100% Semolina Black and White Sesame Seed Bee Striped Sourdough 81% hydration
This is the third time I’ve bake this formula I first put together for the semolina CB. I hadn’t baked it since that time and wanted to try it out again. I finally received my new pH meter, the Hanna bread and dough model and used it for the first time for this bake. I’ll know how it worked out when I finally slice this open, I will say I was surprised at how little a rise in the aliquot jar corresponded with the pH readings at which other well known bakers follow. Now of course, pH will vary greatly based on the hydration and flour composition of the dough. Semolina is a very strong flour, so I wonder if pushing the pH lower might correspond with a more open lacy crumb.
Overnight levain build and saltolyse
9 g starter 70 g water 70 g Semola Rimacinata
429 g Semola rimacinata
333 g Water (hold back 20 g so use 313 g, add the hold back water during bassinage)
143 g Levain
10 g salt 2%
in the morning when levain at peak, add all levain to the dough along with 20 g hold back water, the Rubaud kneading for 5 mins. Rest for 10 mins then slap and fold to full gluten development.
Rest 30 mins then strong bench letterfold and set up two aliquot jars, one for rise and one for pH.
Rest 30 mins then lamination.
At 30 mins intervals do coil folds until dough showing good strength.
Shaping done at 50% rise pH 4.35
applied seeds and into banneton and allowed to rest at room temperature until aliquot rise 70% and pH 4.15, then cold retard until morning. Aim to bake when pH 4.1
The following are the aliquot rise and pH readings at various times.
1130 am bench letterfold pH 5.38
1200 pm lamination temp 76ºF
1230 pm coil fold pH 5.25
100 pm coil fold pH 5.13
130 pm coil fold pH 4.95
200 pm coil fold pH 4.81
300 pm pH 4.46 aliquot 40%
330 pm pH 4.35
340 pm aliquot 50% shaping done
430 pm pH 4.18 aliquot only 65%
440 pm pH 4.15 aliquot 70%
800 am pH 4.12 baked.