February 6, 2016 - 8:50am
Last week's Boule
Baked last week using 70% hydration, 1% semolina 1% fresh ground whole wheat and 98% 00 Antimo Caputo. USed Richard Bertinet kneading method. Taste, thickness of crust, crumb, etc were outstanding. The only thing is the next time, I will leave out the semolina. Tended to make the crumb a little rubbery.
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Very nice.
You really think the 1% semolina made a noticeable difference? I'm not disagreeing, I'm just a bit amazed that that small a trace would change the character.
Thanks Floyd!
I don't really know about the 1% semolina actually being THE problem and creating a rubbery crumb. I will have to try that flour again without the semolina to know for sure, but I take your point about that small of an amount not really making much of a difference overall.
noticeable difference in a loaf of bread. This one looks grand by the way.
Happy baking
I hadn't thought in those terms when I posted it, but agree with you. I now don't think it had much to do with the rubbery crumb.
And Thank you for the compliment! Every now and then I screw up and come up with a nice loaf! LOL Actually, I am beginning to make progress with the help of The Fresh Loaf website, and practice.