Semolina with Stardust Poolish

Milled Stardust Hard White Wheat to create a yeast Poolish . 700g Poolish. 

The dough had 50g of very active SD levain . All the Semolina Rimacinata was in the dough . There was 100g  of the FMF Stardust in the dough as well. 

I got busy and the dough proofed longer than I wanted before I shaped and retarded. Fortunately it didn’t affect anything except the final height. Crumb and flavor are excellent. Very tender . My husband is crazy about this bread and says I can retire my Challah recipe from the 70’s …. not sure my heart will let me do that . 

Here’s the details: 

Poolish:

1/4tsp ADY added to 240g water. Dissolve and remove 120g. toss the rest of this solution . 

120g solution from above

270g water

300g FMF Stardust Hard White Wheat 

20g non diastatic malt

Stir well and let ferment several hours til bubbly. 

DOUGH: 

 500g Semolina Rimacinata

 100g Stardust

 approx 350g water - hold 50g depending on your flour

ADY - 1/2 tsp 

All Poolish

50g levain ( optional) 

18g salt 

All liquids in bowl . Add malt and salt and  yeast and levain if using  stir very well. Add all flour and beat with wooden spoon and fold til cohesive and cleans the bowl. Add held back water if needed. 

Let rest 1hr. Do bowl folds x3 every 20 min. Let dough rise about 50%. Shape , rise and bake or shape, rise and retard bake next day. 
425° 20 min covered 25 min uncovered.