This is what I finished making today, for both batches I used a leaven which I fermented at a cool room temp overnight. The next day, about halfway through bulk fermentation I retarded the dough in the fridge over night. first thing this morning I turned the dough onto the counter, devided em and let them rest on the counter for a bit, then I shaped em and proofed em for two or so hours. and baked em at 500 then 470
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...stunning, both the breads and the images. Nice job.
Hey thanks!
Lovely bread. Are the seed black sesame?
black sesame, I like how they contrast with the golden color of the semolina,
I like it too. Beautiful!
photography. Well done inside and out in every way!
Happy baking
Now I know what to do with my black sesame seeds and durum that I just purchased…onto my 'to bake' list as ingredients for a lean loaf.
Love your photos. Fit the bread perfectly.
Janet
Thanks yall!
Looks really lovely. I love black pepper so I might just have to try this. I love the contrast where it has opened up along the slash.
beautiful breads, and great photography.
Love the breads and the photos!!