Durum Semolina sourdough
It always nice to have all the right elements fall into place and turn out such a loaf!
Durum Semolina
500g loaf
Pre-ferment weight: 165
Pre-fermented flour:30%
Overall formula:
100% Durum
65% Water
2% Salt
Pre-ferment:
100% Durum
85% Water
20% Salt
Final Mix:
219g Semolina
126g Water
6g Salt
My semolina flour came from Buon Italia in Chelsea Market, a wonderful purveyor of everything Italian, including flour. It's nice using flour from the Italian source where this recipe originates! Tomorrow I'm going to put a slice of mortadella on a slice of this bread. Nutella would be nice too...
Apeman! (Short for Aplin!)
You inspired me after that Hamelman loaf you made!
Ta!
Posted by: Jeremy | March 12, 2009 at 09:38 PM
That bread looks really good Jeremy, I am drooling and I already had my supper!
Keep on truckin'
-Crumb
Posted by: Mr. "Crumb" Aplin | March 12, 2009 at 08:37 PM
Thanks Teresa and FP,
flour is hard to get whatever kind, even in NY, and it's a pleasure we have these boutique stores who sell flour from Italy or wherever?
Happy baking!
Posted by: Jeremy | March 08, 2009 at 10:18 AM
Beautiful semolina bread!
Not a grain I get the chance to use often (difficult to find durum flour here). Good job!
FP
Posted by: Foolish Poolish | March 07, 2009 at 09:19 PM
Superb! Hurrah Jeremy, that is a gorgeous loaf of bread! I agree with Susan. Happy Baking, Teresa
Posted by: Teresa | March 07, 2009 at 06:47 PM
I'm not 100% sure, but this may qualify as your most beautiful loaf yet. At least most stunning photos.
Posted by: Susan | March 06, 2009 at 12:05 PM