Beautiful. Love that color. Lately, I’ve been making lots of 50% Semola ciabatta which usually includes a sourdough levain, a poolish AND commercial yeast. It’s become our goto sandwich, crouton, everything bread.
Would like to try this. Did you include any preferments? What was your hydration?
This is a stiff sourdough levain (~50% hydration) bread. I think the hydration was around 73%, and I autolysed the flour for one hour since I was waiting for the levain to peak. I baked with seam side up and got that natural scoring. I prepared the levain in 2 steps. First I created a 100% hydration levain, and then added the same amount of flour to reduce the levain hydration to about 50% ~ 60%. The levain build took about 6 hours in the oven's proof function set at 30C. After the autolysing, I mixed all stuff together and developed the gluten. Applied 3 regular stretch and folds and then bulk proofed for 2 to 3 hours at 30C. Shaped and retarded till next morning's baking. I also used this technique that turns off the oven in the beginning of the bake to improve oven spring. I did by heating the oven to 265C, added the loaf and created steam, then turned the oven off for 15 min, which enhances oven spring. After 15 min, I turned the oven back on at 220C with convection. I like this technique not for the supposed extra oven spring it produces but because I cannot switch my oven fan off, and I don't like the convection bake in the beginning because it settles the crust too soon. The rough measures as I remember were:
Levain: 68 g flour + 38 g water
Total flour: 376 g (including the flour in the levain)
Water: 275 g (including the water in the levain)
5 g salt
I believe this flour can take more water without problems.
That’s pretty much all I bake with. If I use a regular SD starter it is rye and I feed it with YW after I remove it from storage so it stays SD just in case. Thank you!
Great colour and crumb. Terrific rise!
Thanks Gavin
Beautiful. Love that color. Lately, I’ve been making lots of 50% Semola ciabatta which usually includes a sourdough levain, a poolish AND commercial yeast. It’s become our goto sandwich, crouton, everything bread.
Would like to try this. Did you include any preferments? What was your hydration?
Phil
I found your post. Will definitely be trying it. Thank you c
Yes, you can find an old post here
Phil,
This is a stiff sourdough levain (~50% hydration) bread. I think the hydration was around 73%, and I autolysed the flour for one hour since I was waiting for the levain to peak. I baked with seam side up and got that natural scoring. I prepared the levain in 2 steps. First I created a 100% hydration levain, and then added the same amount of flour to reduce the levain hydration to about 50% ~ 60%. The levain build took about 6 hours in the oven's proof function set at 30C. After the autolysing, I mixed all stuff together and developed the gluten. Applied 3 regular stretch and folds and then bulk proofed for 2 to 3 hours at 30C. Shaped and retarded till next morning's baking. I also used this technique that turns off the oven in the beginning of the bake to improve oven spring. I did by heating the oven to 265C, added the loaf and created steam, then turned the oven off for 15 min, which enhances oven spring. After 15 min, I turned the oven back on at 220C with convection. I like this technique not for the supposed extra oven spring it produces but because I cannot switch my oven fan off, and I don't like the convection bake in the beginning because it settles the crust too soon. The rough measures as I remember were:
Levain: 68 g flour + 38 g water
Total flour: 376 g (including the flour in the levain)
Water: 275 g (including the water in the levain)
5 g salt
I believe this flour can take more water without problems.
Thanks
Pul
I love that flour and your bread is perfect.c
It would work well with YW as well. I should try it in the future.
That’s pretty much all I bake with. If I use a regular SD starter it is rye and I feed it with YW after I remove it from storage so it stays SD just in case. Thank you!
What a great looking loaf. Love the colour, crumb and that round shape. Wish I could try!
You will be pleased with the flavor as well. Nuty and buttery!
I love semola rimacinata as well, your loaf is gorgeous especially the colour of the crumb. Nicely baked Pul.
Benny
to following your lead. I wrote it up here.
Semola - 2.jpeg
Thanks for the inspiration,
Phil
Glad it inspired. The TFL has a bunch of semoliona rimacinata aficionados.
Peter
I love the creamy texture and oven spring.
Alan
I really enjoy working working with this flour. It is so forgiving and cooperative
What an incredible bread. Just beautiful.
Also enjoying your German-inspired bakes. Keep them coming!