Hello.
My bread is made of 100% re-milled semolina flour, kneaded by hand until completely absorbed water, low hydration (65%). No biga, poolish, only dry yeast added during kneading. Autolysis done at 24 degrees Centigrade for 45 minutes (45% hydration). Dough closed at 21 degrees, left to rise at 17 degrees for a few hours. No folds, of any kind. I am trying to decrease the percentage of rise in bulk fermentation. I have noticed improvements. The first photo; bulk fermented at 50% of the initial volume, second and third photos bulk fermented at 30%. No preform. Formed by joining the two flaps in the center, rolling from top to bottom and tightening (I do not use the basket). I divide the dough into 2 and let it rise in a pan. Baked after 25 minutes at 250 degrees Centigrade with the pan directly in the oven. The dough had risen and at the poke test it came back, perhaps leaving a trace too marked, deep. Any expert in reading the crumb who can tell me what I can improve? Thanks.
First thing would be to even out the temps - the bottom appears to be done - but only the bottom. From there make bread and report what happens. Enjoy!
That’s the first thing if you want uniform action you should always hydrate the ADY or whatever kind you are using whether it instructs to do so or not. Then add it to all your liquids THEN add to your dough.
You don’t say what weight the loaves are so baking temp/ time is related to that. Also I think the hydration is way to low.
It’s always a good idea to change one thing at a time, note it and change another.
Several folks on here have posted extremely successful 100% semolina bakes. It’s very tricky to get right so I’d start by copying their perfected formulas before venturing into the unknown creativity. 🙏