Tom Cat’s Semolina Filone

I’ve always meant to make this bread since David Snyder posted his interpretation of the yeast instructions. 

I’m so glad I turned a page in my loose leaf jumble and there it was. A Poolish has been a topic the past few days  on TFL so I was even more interested in this formula. 

I only changed 2 things from his interpretation. I added 10g of my homemade non-diastatic malt and I added 20 g of very active levain from the batch I had made for baguettes. That will be a different post tomorrow. 

I couldn’t be more pleased. This will be my daily bread for a while. It’s so easy and tastes and smells like the best cake. This a case of greater than the sum of its parts. The blisters were just icing on the cake. I never get blisters. It was baked in my largest 100 yr old granite ware roaster . Lid on 15 min off 30 min. 400°.