Last week's Boule
Baked last week using 70% hydration, 1% semolina 1% fresh ground whole wheat and 98% 00 Antimo Caputo. USed Richard Bertinet kneading method. Taste, thickness of crust, crumb, etc were outstanding. The only thing is the next time, I will leave out the semolina. Tended to make the crumb a little rubbery.