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…