Tom Cat’s Semolina Filone

I’ve at all times meant to make this bread since David Snyder posted his interpretation of the yeast directions. 

I’m so glad I turned a web page in my free leaf jumble and there it was. A Poolish has been a subject the previous few days  on TFL so I used to be much more on this components. 

I solely modified 2 issues from his interpretation. I added 10g of my selfmade non-diastatic malt and I added 20 g of very energetic levain from the batch I had made for baguettes. That shall be a distinct submit tomorrow. 

I couldn’t be extra happy. This shall be my day by day bread for some time. It’s really easy and tastes and smells like the very best cake. This a case of better than the sum of its elements. The blisters have been simply icing on the cake. I by no means get blisters. It was baked in my largest 100 yr previous granite ware roaster . Lid on 15 min off 30 min. 400°.