Baguette....@alfanso inspired me :-)
50% spelt flour and 50% semola rimacinata
A fast fact bread consolingly by two burned pizzas...
I took about 3 hours and I thought the flavor was not excellent ... but is remarkable in spite of the short time.
Recipe
Semola rimacinata 300 g
Spelt 300 g
Water 420 g
Sourdough ( hydration 50% ) 120
Yeast 6 g
Salt 12 g
Gaetano
Those are beautiful baguettes! I love how the scoring opened up and they are very well shaped! Good job!
How do they taste?
Grazie @Danni3II3 The taste is very good...
I have a question unanswered, sometimes simplicity gives special flavors, and I can hardly explain it. The last bread that I made, 20 hours of leavening, had less flavor of this :-)
Thank you
To get better flavor make them using David Snyder' San Joaquin recipe that Alphonso loves so much and is so versatile.
Well done and happy baking
Thanks. I have to try.
Gaetano
Your baguettes looks super cool Gaetano!
Thank you always kind.
Gaetano
You are showing improvement with each post! As you probably already know, I love the semola rimacinata at ~60% of total flour. But to each one of us, it is a personal journey and decision. I love the added flavor of toasted sesame seeds on the crust, and if you also like that idea, please give it a try. The seeds make the flavor of the semola much more robust.
And yes as dabrownman states, David Snyder's SJSD dough is about as good an all purpose a dough as we have to work with on TFL.
Bravo, alan.