Milled Stardust Onerous White Wheat to create a yeast Poolish . 700g Poolish. 

The dough had 50g of very lively SD levain . All of the Semolina Rimacinata was within the dough . There was 100g  of the FMF Stardust within the dough as effectively. 

I obtained busy and the dough proofed longer than I needed earlier than I formed and retarded. Happily it didn’t have an effect on something besides the ultimate top. Crumb and taste are glorious. Very tender . My husband is loopy about this bread and says I can retire my Challah recipe from the 70’s …. undecided my coronary heart will let me do this . 

Right here’s the small print: 

Poolish:

1/4tsp ADY added to 240g water. Dissolve and take away 120g. toss the remainder of this resolution . 

120g resolution from above

270g water

300g FMF Stardust Onerous White Wheat 

20g non diastatic malt

Stir effectively and let ferment a number of hours til bubbly. 

DOUGH: 

 500g Semolina Rimacinata

 100g Stardust

 approx 350g water – maintain 50g relying in your flour

ADY – 1/2 tsp 

All Poolish

50g levain ( optionally available) 

18g salt 

All liquids in bowl . Add malt and salt and  yeast and levain if utilizing  stir very effectively. Add all flour and beat with picket spoon and fold til cohesive and cleans the bowl. Add held again water if wanted. 

Let relaxation 1hr. Do bowl folds x3 each 20 min. Let dough rise about 50%. Form , rise and bake or form, rise and retard bake subsequent day. 
425° 20 min lined 25 min uncovered.