Pane con Semola Rimacinata di Grano Duro
Thanks to JoeVa for this detailed recipe. I have made it three times now. The first time my hydration was 60% as per JoeVa's recipe. I didn't stick closely to the mixing instructions and worked the dough more than JoeVa recommended. The crumb wasn't as open as I had hoped. On the second time I upped the hydration to 63% and followed JoeVa's recipe to the letter. The crumb was nice and open. On my third attempt, I once again increased the hydration: this time to 65%. There wasn't much difference between the second and third attempts.
I retarded for 12 hours. It had a mild tang and it was delicious fresh on the first day. It was similar in texture to a baguette with a razor sharp crust and soft interior. I really like that contrast.
On day two it made a good BLT, although that crust was dangerously hard and sharp after being lightly fried in the bacon renderings (and, yes, I know it isn't healthy, but it is delicious :). I am wondering if that diamond crust has anything to do with the hard nature of semolina.