The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cracked pepper sourdough and Semolina Sourdough.

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WoodenSpoon's picture
WoodenSpoon

Cracked pepper sourdough and Semolina Sourdough.

This is what I finished making today, for both batches I used a leaven which I fermented at a cool room temp overnight. The next day, about halfway through bulk fermentation I retarded the dough in the fridge over night. first thing this morning I turned the dough onto the counter, devided em and let them rest on the counter for a bit, then I shaped em and proofed em for two or so hours. and baked em at 500 then 470

nmygarden's picture
nmygarden

...stunning, both the breads and the images. Nice job.

WoodenSpoon's picture
WoodenSpoon

Hey thanks!

 

plevee's picture
plevee

Lovely bread. Are the seed black sesame?

WoodenSpoon's picture
WoodenSpoon

black sesame, I like how they contrast with the golden color of the semolina, 

plevee's picture
plevee

I like it too. Beautiful!

dabrownman's picture
dabrownman

photography. Well done inside and out in every way!

Happy baking

Janetcook's picture
Janetcook

Now I know what to do with my black sesame seeds and durum that I just purchased…onto my 'to bake' list as ingredients for a lean loaf.

Love your photos.  Fit the bread perfectly.

Janet

WoodenSpoon's picture
WoodenSpoon

Thanks yall!

Bakingmadtoo's picture
Bakingmadtoo

Looks really lovely. I love black pepper so I might just have to try this. I love the contrast where it has opened up along the slash.

Mebake's picture
Mebake

beautiful breads, and great photography.

 

 

Raluca's picture
Raluca

Love the breads and the photos!!