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.
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Looks perfect and I bet it tastes even better. Nice work!
Looks terrific.
How did the crumb look?
The crumb is pretty nice, if there is any left tomorrow I will grab a photo to put up.
Always a good sign, if all is eaten before you even think of taking a photo.
Nice looking bread, and I'm sure the taste improved by the retardation.
Karin
color only durum semolina can provide. Very nice and
Happy baking