If you buy something through the link, don't worry, you won't pay any extra money. Cover and leave for at least hours at room temperature (28C – 30C). As with everything sourdough, the times are an estimate. This version is made with a sourdough starter (liquid levain) which gives it a little bit of a tangy flavor. Cover the bowl and after 60 minutes repeat the procedure again. Breadit is a community for anything related to making homemade bread! Is it possible to skip refrigerating the door and just a proof on the counter to make this a one day process? Leave the loaf to rise for 1 1/2- 2 hours, or as long as is needed to almost double in size. Cover the bowl and after 60 minutes turn the dough one more time. This is a great option to add something new to your regular sourdough loaf. If I had a nickel for every time someone asked me, “how do I know when my dough is done,” then I’d have a lot of nickels. That’s quite high considering most all-purpose flours are around 8-11%. SHAPING Divide, shape and cover the loaves for … Meanwhile, preheat the oven to 425°F. No particular reason. I baked it many times before, and previously I have been mixing semolina with hot water first, because I was afraid that grainy semolina will be heavy for the loaf. Once the loaf is scored get it into the oven right away. Cover lightly with a kitchen towel or plastic wrap and let the dough rest for 20-30 minutes. Non-GMO Project Commitment S emolina bread with sesame seeds is quite typical of Sicily. Semolina bread with sesame seeds is commonly found in Sicily. In the bowl of a stand mixer fitted with a dough hook, combine the flour, semolina, salt, starter, and most of the water. Sesame Semolina Sourdough. From step 9 in the recipe “If you don’t have a Dutch oven, slide the parchment paper onto a baking sheet or slide the loaf onto the baking stone.” If you don’t have parchment paper you can sprinkle a baking sheet with cornmeal to prevent sticking. Second, you can get unwanted tunnels in your bread from too much flour. If your starter needs feeding, do that the night before or early in the morning of the day you want to make the dough. Slip the board into a large plastic bag or cover the loaves loosely with plastic wrap. What is the other option to bake the bread? You should have fresh bread by lunch time. That’s quite high considering most all-purpose flours are around 8-11%. Semolina flour is made from a different strain of wheat than all purpose or bread flour. The loaf should be well risen and pale in color. Cover the bowl and set aside for 30-60 minutes. Next time I am going to use black poppy and sesame seeds instead of white. April 15, 2020 by Eileen Gray 11 Comments. Mix until the dough begins to form a ball around the hook. 387 grams Bread Flour; 129 grams Semolina Flour; 129 grams Durum Flour; 269 grams Semolina Sour Culture; 18 grams Table Salt; 3 grams Malt Syrup; 425 grams Water; If you are a fan of baker’s percentage, email me and I would be happy to send it to you! If you have a large metal mixing bowl you ca place that over the loaf for the first 20 minutes to create an environment similar to the dutch oven. Cover the banneton with a shower cap and place it in the fridge to final proof overnight. When shaping I try to use a little flour as possible. However, unlike cornmeal, semolina comes from wheat. If you don’t have a dutch oven you can just bake it on a sheet pan lined with parchment paper or sprinkled with semolina/cornmeal. To make and bake the dough in the same day, feed your starter the evening before so it’s active by morning. Start the dough early in the morning and it should be ready to bake by late afternoon or early evening.” The entire process would certainly take longer than 2 hours, not sure if that’s why you meant. Repeat this process down the loaf. Once your stretch and folds are done, set the dough aside, someplace warm ideally, and allow it to undergo bulk fermentation. This bread has a crusty exterior, a pale yellow interior due to the use of semolina flour and is topped with sesame seeds giving it a wonderful crunch and nutty flavor! Remove the pan from the oven. Hi, is it possible to make a boule out of this? The first one I made utilized a yeasted pre-ferment. If you’re looking for similar recipes try my everyday sourdough loaf or this whole wheat loaf. I use flour from Cairnspring Mills, but if you don’t have access to a local mill then King Arthur is always a safe choice. 356k members in the Breadit community. Place the dough, smooth side down, into the proofing basket. Shape into batards and place seam-side-down on a semolina-dusted board, or directly on your peel. You can stop doing the stretch and folds once your dough has built up enough gluten or passes the windowpane test. This Sourdough Semolina Bread Recipe produces an artisan loaf with a crisp crust and light chewy crumb. If you haven’t made a Sourdough Starter yet, try making this Crusty Semolina Bread made with commercial yeast while you’re waiting for your starter to mature. