JH Semolina Bread...with a tumor
Hi to all the lovely The Fresh Loaf members....
I'm new to the bread making and sourdough...just started about 3 months ago with both bread and sourdough making. So far, I'm totally obsessed with it. I learned a lot through this web site and found it's very encouraging. I also purchased few books about bread making. My first is Peter Reinhart's BBA which I found to be very good for novice bread enthusiast.
I usually baked only on the weekend...and each week I just can't wait for the weekend to get my hands and taste buds on to the next loafs.
Here is the semolina sourdough from Jeffrey Hamelman's Bread book. I use the semolina flour (sourced locally in Melbourne, Australia). I got the feeling that Aussie's semolina flour could be different from ones in US. My loafs doesn't have the creamy light yellow crumbs as described in the book. But the crumbs still lovely and soft.
I use black sesame seeds in stead the whites.
My starter is mixed with the unbleach bread flour and rye flour, the majority is rye flour.
The loafs got an amazing oven spring. So much so that the loafs really look deformed, looking almost like tumors are breaking away from the body:) I also got the feeling that it could be the result of my poor scoring technique.