Sesame sort of Semolina

Toast
qrkid on 20 Nov 2022 at 14:48

Looking for a tasty bread that would be good for sandwiches. Tried out dmsnyder's recipe https://weightloss-slim.fit/node/42511/sourdough-italian-baguettes%3C/a%3E%3C/p%3E%3Cp%3EI made a few changes, some intentional, some by mistake. I used honey instead of sugar. I spaced the night before and just fed my starter and didn't make a levain so i just used 100g of that in final dough so no rye of WW in my levain.

Was not going to divide dough so I shaped after bulk fermentation and retarded overnight in banneton.

 

Final Dough

 

Ingredient

Amount (gms)

AP flour

300

Fine Durum flour

200

Water

350

Salt

10

Honey

14

Active liquid levain

100

EVOO                                                                                             14

 

Procedures

  1. Autolyse. Mixed the flours and water and let it sit for 45min. dmsnyder recipe added levain to autolyse

  2. Add levain,honey and EVOO and mix in KA for 6min on #2 speed. Dough was not totally pulling away from bowl so I added 2 tsp AP flour

  3. Transfer the dough to a lightly oiled bowl, and cover the bowl.

  4. After 30 minutes, did coil folds. Did 3 sets at 30 minute intervals.

  5. Bulk fermented for another 90 minutes, 

  6. For me I was keeping the whole amount as a single loaf so I went ahead and pre shaped and bench rested for 25min

  7. Shaped the dough. Sprayed top with water and rolled in sesame seed and put in oblong banneton seam side up.

  8. Covered and put in fridge for 18hrs

  9. Removed from fridge and left on counter while I pre heated oven

  10. Pre-heat the oven and my clay oblong cloche to 475ºF 

  11. Transfer the loaf, on the parchment, to a peel. Score. Transfer into cloche and cover

  12. Cooked covered in cloche for 18 minutes. Turned oven temp down to 430deg on convection and removed cover of cloche. Cooked for another 23min tuning after 15min

  13. Transfer the loaf to a cooling rack. 

     

I think this turned out great. Super tasty with a great nuttiness from the sesame seeds. Very tender crumb.

crumb.jpg

Beautiful loaf and looks like a great semolina crumb!  The sesame seeds are definitely a nice adder with a semolina bread.

Wow, for a new baker, you are really hitting them out of the park! Sesame semolinas the best sort, I bet you're enjoying this. Looking forward to seeing more of your bakes.

–AG

I love all seeded crusts and this one looks nice and crunchy, and no burnt seeds. Just perfect!