A sourdough loaf using semola rimacinata di grano duro
Here is a sourdough loaf using 100% semola rimacinata by Caputo. It resulted in a mildly flavored and soft crumb, but a very crisp crust, which is the perfect combination.
The process to render this loaf included building the levain using a regular starter and semola rimacinata at 100% hydration. The amount of fermented flour in the levain accounted for 12% of 340 g semola flour for an overall hydration slightly above 75%. The semola was autolysed for about 40 min before mixing the levain in. Salt has been added during the first stretch and fold of a total of 3 sets. After 3 hours at room temperature (18C), the dough was bulk fermented overnight at 12C in a wine cooler. Once out of the cooler, the loaf was shaped and proofed for another 90 min at room temp (14C), and baked in a clay pot dutch oven for a total of 30 min at 240C. Long overnight bulk fermentation at lower temps (12C) has been yielding good results and consistency. It is worth trying this approach.