KP Crumbworth's blog

Pain L'Ancienne is easily one of my favorite breads. I'm applying this technique (delayed fermentation) to the following... 12 oz flour ( 4 semolina, 8 bread ) 10.2 oz ice water 1 tsp instant yeast 1 1/2 tsp salt I'm interested to see the flavor/texture of this method using the 1/3 semolina flour. I went with 85% hydration figuring the semolina will absorb quite a bit of water. I put it together last night, and it's been de-chilling for about an hour, so I plan to bake in another 2-3 hrs. I'll post pics when it's done. I also have a batch of pain sur poolish going just in case:) KP

I made a boule today that was one of my better efforts. It tasted very good, but I think I can go wetter. I'm also looking for more of a blistery crust- one that crackles a bit more.