Flying Sponge Semolina
Hi everyone. Even though I have been baking, I haven’t posted in quite awhile. This semolina bread is from Jeffrey Hamelman’s Bread book. It uses a flying sponge which allows the baker to start and finish a bake all in one day. Great for the absentminded who forget to build a levain the night before! A flying sponge uses commercial yeast along with flour and water and ferments for about 75 minutes.
I had mixed the final dough and just put it in the proofer when I noticed the bottle of olive oil on the counter looking forgotten. Aargh – I pulled the bowl out of the proofer, added the oil, and mixed for about a minute till incorporated. No damage. This is why I almost always do mise en place so I don’t miss an ingredient.
I have just one banneton so I used one mixing bowl with a floured linen cloth for proofing. The shaped loaves outside for a quick picture in the Florida sunlight.
Loaded in the proofer with their plastic caps on. I use shower caps (disposable ones from a hotel) to cover the proofing baskets. Shower caps work well on the bowls for building a levain and bulk fermenting and on loaf pans too!
The finished product. The flavor profile is deep and complex even with a flying sponge.
And the texture is creamy and soft. The crust layers are light, flaky, and crisp. Can’t wait to take a bite!
Bake often ~ Marie