The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rimacinata, 123...

Portus's picture
Portus

Rimacinata, 123...

I have been fiddling with flour types and quantities for my regular weekly bake using 123 as the base formula with an overnight proof in the fridge (~4C).  I enjoy a mix of white and whole wheat, and recently added some rimacintata.  I am really pleased with the results I am getting with 61% white, 21% whole wheat and 18% De Cecco semola rimacinata - quite a delicate, tasty and moist, but not gummy, crumb.  The main pic was (slightly over-) baked this morning, the one inserted below is from mid-October.

The famed “123” formula is such a useful template for any variety of loaves, but I think it has caused be to become less adventurous since October’s anniversary bake! New year’s resolution is to renew acquaintances with Mr Hamelman 😉

 

Comments

DesigningWoman's picture
DesigningWoman

That looks good enough to eat 😄. Lovely loaf.

Enjoy it.

Carole 

Portus's picture
Portus

Too good not to eat!

Abe's picture
Abe

Perfect crumb with a nice thin crust. Looks delicious.

Portus's picture
Portus

It was delicious, and almost better when a week old - toasted and spread with butter, Bovril and a slice of cheddar cheese for breakfast!  What happened to your delightful picture?  I thought of it a couple of months ago when visiting Old Town Edinburgh and walked up its cousin 😊. Joe