The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman's semolina with whole-grain soaker

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JeremyCherfas's picture
JeremyCherfas

Hamelman's semolina with whole-grain soaker

Last week I baked Hamelman's Semolina with whole-grain soaker, using a natural leaven rather than fresh yeast, and was delighted with the results.



I wrote it up in detail at my blog, but wanted to mention it here for one reason: if it hadn't been for the help and support of the people here, I would almost certainly have made a mess of it and abandoned it. Thanks to your generosity, I have the confidence to handle doughs that, a year ago, I would have found much too wet, much too sticky and much too sloppy to work with. I would have murdered the texture by using too much flour, over-kneading and all that. Instead, I let time and stretch-and-fold do their thing, and was rewarded with excellent loaves.


So, thank you.


Jeremy

Comments

ehanner's picture
ehanner

Great looking breads Jeremy. That recipe can be hard to handle but it looks like you have it worked out just fine. I always enjoy your posts and seeing your work. Thanks for sharing.


Eric

dmsnyder's picture
dmsnyder

David