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable. Once the dough is turned out onto the workbench, I only add a small amount of flour to the top of the dough after it’s had a bench rest and that’s it. Add sourdough starter, water, olive oil, sugar, bread flour, salt, and yeast in the bread pan of the bread machine. Make sure to use high-quality bread flour. This will take about 6 minutes in a stand mixer equipped with a dough hook. Divide the dough in half, then divide each half into 3 pieces. Thanks in advance! By now the dough should be lively, elastic and airy. Semolina is made from Durum, a high protein wheat. Take a peek as one of our Culinary students scores and bakes Sesame Semolina Bread. Bake another 5-10 minutes until the loaf is deeply browned and very crisp. your own Pins on Pinterest Finally, I grab the top of the dough and lift it up and down to meet the bottom. Semolina flour comes from processed durum wheat. With a slightly tighter crumb, my toppings stay right on top. You may also make the dough in your bread machine, set on the dough cycle. I adapted the recipe and made it similar to Pane Siciliano, one of my favorite Semolina Breads. Mix with the paddle on low speed until it forms a thick batter. If the loaf is in a proofing basket, place a sheet of parchment over the dough and gently flip it over. Once your dough is done with bulk fermentation use a dough scraper to work the dough out of the bowl and onto a workbench. To read more about how to tell when your dough is done with fermentation and ready to be shaped read this post. Repeat with the other three sides of the dough then flip the dough over. Roll the dough around so the top is thoroughly coated with sesame seeds and place the dough in your banneton. Jul 24, 2019 - Delicious nutty semolina sourdough bread made with golden semolina and both black and white sesame seeds.Goes well as toast with butter or jam It’s delicious. Sprinkle a little water on top and use your hands to mix the starter into the dough. Back at the same sesame semolina sourdough baguettes but with some changes to try to improve the crumb. Process according to manufacturer's instructions for a dough setting. In my cupboard, these two flours are side by side and I have to keep the jars labeled because when I quickly glance over them, I can easily mistake one for the other. Semolina Sourdough with sesame seed - this time with durum flour Now that I finally found (the elusive) durum flour (after been making semolina bread with fine semolina all along and I posted a blog about my quest for durum flour here . DESIRED DOUGH TEMPERATURE 75°F-78°F BULK FERMENTATION 2-2½ hours, with a fold half-way through. One is its protein content and the second is the quality of protein. The 4 oz of flour in the starter is added up with 9 oz of ap flour plus 6.5 oz of semolina flour for a total of 19.5 oz of flour. If you're baking the bread on a sheet pan or baking stone the total baking time may be shorter. Easy Chocolate Chip Cookies Made With Melted Butter, Roasted blackberry, goat cheese, and honey sourdough focaccia, Simple Blueberry Pie with a Graham Cracker Crust, Cranberry, Orange, and White Chocolate Scone Loaf. One is that the dough won’t be able to stick to itself so you can’t build the tension that you need in the final shaping. 387 grams Bread Flour; 129 grams Semolina Flour; 129 grams Durum Flour; 269 grams Semolina Sour Culture; 18 grams Table Salt; 3 grams Malt Syrup; 425 grams Water; If you are a fan of baker’s percentage, email me and I would be happy to send it to you! After a 30 minute rest, perform one set of stretch and folds. ), I wanted to find out what semolina bread with sesame seeds would really taste like with the durum flour, not fine semolina. If you don't have a proofing basket set the dough directly onto a sheet of parchment paper or onto a wooden peel sprinkled with the semolina/ap mix. Combine the 2 tablespoons of semolina and all purpose flour and use that to dust the proofing basket. I was thinking 2 hours. This Sourdough Semolina Bread Recipe produces an artisan loaf with a crisp crust and open, chewy crumb. Since this loaf is shaped into a ball it is a “boule”. 