Semolina seems to be able to absorb much more water than bread flour and it was quite easy to shape,
I had a feeling it was slightly under proofed when i did the poke test, but the dough was quite warm and I needed to bake it last night.
Some of the holes/tunnels look really big to me, what is that about...?
Maybe I should've put it in the fridge for an hour before bake to get better oven spring?
Thanks <3
What is the formula, besides water and semolina? e.g. yeast or starter, salt and other flours.
What is the method, e.g. time for bulk fermentation and time for proofing.
What was the oven temperature?
The bread looks a bit undercooked, giving rise to the question on temperature. Regarding holes and tunnels, what were you striving for? Are you saying the holes and tunnels are satisfactory in your view, or unsatisfactory? Crumb structure gives rise to the questions on formula and method.