The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Overnight semolina sourdough with black sesame seeds.

  • Pin It
WoodenSpoon's picture
WoodenSpoon

Overnight semolina sourdough with black sesame seeds.

Hey o, 

This is what I made today,

450g bread flour

250g semolina flour

506g water

15g salt

150g 100% hydration chef,

Yesterday evening I made the dough and set it in the fridge to ferment overnight (16hrs) then shaped the rascals straight out of the fridge this morning and proofed em for four and a half hours.

embth's picture
embth

Looks perfect and I bet it tastes even better.  Nice work!

isand66's picture
isand66

Looks terrific.

How did the crumb look?

WoodenSpoon's picture
WoodenSpoon

The crumb is pretty nice, if there is any left tomorrow I will grab a photo to put up.

 

hanseata's picture
hanseata

Always a good sign, if all is eaten before you even think of taking a photo.

Nice looking bread, and I'm sure the taste improved by the retardation.

Karin

dabrownman's picture
dabrownman

color only durum semolina can provide.  Very nice and

Happy baking