1 cup (8 oz, 224) active sourdough starter (100% hydration), 1 3/4 cups (9oz, 252g) unbleached all purpose flour, 1 cup (6.5 oz, 182g) semolina or durum wheat flour, More semolina and all purpose flour for proofing basket. If you don't have a Dutch oven, slide the parchment paper onto a baking sheet or slide the loaf onto the baking stone. Your email address will not be published. So I made some changes in the hopes of achieving a more open crumb. “Boule” is simply french for “ball”. If the unbaked dough takes up more than about 1/3 to 1/2 of the pan it will probably rise too much to fit in the pan. The starter is 8oz, which means it has 4 oz of water and 4 oz of flour. One of the great things about living in the PNW is that the perpetually long winters makes for lots of baking. Bake with steam for 20 minutes. Semolina flour is made from hard (durum) wheat and contains lots of protein and is therefor considered a strong flour. It is yellow in color and higher in gluten, thus producing a heavier, more dense flour. I wasn’t happy with how they looked after 25 minutes, so they ended up … https://www.thebreadshebakes.com/2018/04/sesame-semolina-bread-recipe 236 g semolina flour (coarse) 288 g water 1 g (1/3 t.) instant yeast (optional) 12 g (2 t. table) salt 141 g ripe 100% hydration sourdough starter 28 g (2 T.) olive oil 10 drops of sesame oil 80 g toasted black sesame seeds Method: 1.In the bowl, mix the flours, most … Replace the lid on the pot and slide it into the oven. This seeded sourdough is such a great departure from weekly whole wheat or white sourdough; it brings deep flavors and interest to each slice. So I made some changes in the hopes of achieving a more open crumb. Autolyse - Mix flour, salt and water, stir until there is no more dry flour with a spatula. Semolina has a relatively high protein content, generally around 13%. Jan 3, 2014 - This Pin was discovered by Dina Sneddon. To calculate the hydration of the dough you divide the weight of the water by the weigh of the flour. Start the dough early in the morning and it should be ready to bake by late afternoon or early evening. What is the reason for not recommending CorningWare? Cover the bowl and after 30 minutes repeat the procedure. Now that fall is officially here, the nuttiness this loaf brings is a welcome addition to the table. If using a stand mixer, switch to the dough hook. After an hour, add the starter to the bowl of the flour. Then I stitch the middle, grabbing one edge and folding it in, then grabbing the opposite edge and folding that in. Semolina is the flour used to make pasta. Thanks! I'm baking it directly on a stone, so I need it to retain its own form, therefore I need the batter to be firm, That's what I asked about the hydration. It’s made … Shape the dough into a ball, and let it rise in a covered bowl for about 90 minutes, till it's just about doubled in bulk. Semolina Sourdough from the Tartine book. Knead for 5 minutes. Use the parchment to lift the loaf into the Dutch oven. To Shape the Dough: Turn the dough out onto a clean surface and form into a neat mass. When the oven is ready, take your dough out of the fridge and turn it out onto a piece of parchment. Place the dough into a lightly oiled bowl, turn once to coat the dough. Here you will find tried and true recipes and various tips to help you become a better baker. Please leave a comment on the blog or share a photo on Instagram, Filed Under: Breads, Recipes, Sourdough Recipes. Semolina, like cornmeal, has a yellow hue and coaster texture. So to avoid both these things, I use as little flour as possible. The 4 oz of water in the starter is added with the 8 oz of water for a total of 12 oz of water. Repeat this process until you've done about 4-5 sets of stretch and folds spaced about 30-45 minutes apart. I’ve settled on a technique that works well for higher hydration loaves. You're basically turning the dough inside-out to redistribute the yeast. As long as you’re using a product made from durum wheat you’ll make a nice loaf of bread. My new book is now available at Amazon! Place your cast iron combo cooker in the oven while it's preheating so the pan gets hot. The toppings just seep out. Now repeat this process until you've stretched all four corners of the dough. Hi, I am trying to bake your sourdough bread from starter recipe. The interior bakes to a custard-like texture, while the crunch from the semolina-infused crust and densely woven seed … This version is made with a sourdough starter (liquid levain) which gives it a little bit of a tangy flavor. Remove the lid from the Dutch oven. I adapted the recipe and made it similar to Pane Siciliano, one of my favorite Semolina Breads. Semolina flour is wonderful in sourdough. Stay away from using all-purpose flour in this recipe it won’t work with the semolina flour. Take the dough out of the refrigerator first thing in the morning, shape the loaf and set it into the proofing basket or onto a sheet of parchment paper to rise. It is made with