March 28, 2017 - 11:06am
Semolina durum Baguette :-)
Baguette....I make 299 score...i'm tired :-)
Baguette 100% semola rimacinata di grano duro
Poolish 6 hours
Semola rimacinata di grano duro 250 g
Water 250 g
Yeast 3 g
Poolish at 20°C for 6 hours
Second dough
semola rimacinata di grano duro 500 g
Water 238 g final hydration 65%
Yeast 5 g
Good flavor :-)
Gaetano
P.S. Thanks to everyone for the advice that you give me