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semolina sourdough

300g flour, 80% canadian flour ,20% shipton mill semolina flour,hydration 75% salt 2% honey 3%

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-autolyse 1h 

option to skip by mixing flour with water, honey and levain

-add levain half an h later, followed by 6g salt another half an hour

-series of stretch and folds, coil folds 

aim bulk fermentation 5+h with ambient temp of 25 degrees

-retard overnight in refrigerator 3C 12 h

baked in unox oven 

dependent on temp of kitchen and type of oven 


Added by: clarice hong

Tags: Bread Sourdough Semolina

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