Poolish and mix flour

Another bread :-)

Mix of flour...empty pantry :-)

Semola rimacinata 300 g

Wheat flour 300 g ( weak flour 10 g protein )

Manitoba flour 300g used for poolish

Poolish: 15 hours a 18°C

Wheat flour 200 g

Water 200 g

Fresh yeast 0,3 g

Hand knead for 3 minutes  autolisys 2 hours  again hand knead for 10 minutes

Bulk fermentation 90 minutes Refrigerate for two hours ( I had to quit ) out of fridge for 30 minutes a 28°C.

Final proof 90 minutes.

Tastes good for a "fast" loaf :-)

Gaetano