This is the thawed 1/2 of this semolina loaf this morning. I am reposting because it is such a stellar loaf of bread and…. because freezing creates the most wonderful improvement in digestibility but even more it creates terrific flavor and texture. Try it. 
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Is there any proof of the digestibility claim? Since I regularly freeze my bread, that would be great if true!
Several times . Also when you freeze bread and cookies etc the flavor is very much improved. My husbands homemade biscotti are wonderful but after freezing they are even better.
Thanks, for this information!
Don't you just love living in the information age!
Besides the Mediterranean inclusion bread bake that is in the final cold proofing stage. Today is Sicilian pizza par-baking day! Tuesday was pizza dough mixing day. Six NY Dough balls went directly into the freezer. These two Sicilian balls have been cold fermenting in the refrigerator. Ready for par baking today!
So send a couple dough balls Fed X !!! 🤪🙏