Adventures in durum | The Fresh Loaf

Looks very tasty with a nice open crumb.

Thanks Ian.

I set out to achieve an open crumb with this one and it had a pleasant subtle sour note but overall flavour could have been better. Still working on this...

Thanks again.

Michael

Rimacinata is great.

Nice looking creations. I am a fan of semolina rimacinata myself.

Rimacinata is good stuff! I try to coax the most out it. Open crumb, colour retention and sour are tricky however. A work in progress...

Thanks,

Michael