Thursday, July 31, 2008

Sesame Semolina

One of my favorites from last week.

50% bread flour, 50% durum semolina
67% water
2% salt
0.2% instant yeast
6% butter
30% liquid [100% hydration] levain.

Most excellent tasting bread.

Beautiful creamy yellow crumb [one of my grad students couldn't wait and cut it hot, but you can get the picture] and openish crumb structure. This one was molded by my assistant, her very first go - good work.

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