Milled Stardust Arduous White Wheat to create a yeast Poolish . 700g Poolish.
The dough had 50g of very lively SD levain . All of the Semolina Rimacinata was within the dough . There was 100g of the FMF Stardust within the dough as nicely.
I acquired busy and the dough proofed longer than I needed earlier than I formed and retarded. Happily it didn’t have an effect on something besides the ultimate top. Crumb and taste are glorious. Very tender . My husband is loopy about this bread and says I can retire my Challah recipe from the 70’s …. unsure my coronary heart will let me do this .
Right here’s the small print:
Poolish:
1/4tsp ADY added to 240g water. Dissolve and take away 120g. toss the remainder of this resolution .
120g resolution from above
270g water
300g FMF Stardust Arduous White Wheat
20g non diastatic malt
Stir nicely and let ferment a number of hours til bubbly.
DOUGH:
500g Semolina Rimacinata
100g Stardust
approx 350g water – maintain 50g relying in your flour
ADY – 1/2 tsp
All Poolish
50g levain ( non-compulsory)
18g salt
All liquids in bowl . Add malt and salt and yeast and levain if utilizing stir very nicely. Add all flour and beat with wood spoon and fold til cohesive and cleans the bowl. Add held again water if wanted.
Let relaxation 1hr. Do bowl folds x3 each 20 min. Let dough rise about 50%. Form , rise and bake or form, rise and retard bake subsequent day.
425° 20 min coated 25 min uncovered.
