Made a Semolina Filone this weekend. Crust was best I've ever had and taste was wonderful:
That looks great, and your slices you posted elswhere are beautiful! I'll to give that one a try...
Thanks Mountaindog......I believe you would really enjoy this particular recipe. As stated in another post, it is the best loaf I have ever made. I am hoping it was not just luck, so I am going to make it again this week.
Thought I should mention that I varied from the "stiff dough" noted in the recipe instructions and went with my normal slack dough usage. I made the poolish pretty wet. I added enough water (didn't measure) until the poolish looked right, sorta like a pancake batter, then let it rise overnight. Put 1/4 teaspoon instant yeast on the rested poolish and let it ferment some more during the 1 hour autolyse. Again, during the final mixing, I added just enough H20 to make the dough real slack, and then made 3 turns during the first hour and then 2 more hours of proofing. All told, I think the hydration level was around 71 percent.
Did you do the 10 min. knead listed in the recipe?weavershouse
No, I kneaded it only about 3 -4 minutes. I developed the gluten during the folding or turn process. Hope this answers your question.
Thanks for answering all my questions. Tomorrow I'll bake the filone and hope for the best. weavershouse
Good luck on tomorrows bake.................I also have made my poolish tonight to see if I can duplicate this success. Send us a picture of your's when it is done.