Semolina Rye Pain Au Levain
A friend of mine who traveled a lot, returned from a trip to Africa (Ghana I think) and announced "everything goes with everything." This meant apparently that one needn't fuss about colors or styles - one could simply wear anything with anything. I have begun taking that perspective with bread. Today I tried a formula where I baked with 68% bread flour, 16% rye, 15% semolina (not durum flour.) As I was mixing it up, I had doubts. Does everything really go with everything? The bread is baked. I still say yes.
The formula with 68% hydration, 95% bread flour, 5% whole rye starter.
Mix all but salt and autolyze for 1 hour. Add salt and mix. Ferment for 3 hours with two stretch and folds on counter. Cut and shape into batards. Proof seam side up in couche for 2 hours. Bake at 450F for 25 minutes with steam, 20 minutes without.
This is tasty but just slightly overcooked. I wish I'd removed after 40 minutes. Also I meant to steam for 20 minutes, not 25 but I made a mistake with the timer and then got distracted before I could correct it. I don't think that made a difference.