what is a Sunday without a sourdough bread?


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does it not look awesome 🙂 I LOVE oven-spring 🙂 since I started using a roaster to bake my loafs in, the majority of the time I was able to observe a significant level of rising. I get excited each time I see it 🙂

I tried one sourdough recipe with semolina flour this time. I was worried because it did not rise as much, but the oven spring was there as well as the air bubbles in the loaf 🙂

It contained 1 cup of levain prepared from my Monster sourdough starter, 1 cup of semolina flour, 1.5 cup of bread flour, and 1 cup of water and salt as desired. Minimal kneading at first; 6 stretch and fold every 30 min or so; and resting at the fridge overnight. The next day, I left it at room temperature for 2 hours; shaped, and proofed for 1 hour 15 min; baked at a preheated oven (at 400F) in a roaster (25 min closed lid and 25 min open lid).

Taste is somehow unusual, but the crust was rich and crumb was soft and quite palatable.

As usual, immediately enjoyed with the butter 🙂

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