Weekend Bakery Semolina Pullman
The learning continues. Thanks to receiving a cornucopia of suggestions on my previous bake of the Bouabsa Pullman I moved forth and applied some of those changes, further upgrading my nascent Pullman pan skills.Previous improvements over the first bake were documented in the linked-to post above. I decided to move away from the IDY Bouabsa dough to a Levain semolina dough.
Source: thefreshloaf.com