ground poppy seeds, sesame seeds, fennel seeds, golden raisins, orange zest, and whole seeds on the outside. As always if you have any questions email me at sourhousebread@gmail.com, I’d love to hear from you. Semolina Sesame Sourdough I recently found some fresh semolina flour at a local market so I decided to try out the semolina formula in Tartine Bread . I looked online to see if I could find a similar recipe and found Crispy Sesame-Semolina Flatbread from Susan Tenney’s Wild Yeast Blog.. What follows is my adaptation of Susan’s recipe … Semolina looks a lot like cornmeal. Thank you so much, Eileen, very clear and helpful explanation <3. If you love this recipe as much as I do, I’d really appreciate a 5-star review. Since youâve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun! The golden sesame seeds that top this loaf give it a nutty flavor with a toasted texture. See the post for a visual on how to final shape. As an Amazon Associate I earn from qualifying purchases. I used both with great success. We especially find … Feed Semolina Sour 18 hours in advance. Add the water and use your hands or a spoon to mix the water and flours together until no dry bits of flour are left. 12 oz of water divided by 19.5 oz of flour comes to 61.5% hydration. Place a Dutch oven with a lid (or a pizza stone) into the oven to preheat. It’s the flour from which the world’s best pasta is made. your own Pins on Pinterest My name is Emily, and I live in Bellingham Washington. This loaf of sourdough comes with a golden hue from the semolina flour and a slight nutty flavor thanks to the sesame seeds. I did it after feeding my levain. Scroll to the bottom for an easy-print version of this recipe! Thanks for letting us know that it works in a different pan. If you’re concerned about the dough sticking, just use a spray bottle of water and lightly mist your counter and bench scrapper and the dough won’t stick,. Cover and let sit for an hour. Combine the starter, water and 1 1/2 cups of the all purpose flour. It’s a pretty big loaf for a standard loaf pan. Not my idea of what a slice of toast should be. 310g ground semolina 180g water 1tbsp oil (optional) …and leave in fridge overnight. From there, I fold the top down about halfway. This was my first time baking with semolina and I found it to be very pleasant -- the dough smelled almost buttery and was very easy to handle despite the relatively high hydration (~80%). Baked on a sheet the crust won’t be quite the same, but the loaf will still be tasty. Back at the same sesame semolina sourdough baguettes but with some changes to try to improve the crumb. Can I use CorningWare, if yes, how do I go about the baking process? Feed Semolina Sour 18 hours in advance. Continue baking another 20 minutes until the loaf is nicely browned and beginning to crisp. I know many of you seek large irregular holes, they are, after all, a mark of having a gentle hand in bread making, but overall I prefer a tighter crumb. Cover the dough and leave in a warm place until it's almost doubled in size and it springs back slowly when poked, about 1 1/2-2 hours depending on the room temperature and dough temperature. Semolina adds creaminess to the sourdough loaf and gives it lightness. BAKING MEMORIES. Do not be afraid to open the lid and check the dough. It would make the whole process simpler and it would prevent a lot of bakers from giving up. Into the oven they went, and I dropped the temperature immediately to 450. This dough will be fairly sticky at this point. If you add too much flour two things can happen. Combine the starter, water and 1 1/2 cups of the all purpose flour. Adjust the water as needed to achieve a medium-soft dough consistency. Meanwhile, if using a Dutch oven or pizza stone for baking, place them in the oven to preheat. Read the post to know when your dough is done with bulk fermentation. Mix with the paddle on low speed … Once the salt is mixed in (it's mixed in when you don't feel any salt granules), cover and let the dough rest for 30 minutes. Use the parchment to lift the loaf out of the pan. Cover and let rest for 30 minutes or until the dough is visibly relaxed. Place some sesame seeds on a plate and use a bench scraper to pick up the dough and flip it over so the top of the dough is on the plate with the seeds. Mix on low speed until the ingredients are well incorporated. It adds a deeper complexity than regular bread flour. