January 18, 2017 - 10:50am
Baguette
Baguette....@alfanso inspired me :-)
50% spelt flour and 50% semola rimacinata
A fast fact bread consolingly by two burned pizzas...
I took about 3 hours and I thought the flavor was not excellent ... but is remarkable in spite of the short time.
Recipe
Semola rimacinata 300 g
Spelt 300 g
Water 420 g
Sourdough ( hydration 50% ) 120
Yeast 6 g
Salt 12 g
Gaetano
Share
Those are beautiful baguettes! I love how the scoring opened up and they are very well shaped! Good job!
How do they taste?
Grazie @Danni3II3 The taste is very good...
I have a question unanswered, sometimes simplicity gives special flavors, and I can hardly explain it. The last bread that I made, 20 hours of leavening, had less flavor of this :-)
Your baguettes are beautiful nice looking Looks like nice crumb too
chefscook1
Thank you
To get better flavor make them using David Snyder' San Joaquin recipe that Alphonso loves so much and is so versatile.
Well done and happy baking
Thanks. I have to try.
Gaetano
Your baguettes looks super cool Gaetano!
Thank you always kind.
Gaetano
You are showing improvement with each post! As you probably already know, I love the semola rimacinata at ~60% of total flour. But to each one of us, it is a personal journey and decision. I love the added flavor of toasted sesame seeds on the crust, and if you also like that idea, please give it a try. The seeds make the flavor of the semola much more robust.
And yes as dabrownman states, David Snyder's SJSD dough is about as good an all purpose a dough as we have to work with on TFL.
Bravo, alan.