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
...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!!