November 24, 2023 - 3:36pm
100% Durum SD, Matera Style
| Lievito Naturale (6hrs @ 24/25C) | (g) | (%) |
| Semola Rimacinata | 100 | 100 |
| Water | 50 | 50 |
| LM (Semola) | 50 | 50 |
| (g) | (%) | |
| Semola Rimacinata | 400 | 100 |
| Water | 280 | 70 |
| Lievito Naturale (Semola) | 80 | 20 |
| Salt | 10 | 2.5 |
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100% Durum SD, Matera Style
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It looks great Michael! Nice crumb. Good flavour?
5kg bags of semola - it's serious!
Lance
Decent flavour but room for improvement. My durum starter is a little too far along the oxidative spectrum.
The difficultly with durum is developing the gluten well, it needs ample energy to work it out but colour retention is always at risk.
Still my next post on durum demonstrates what some find very difficult to achieve with durum wheat, that is open crumb!
Preview: