The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Semolina sourdough

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jamesjr54's picture
jamesjr54

Semolina sourdough

Made this today in my new Cajun dutch oven

120 g 100% hydration starter (fed night before)

202 g KAP202 semolina (fine)25 g rye25 g oat bran10 g salt300 warm waterMix all but SaltAutolyse 30 minKnead 10 min w/saltProof 2 hours room temp with stretch and folds at 30 and 60 minutesPre-shape, shape, and proof in refrigerator 2 hoursPreheat oven to 500f with Dutch oven insideTake loaf out during preheatBake 475F for 20 covered, 25 uncoveredNotes: this was very wet, 72% or so. Starter is so active it's proofing like IDY. Temp today is >85F. Had to put it in fridge to slow it down. Could have baked right out of fridge. It's delicious!

Comments

thomaschacon's picture
thomaschacon (not verified)

Crust and crumb are ideal.

Very nice job!

isand66's picture
isand66

Nice bake...your crust and crumb look perfect.

FlourChild's picture
FlourChild

Love, love, love durum wheat, and your loaf looks wonderful!

dabrownman's picture
dabrownman

crumb when using semolina, with a nice thick blistered and well browned crust.  That is a nice loaf of bread!