I'm trawling the web to see how others us ramcinata and came across your video. It's great to see someone who can really bake. That is not that common on You Tube. Er, yes that dough was a little stiff... Recheck your arithmetic. It was 65% hydration going off your figures here. I watched your video with a big smile of enjoyment. No ladles full of flour on the worktop, just a quick misting of water. No olive oil sprayed everywhere to stop the dough sticking. This video should be seen by many more You Tube bakers. I do some things differently to you. They are no better than your methods. Just bakers choices. So this was a magnificent watch of a highly skilled baker with good knowledge and practised hands doing things another way. The bakers assistant had me laughing out loud too! Brilliant! A joyful watch! THANK YOU 😁 FWIW - If you shape much more lightly you will get a more open crumb. Sometimes I do very minimalist shaping so as not to deflate the dough. You can get enough dough tension by adding a little pulling the dough over a dry worktop. You combined three different shaping techniques. Any one of them would have been sufficient. And with less you will deflate the dough less. Heavy shaping gives a more even crumb with smaller alveoli. Your dough scoring was magnificent though! Ciao :)
Kevin you came on time to bake with semolina / durum. I am releasing a video this week on 50% semolina SD and I target next one to 100%. My assistent will be there too ;). I love and appreciate very much comments like yours. Any hint, advice is treasured and I'll test it. ❤
@@HungryShots Thank you for your open hearted response. I shall look out for your 100% Durum bake. Not an easy one, but I expect you will do it very well indeed. Good baking to you. :)
I am so happy it worked well for you! The downside of sourdough bread is that it is eaten very quickly, so I know what you mean 😆😆😆. I will come soon with a very similar recipe, but with semolina ( the more grainier version of durum ;) )
@@НатальяТарасьева Wow, this is such an honour for me! I am so so glad to inspire your baking 😍. The diagram I made in order to simplify the understanding of making bread. It is super useful even for myself so I can plan to make bread around my schedule not the other way around.
This is an interesting question. It is a bit of shaping, a bit of deepness of the cut, a bit of type/design of the cut or even a bit more relaxed after the scoring while the other one gets scored. All play a little role. I am usually baking 2 loaves and they are always different. I never achieved to have 2 identical loaves although they come from the same dough.
Hi tks for the tutorial. I am gluten intolerant. Can i take sourdough semolina bread. The next question is can i use less starter as my kitchen temp is 27---32c. Tks again
Ismail, if you are gluten intolerant I have some suggestion for you: push the fermentation of your bread to the maximum as the bacteria breaks up the gluten strands that you body cannot digest. Use flours with less protein content, favouring whole grain flours that contain also the bran. You can also add more flours with no gluten into your bread recipes so it diminished the gluten intake of the entire loaf. Of course, very important, bake with sourdough and not yeast. As for the semolina, it is still wheat based and usually higher in gluten, I do not think it will be better for your. Feel free to use les starter to adjust to your room temperature.
I have a post about how I made my starter here: www.hungryshots.com/2014/07/white-sourdough-starter.html and for the autolyse I have a video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MWOK7xYfeWM.html
Is it possible for this bread to cold retard in fridge for more than 12hours? I am trying to make it work for my weekend schedule and not be a 'sourdough hostage'.thanks!
You can retard it for up to 3 days without a strong change in the taste or damage to the structure. Even more, (like 5 days) but the dough will get a more sour taste. Be sure however that your fridge is at 4ºC (39ºF) otherwise, if higher, the dough will very slowly continue to grow.
