Hamelman Semolina Levain, Alfanso Style
Last week I tried my hand at the Hamelman Semolina Levain bread with 125% bread flour liquid levain. With semolina coarse grain #1 used instead of the powdery durum, for experimentation. And it worked out, mostly just fine. But the flavor just wasn't grabbing me. Hence take 2 here has a few changes, while keeping everything else the same.
I substituted out the bread flour in the levain and used rye flour. Also went back to using the durum rimaccinata flour. For a final change from last week I dumped my raw sesame seeds and used toasted seeds instead. And I think the whole process went along just dandy. Once again the oven spring blew past a few of my score lines, but in the realm of heartaches, it sits pretty low on the disappointment scale. Still too recent out of the oven to break into. But I think that the flavor will be heartier than before with the addition of the 15% rye.
365x3 baguettes, 650x1 batard
Crumb shot of the batard added.
Ciao bambini, alan