Traditional Sicililano sourdough 100% semolina bread.

Great looking loaves, Will; I bet the taste is good too!

Lance

These look wonderful Will, hope you’re well and enjoying your new home.

Benny

Will, after a long pause in my durum baking, you inspired me to bake the same recipe. Mine were 80% durum as a I used Manitoba flour in my stiff starter.

I ran out of semola, but I found remilled couscous made a good substitute. I had to remill in 2 passes, otherwise the Mockmill stalled.

Because the semola was slightly coarse, I autolysed for 30 mins and then fermentolysed for another 10.

Lance