Yesterday after feeding Slo-Mo, I set out to design a simple unbleached AP flour and Semolina sourdough. The ratio of the flour came to about 60: 40, with the semolina at 60% I took advantage of the cool January room temperature by using only 15% mother, and a slow but sure bench bulk fermentation. After 12 hours at 68°-69°, at 7:00 AM I woke to a nicely risen (80%) dough. The hydration was low yielding a very manageable dough. While the oven preheated, I shaped two boules weighing 960g ea. The proof was also done at room temperature, for a quick 40 minutes. Surprisingly this yielded two boules just over one pound ea. The results as you can see are very satisfying.
Kind regards,
Will Falzon