Today's 00 flour/semolina loaf -- too pretty not to take pics
Todays' bread: 550g 00 pizzeria flour, 50g semolina, 12g salt, 9g yeast, 420g water. Painted with olive oil and dusted with Tuscan spice mix, sea salt, and semolina before being baked in an oven heated to 450F then turned down to 400F for 40 minutes. Tastes as good as it looks. Ahhhh.