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High gluten flour and semolina
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High gluten flour and semolina


Flour mix was 350 g of KAF high gluten flour and 110g of Bob’s red mill semolina. 359g of water added to that, Autolysed for about 90 minutes while the starter rose. Once the starter was ready, 92 g of starter added and mixed in. Rested for 30 minutes. 10 g salt added and mixed, starting bulk fermentation. 5 coil folds performed every 40 minutes, starting at the beginning of bulk ferm. Shaped at 6 hours of bulk ferm, and the final hour of bulk performed in the banneton. 7 hours of bulk total. Cold proofed overnight. Baked at 525 x 10 minutes, then 500 for 30 mins. Baked out of the Dutch oven at 500 for 15 mins and then allowed to cool

by southside_jim

7 Comments

  1. Some-Key-922

    So pretty!!!! Does adding semolina make it taste different? And in what way?

  2. Ok-Sprinkles2554

    I was looking for ways to use up my semolina flour. Your loaf looks beautiful! Did u adapt your recipe from someone?

  5. Odd_Reindeer1176

    This is actual perfection! Wow, JustLovely! Is this the KA sir Lancelot flour?

  6. phickss

    You did it. You won bread. That’s actually perfect

  7. scott_d59

    I have recently been stuck on white flour and semolina. It does add something flavor wise, but it’s subtle. Just makes a delicious loaf. I also find it makes the dough easier to work with. Your loaf looks terrific.

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