August 10, 2022 - 12:21pm
Bake #7 80% Semola Rimacinata Baguettes
A great dough to work with. Followed Alan’s spreadsheet numbers. I used AP fed YW levain did a double feed to be sure I got an open crumb. 3 folds - I do lamination with letter fold and then roll it up from the short side form a ball and back in container. Did this about every 45 min then left it till quite puffy. Retarded overnight and it filled a 2 qt bucket. Very light and airy. Patted out quite firmly while cold and shaped and let rise 90 min. Beautiful gold from the flour. Very very fragrant crisp crust with a soft but chewy crumb. Very happy with this one. Thank you thank you for all the suggestions and support! 🙏