The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Semolina rimanciata

pasdedough's picture

Semolina rimanciata

An 85% semolina rimanciata, 15% strong wholewheat flour sourdough. 

24 hour retarded in the fridge. 

Lovely taste!


Lechem's picture
Lechem (not verified)

Is a Hamleman recipe which uses two preferments, one of which is bread flour with yeast and the other is a semola rimacinata starter.

I find it takes a lot of coaxing to get a big flavour profile from semola rimacinata.

Looks lovely. Perhaps after your flavour success it will be worth a try to use a wheat sourdough starter in a semola rimacinata bread.