Carta di Musica is a classic Sardinian sheet bread. It can be challenging to make. Keep a sharp knife to split the billowing air pockets. Here is what I got.
This loaf below is called "Pain Juif," which translates not surprisingly to Jewish-style bread. Think of it as a challah minus sugar or honey. It does demands eggs and oil, but is made exclusively with durum flour. That said, I made a batch using wheat-based...
When my new batch durum grain arrived, I milled and sifted it to fine semola rimacinata flour. My first bake was a Sicilian bread with sourdough and olive oil. I used my stock levain of wheat, with the durum making up the rest of the dough’s flour. The loaf...
Rimacinata is a term for the finest milled semolina flour (aka durum). Using my new mill, I started out with a pasta grade semolina flour (Bob's Red Mill); 70% semola and the rest wheat. The goal was to create home-made rimacinata. " I left the...
Failed sourdough croissant efforts have thrown my Viennoisserie prowess back to the drawing board. I made up a batch of hybrid dough,(yeast and sourdough) with 30% durum semolina.The dough sat 15 hours in a refridgerated bulk ferment, a method I got from Ben Rogers in...
