Durum Semolina sourdough
It always nice to have all the right elements fall into place and turn out such a loaf!
Pre-ferment weight: 165
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…
I’m not 100% sure, but this may qualify as your most beautiful loaf yet. At least most stunning photos.
Superb! Hurrah Jeremy, that is a gorgeous loaf of bread! I agree with Susan. Happy Baking, Teresa
Beautiful semolina bread!
Not a grain I get the chance to use often (difficult to find durum flour here). Good job!
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?
That bread looks really good Jeremy, I am drooling and I already had my supper!
Keep on truckin’
Apeman! (Short for Aplin!)
You inspired me after that Hamelman loaf you made!