December 10, 2013 - 3:11pm
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.