Sesame Semolina Tartine Loaf

Main recipe
Weight	Ingredient	Baker's %
350.00	Semolina, unenriched	63.64%
175.00	Wheat flour, white, all-purpose, enriched, bleached	31.82%
25.00	Wheat flour, whole-grain	4.55%
450.00	Water, tap, drinking	81.82%
10.00	Salt, table	1.82%
37.00	Seeds, sesame seeds, whole, roasted and toasted	6.73%
37.00	Spices, fennel seed	6.73%
1,084.00	Sub total	197.09%

Levain
Weight	Ingredient	Baker's %
25.00	Wheat flour, white, all-purpose, enriched, bleached	4.55%
25.00	Wheat flour, whole-grain	4.55%
50.00	Water, tap, drinking	9.09%
100.00	Sub total	18.18%

Main Dough
Weight	Ingredient	Baker's %
350.00	Semolina, unenriched	63.64%
150.00	Wheat flour, white, all-purpose, enriched, bleached	27.27%
375.00	Water, tap, drinking	68.18%
875.00	Sub total	159.09%

Final stage
Weight	Ingredient	Baker's %
25.00	Water, tap, drinking	4.55%
10.00	Salt, table	1.82%
37.00	Seeds, sesame seeds, whole, roasted and toasted	6.73%
37.00	Spices, fennel seed	6.73%
100.00	Levain	18.18%
875.00	Main Dough	159.09%
1,084.00	Sub total	197.09%

This follow the standard tartine basic loaf procedures, which is included in many other post. To me the taste of Fennel seeds is a bit too strong. I have to scale it down by 75% next time

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CeciC's Blog
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Nice baking Cecic. Those look really good. I haven't tried this one, yet. Might try it without the fennel, though. I should imagine it masks out the sesame and semolina.

Syd

You can try it with a blend of white sesame and black sesame. I think it would added depth to the sesame flavor.

Beautiful looking bake Cecic. I was going to ask you about the Fennel but I saw you already mentioned you needed to cut it back a bit.

Thanks for sharing.

Ian

That's right, I think Chad is a bit of a heavy taste person, most of the spices used in his book is a little too strong for my taste.

I guess we could give it a 50% discount.