June 23, 2013 - 3:13pm
Semolina sourdough with sesame seeds
Ok, so they didn't turn out as pretty as I was hoping: (but see how I took them into natural lighting for you :))
Clearly, I had no plan for shaping them, but i wanted to try without a basket this time because I wanted longer loaves than I have baskets. The smaller looking one turned out better. I haven't cut them yet, but I gave the better looking one to my neighbor so no crumb shot of that one.
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They have that semolina color on t he crumb, nice bloom. Bet they look good on the inside and taste great too.
Nice baking
I am excited to cut the remaining loaf!
I read somewhere on this site, that the shape of the loaf contributes somewhat to the texture of the crumb and I can really see that in this loaf. It was a much longer, flatter loaf compared to the boules I usually make and the crumb is much more open than usual. I also didn't use a mixer for this one, but I thought that would hurt the crumb, not help it. I can't wait to try this with the regular vermont sourdough formula!
Beautiful! The crumb is open and attractive. Hand mixing was a wise choice.
-Khalid
Nice crumb! How were the baguettes?
They were pretty rough, but not inedible or anything. Ha. Like I said, the dough was so wet. I must have weighed something wrong. I did a lot of stretch and folds but it just wasn't happening. I just kept going, shaped them with a lot of flour which I know wasn't right. The crumb was better than I expected, probably because of the hydration. But the crust was floury and the bread was pretty flat. There is no way I could've scored them. If it hasn't been for the looks of the crust, I almost could've claimed cibatta. Haha. Anyway the taste was decent. I have never used a poolish before. The interesting thing is that I always think my sourdough isn't sour at all, but now that I tasted this I guess I really can tell the difference.
Those look great! Love the nice open crumb, that isn't always easy to get with semolina. Hope you're enjoying it!