Starter 150 g,
Salt 10 g,
Olive oil 15g
Toasted sesame 25 g folded into the dough
My bulk fermentation was about 7 hours, we like a cold kitchen at about 65F.
Baked in an oval preheated Dutch Oven at 475 for 20 minutes covered then 450 for 22 minutes uncovered but with oven door cracked open the last 5 minutes.
Had to hide the loaf from my wife for two hours to let it cool properly.
She and I both liked the semolina flavor and the sesame seeds inside were so much better than on the outside. The bread has a heavier texture than a typical sourdough loaf. I enjoyed the crust and the crumb both.
They say “Semolina dough needs confident tension” Next time I plan to work on my slap and fold before bulk fermentation and my coil folds after.
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I tried a Semolina mix for my 3rd time baking
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