Semolina Levain

Hello, I continue to mine the fertile terroir of Jeffrey Hamelman's fantastic book, "Bread, A Bakers Book of Techniques and Recipes". This book is a bible for myself and many others. Jeffrey's commitment to the details of making good bread help make the attentive reader focus on developing the skills of manipulating time and temperature for optimal results. This latest bread, Semolina Levain is another of the "liquid levain" style formulas. 60% Durum Semolina flour, a mere 15% pre-ferment and long cool fermentation yields a very scrumptious blond crust with a tangy translucent crumb, studded with added roasted sesame seeds. A bona fide winnah. Go out and buy this book, your bread baking will rise ('~') to the next level. Enjoy the photos...