SESAME SEMOLINA

Today's bake:  SESAME SEMOLINA (really durum but that was the title)

Source:  BBGA -  MARC LEVY

Notes: 

1. I ground the sesame seeds destined for the FINAL DOUGH for the one loaf to be given to my neighbor.

Substitutions: .53%  IDY for 1.8% FRESH YEAST

Discussion: I've been wanting to make a durum bread for some time and selected this one. It's  pretty straight forward with a pâte fermentée, a soaker and the final dough and comes together rather quickly. The crust and crumb are both tender and soft. To me durum has a slight buttery taste. The sesame seed adds a nice nutty flavor, the caraway seed adds a savory note, and the poppy seed a nice crunch to the bread. I think this would go well with light cheeses, milder meats, or to go old school just dip it in some extra virgin olive oil. 

Make again? - Yes.

Changes/Recommendations:  None.

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Ratings:

PROOFED AND READY FOR THE OVEN

Tony