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This boule was made from 100% whole wheat flour using dual sourdough/lactic starter. Whole wheat flour: ‘Caputo Integrale’ with germ and bran (13% protein)Sourdough starter: Whole rye, 80% hydration, 18C, refresh rate 50% once daily, phase 60%Lactic starter: Sourwort Made EasyVital wheat gluten: ‘vwg’ 80% protein (optional but helps) Total Flour in recipe (350g)326g whole
January 20, 2021 - 9:27pm yozzause CB 50% Granoro Semola Rimacinata / 50% Wallaby Bakers White I said i would do a second rendition CB following the Caputo Integrale /. Granoro Semola Rimacinata. (100% Italian Flours).Everything was done almost exactly the same except the use of 50% Wallaby Bakers Flour and the use of Toasted Black Sesame seeds, I was going to reduce the fresh yeast as discussed with Benny but in the end used 2% again. a better eye was kept on this dough and i elected to use the Sassafras clay baker this time around. The dough was actually final proofed in the Sassafras...
yozzause CB semolina I decided to have a go at the CB so yesterday went to the supermarket and purchase a 1 kg bag of Granoro Semola Rimancinata from Italy i paired it with the Caputo Integrale that i had on hand it was to be a 50/50 contribution . I formulated a recipe that would give me a 750g dough it was my intention to use the Sassafras clay baker for my offering. This morning i was up early and wanted to use all the water that i had calculated at 65% to hydrate and Autolyse and equal amount of flour which accounted for all the Integrale plus some of the Semola. 1 hour was a...