Here’s a sourdough loaf utilizing 100% semola rimacinata by Caputo. It resulted in a mildly flavored and gentle crumb, however a really crisp crust, which is the right mixture.
The method to render this loaf included constructing the levain utilizing an everyday starter and semola rimacinata at 100% hydration. The quantity of fermented flour within the levain accounted for 12% of 340 g semola flour for an general hydration barely above 75%. The semola was autolysed for about 40 min earlier than mixing the levain in. Salt has been added throughout the first stretch and fold of a complete of three units. After 3 hours at room temperature (18C), the dough was bulk fermented in a single day at 12C in a wine cooler. As soon as out of the cooler, the loaf was formed and proofed for an additional 90 min at room temp (14C), and baked in a clay pot dutch oven for a complete of 30 min at 240C. Lengthy in a single day bulk fermentation at decrease temps (12C) has been yielding good outcomes and consistency. It’s price attempting this strategy.
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