The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Semolina durum Baguette :-)

inumeridiieri's picture
inumeridiieri

Semolina durum Baguette :-)

Baguette....I make 299 score...i'm tired :-)

Baguette 100% semola rimacinata di grano duro

Poolish 6 hours

Semola rimacinata di grano duro  250 g

Water 250 g

Yeast 3 g

Poolish at 20°C for 6 hours

Second dough

semola rimacinata di grano duro 500 g

Water 238 g final hydration 65%

Yeast 5 g

Good flavor :-)

Gaetano

P.S. Thanks to everyone for the advice that you give me

pmitc34947's picture
pmitc34947

Great work!

-Pete

inumeridiieri's picture
inumeridiieri

Thanks Pete

breadforfun's picture
breadforfun

Very nice, Gaetano. It looks like it wants to be dipped in some nice olive oil.

Are you using fresh yeast?

-Brad

inumeridiieri's picture
inumeridiieri

Thanks Brad. For poolish fresh yeast, final dough

similar to lievisol :-)

Gaetano

breadforfun's picture
breadforfun

I will have to look for some to bring home when I am in Italia later this year.

-Brad

inumeridiieri's picture
inumeridiieri

Good, you can buy at LIDL or in many supermarket :-) there are many types of lievito madre in polvere ( powder starter )

Lechem's picture
Lechem (not verified)

Looks lovely. 

Something I'm not understanding about the yeast though. I thought lievito madre is sourdough and is says Natural Yeast but it's in a packet and you says it's fresh yeast. And what is lievisol?

inumeridiieri's picture
inumeridiieri

lievito madre+lievito secco= sourdough+dry yeast  sourdough isn't active is only for flavor

Poolish is with fresh yeast :-)

Lievisol: http://www.thefreshloaf.com/node/49821/poolish-di-grano-duro  is similar to Belbake in the photo