Pane di Alfansomura, take III
An invite to a dinner party for 8 folks at our uncle's house prompted my wife to say that she would like me to bake a few Semolina batards to bring. She, OTOH, decided on baking the above pictured rum infused and lemon zested Torta di Riso (Italian Rice Cake).
I once more relied on the now reliable Pane di Alfansomura [1], my whimsically named take on an earlier Pane di Altamura. This time the twist was to change out the AP flour for bread flour. A 60/40 mix of Durum/Bread Flour at 70% hydration using the 3 stage build of stiff rye levain. One seeded, and for those who may not appreciate them, one without seeds. 2x750g, 1x350g. 450dF, 15 minutes w/steam, 15 minutes more for the baguettes / 18 more for the batards, 2 minutes batard venting.
The alfansomura clan freshly awakened from their retard.
just after scoring and loading.
The oven spring was fabulous on the batards, but surprisingly modest on the baguette.
Two days earlier, I baked another batch of the Hamelman Pain au Levain w/WW, a batard each for our Condo manager and assistant. Just because... Another 2/750g, 1x350g.
alan