At present’s bake: SESAME SEMOLINA (actually durum however that was the title)
Supply: BBGA – MARC LEVY
Notes:
- I floor the sesame seeds destined for the FINAL DOUGH for the one loaf to be given to my neighbor.
Substitutions: .53% IDY for 1.8% FRESH YEAST
Dialogue: I have been desirous to make a durum bread for a while and chosen this one. It is fairly straight ahead with a pâte fermentée, a soaker and the ultimate dough and comes collectively slightly rapidly. The crust and crumb are each tender and comfortable. To me durum has a slight buttery style. The sesame seed provides a pleasant nutty taste, the caraway seed provides a savory be aware, and the poppy seed a pleasant crunch to the bread. I feel this could go properly with gentle cheeses, milder meats, or to go old style simply dip it in some additional virgin olive oil.
Make once more? – Sure.
Adjustments/Suggestions: None.
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Scores:
PROOFED AND READY FOR THE OVEN
Tony
