Some good old semolina rimacinata never disappoints!
Great colour and crumb. Terrific rise!
Beautiful. Love that color. Lately, I’ve been making lots of 50% Semola ciabatta which usually includes a sourdough levain, a poolish AND commercial yeast. It’s become our goto sandwich, crouton, everything bread.
Would like to try this. Did you include any preferments? What was your hydration?
I found your post. Will definitely be trying it. Thank you c
Yes, you can find an old post here
This is a stiff sourdough levain (~50% hydration) bread. I think the hydration was around 73%, and I autolysed the flour for one hour since I was waiting for the levain to peak. I baked with seam side up and got that natural scoring. I prepared the levain in 2 steps. First I created a 100% hydration levain, and then added the same amount of flour to reduce the levain hydration to about 50% ~ 60%. The levain build took about 6 hours in the oven's proof function set at 30C. After the autolysing, I mixed all stuff together and developed the gluten. Applied 3 regular stretch and folds and then bulk proofed for 2 to 3 hours at 30C. Shaped and retarded till next morning's baking. I also used this technique that turns off the oven in the beginning of the bake to improve oven spring. I did by heating the oven to 265C, added the loaf and created steam, then turned the oven off for 15 min, which enhances oven spring. After 15 min, I turned the oven back on at 220C with convection. I like this technique not for the supposed extra oven spring it produces but because I cannot switch my oven fan off, and I don't like the convection bake in the beginning because it settles the crust too soon. The rough measures as I remember were:
Levain: 68 g flour + 38 g water
Total flour: 376 g (including the flour in the levain)
Water: 275 g (including the water in the levain)
5 g salt
I believe this flour can take more water without problems.
I love that flour and your bread is perfect.c
It would work well with YW as well. I should try it in the future.
That’s pretty much all I bake with. If I use a regular SD starter it is rye and I feed it with YW after I remove it from storage so it stays SD just in case. Thank you!
What a great looking loaf. Love the colour, crumb and that round shape. Wish I could try!
You will be pleased with the flavor as well. Nuty and buttery!
I love semola rimacinata as well, your loaf is gorgeous especially the colour of the crumb. Nicely baked Pul.
to following your lead. I wrote it up here.
Thanks for the inspiration,
Glad it inspired. The TFL has a bunch of semoliona rimacinata aficionados.
I love the creamy texture and oven spring.
I really enjoy working working with this flour. It is so forgiving and cooperative
What an incredible bread. Just beautiful.
Also enjoying your German-inspired bakes. Keep them coming!