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…
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!
FP
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!
That bread looks really good Jeremy, I am drooling and I already had my supper!
Keep on truckin’
-Crumb
Apeman! (Short for Aplin!)
You inspired me after that Hamelman loaf you made!
Ta!