foodforthought's blog
Ciabatta, 50% Durum
I have long been a fan of the Semolina version of Jason’s Quick Coccodrillo Ciabatta, which may have been my first TFL recipe attempt. @alfanso’s recent post on 80% PFF Ciabatta got me thinking it had been too long since I’d investigated alternative versions. Thinking back on the Durum community bake, I decided to apply Alfanso’s method to a hybrid ciabatta and I think it worked out ok.
CB: Hamelman’s Semolina Pain au Levain with Poolish
Blog post in progress
As of Mix Day ( February 8)...
Deviated slightly from recipe on percentage levain and included a Semola poolish.
Levain Build, start 36 hours before mix
- 3 generations x 12 hours, all Bread Flour, 125% hydration
Poolish, 12 hours before mix
- 200 g water, 200g Semola Rimacinata, 1/4 t ADY
- beautiful creamy color, less bulk, denser than AP poolish
Mix target 2000 g dough for 2 batards
Introduction: foodforthought
I decided I should be more than an occasional commenter on forum posts so thought a formal introduction would be a good way to kick off my TFL blog. I most especially would like to reduce the bloat of the community bake threads so will post a link once to CBs if I participate but try to keep any discussion channeled back here. Worth a try anyway.