Bake #1 Hamelman’s 60% Semolina bread
I decided to just go with a 100% hydration
dough levain, more or less following the recipe but modified a little. The brand of Semolina rimanciata is Caputo - it is hard to find this flour here so very happy to have some, even if it is expensive.
Bread flour 40%
Durum flour 60%
overall hydration 75%
Toasted sesame seeds 5%
23/1/21 4 pm refresh starter 10+20+30
11 pm start of levain build 30+30+30
24/1/21 7 am build final levain (enough for 3 loaves) 70+150+150
1:40 pm autolyse Felt this was a bit dry so added another 10 gm water
2:15 pm Added toasted sesame seeds with the levain, Hand mixed minimally followed by 100 SLAFs, add salt then another 50 SLAFs. I felt there was enough dough development so stopped at this point.
3:15 pm first set of coil folds followed by 2 more sets at 45 minute intervals. Dough was lovely and smooth.
6:45 pm After 2 hour bulk ferment following the final coil fold, tipped dough out and preshaped.
7:15 pm Final shape. Rolled in damp cloth then in sesame seeds. Dough was very easy to work with, soft but not excessively extensible. Left dough on bench for 45 minutes before retarding.
25/1/21 Baked in DO at 235°C for 15 minutes lid on, 17 minutes lid off.
Happy so far, will post crumb once cut. This is a 600 gm loaf, the rest of the levain used for my next bake - kamut/durum bread.