#6 baguette bake 20% Semola Rimacinata
Still same formula and times. I did one extra set of folds to develop the gluten even further because of Semola. I also proofed them a full hour before baking. I also took Kendalm’s advice on shaping and am well- pleased with the improvements on that “ score” which is also better. Better color which has always been good but really love this bake. Better grigne throughout scoring.
Thank you to those of you who have offered wonderful suggestions and support. It’s really paid off. Crumb to follow these are for family dinner tonight. Couldn’t be happier with crumb! The extra fold and 15 min of final rise paid off handsomely. Only a wee bit of the two loaves left.