Today's bake: Semolina Bread
Bread - A Baker's Book of Techniques and Recipes - Jeffery Hamelman 2nd Ed.
This bread is made from a majority of fresh ground durum wheat along with bread flour and a bit of whole rye which is in the culture. This is my first time making as well as tasting a semolina bread. The durum has a really nice nutty flavor that makes the sesame seeds really stand out. I baked this 2 mins longer than optimal which I've adjusted in the process section. I really like this bread and will definitely make it again.
Crumb - Sweet/Dairy with notes of butter
Crust - Toasty with notes of malt and nuts
Grain Character - moderate with a taste of cooked spaghetti
Recipe and Process are below for those that are interested.