Semolina Bread with Pate Fermente

Last weekend's bake was Hamelman's Semolina Bread.  The only major deviation I made was using a pate fermente pre-ferment instead of the "Flying Sponge" (I think that's what he called it).

Makes one loaf...

Total Formula
158g  AP Flour (35%)
68g    Bread Flour (15%)
225g  Semolina Flour (50%) (Re-milled Bob's Red Mill Semolina)
292g  Water (65%)
9.0g   Salt (2%)
1.4g   ADY (0.3%)
18g    EVOO (4%)

Pate Fermente
68g   AP Flour 
68g   Semolina Flour 
85g   Water 
2.7g  Salt 
0.3g  ADY 

Semolina Autolyse
158g  Semolina Flour
134g  Water

Final Dough
90g  AP Flour
68g    Bread Flour
74g    Water
6.3g   Salt
1.1g   ADY
18g    EVOO

1)  Combine pate fermente ingredients and ferment at 70 deg for 12-16 hours
2)  Combine Semolina Autolyse ingredients 45-60 minutes prior to mix to hydrate the flour
3)  Combine Final Dough ingredients including the salt with the pate fermente and the autolysed semolina.  Mix until flours are just wetted with no dry spots.
4)  Let rest for 20 minutes
5)  Develop medium gluten with bowl kneading (4 sets with 10 minute rests)
6)  Bulk ferment at 76 deg F.  S&F at 45 minutes.  Allow dough to double.
7)  Pre-shape round
8)  Bench rest 15-20 minutes
9)  Final shape then proof at 76 deg F
10) Pre-heat oven to 460 deg F; bake with steam 450 deg (5 min), 435 deg (5 min), 425 deg (10 min); vent oven; 400 deg (10-15 min)

Pate Fermente after 12.5 hours - bubbles just starting to break through

Finished loaves - had a few that didn't want sesame seeds

Playing around with different scoring

Love a good sesame coated crust!