100% semolina black and white sesame seed 83% hydration sourdough
Trying to learn more about pH guided sourdough baking I decided to bake another 100% Semola Rimacinata bread. Last time I felt that the dough didn’t hydrate as well as I remembered when I last baked this for the CB so I upped the hydration from 81 to 83%, I think I could have gone further given the high protein of this flour.
With this bake I followed pH during bulk and aimed to get the dough into cold retard by a pH of around 4.0, the thinking being that the pH would fall further by about 0.2 during the first hours of cold retard as the dough slowly drops in temperature to 3ºC. I won’t post all the details of the formula because I did that for the last bake and the only change is the increase in hydration.
The black sesame seeds were added during lamination and the white sesame seeds are on the bottom of the loaf. The white ones were added when the dough was in the banneton. This should keep things tidier when slicing the bread while still giving us all the sesame flavour.