CB: Hamelman’s Semolina Pain au Levain with Poolish

CB: Hamelman’s Semolina Pain au Levain with Poolish

Blog post in progress

As of Mix Day ( February 8)…

Deviated slightly from recipe on percentage levain and included a Semola poolish.

Levain Build, start 36 hours before mix

  • 3 generations x 12 hours, all Bread Flour, 125% hydration 

Poolish, 12 hours before mix

  • 200 g water, 200g Semola Rimacinata, 1/4 t ADY
  • beautiful creamy color, less bulk, denser than AP poolish

Mix target 200 g dough for 2 batards

  • 286 g levain
  • 392 g poolish
  • 346 g Bread Flour
  • 514 g Semola Rimacinata
  • 470 g water

Machine mix 2 minutes then scrape, cut, cajole in stray flour remaining in bowl, then 2 minutes machine mix. Rest 30 minutes

  • 24 g salt

Add salt then machine knead 5 minutes

Yield 2020 g @70dF, room @65dF. Rest 30 minutes

4 Stretch and folds @ 30 minute intervals