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper. This was my first time baking with semolina and I found it to be very pleasant -- the dough smelled almost buttery and was very easy to handle despite the relatively high hydration (~80%). Depending on the ambient temperature and the temperature of your dough this can take anywhere from 2-10 hours. Add the salt, the semolina flour and the remaining 1/4 cup all purpose flour. Let it bench rest for 20-30 minutes. Grab your bench knife and quickly round the dough into a ball to give it a rough preshape. Sesame Semolina Bread. Required fields are marked *. After its bench rest, lightly flour the top of the dough and use your bench knife to flip the dough over, flour side down. Cool completely on a wire rack before slicing. Bake for 20 minutes. https://mjbakesalot.com/easy-but-impressive-golden-italian-semolina-bread Once it's mixed, cover and let rest for 20 minutes. In a large bowl, measure out the bread and semolina flour. Without kneading, use your cupped hands to form the dough into a smooth ball. Delicious nutty semolina sourdough bread made with golden semolina and both black and white sesame seeds.Goes well as toast with butter or jam Semolina is one of the most common … To watch how I shape my loaves click here and scroll down to the shaping section. Try La Brea Bakery's other loaves here!. The carotenoids also add subtle nuttiness that makes for a great tasting loaf of bread. The top of the dough with the seeds should be touching the bottom of the banneton. I know you hate to throw away that sourdough discard. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Your email address will not be published. Total baking time is about 40-50 minutes. Sesame Semolina Sourdough. I meant âbouleâ in the sense that I don't have a dutch oven or a tray in which to bake it in. If the dough is still sluggish give it another hour or two at room temperature. I like to lift the bottom and fold it up about halfway. Gently adapted from King Arthur Flour Baker’s Catalogue. Your email address will not be published. So, it’s a great way to ‘upgrade’ your bread. Ferment at room temperature for 2 hours (or about 2.5 hours if no yeast was used). Knead to make a smooth, fairly stiff dough. Hi Eileen, CorningWare or other glass casserole dish with a lid have worked very well for me as a substitute for a dutch oven. The sesame seeds, semolina and durum flours produce a wholesome, and nutty flavor in the crust with a soft and slightly sour interior crumb. The timeline would be the same as outlined in the recipe. I do not have dutch oven or pizza stone. After a 20 minute rest, add the salt to the dough and a little sprinkle of water and use your hands to work the salt into the dough. After 20 minutes, take the lid off and turn the oven down to 475F (246C) and bake for another 15-20 minutes. High protein plus lovely yellow color plus delicious taste equals a flour is that is perfect for bread baking! Semolina Sesame Sourdough I recently found some fresh semolina flour at a local market so I decided to try out the semolina formula in Tartine Bread . It can help the bread get better oven spring and in general gives a different taste profile. Cover the bowl and set it aside at room temperature. Final shape your loaf. It should form a nice … I’m so sorry, I am simply not able to do the math, could you please tell me what hydration is it? Once it's done, turn the oven off, and leave the door cracked with the loaf inside and let the loaf cure for an hour. Semolina has a relatively high protein content, generally around 13%. When I was a wee bairn living in Queens, ... and sprinkled sesame seeds liberally on the top. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable. Apr 25, 2012 - This Pin was discovered by Sharleen C. Discover (and save!) During the second half of baking, periodically check the bread to make sure the seeds aren't burning. Or use a stand mixer with paddle attachment for 2-3 minutes at low speed. I am self taught baker and spend the greather part of the day in the kitchen creating and testing recipes to share with all of you. I just do it in the Dutch oven so that’s the way I wrote the recipe. Remove the dough from the refrigerator and dump it onto floured surface. The first significant change I made was to delete the commercial yeast altogether, this change was made by… Semolina Sourdough. Your email address will not be published. It has a slightly yellow color thanks to the high concentration of carotenoids in the wheat. Ingredients: Organic bread flour, organic durum flour, organic semolina flour, organic whole spelt flour, organic rye flour, organic sesame seeds, sea salt, water. What does all this mean? After 30 minutes, wet your hand and perform another set of stretch and folds then cover and rest the dough for another 30 minutes. Delicious nutty semolina sourdough bread with golden semolina and both black and white sesame seeds. Discover (and save!) Use the parchment to place the loaf directly onto the rack in the oven. Since semolina is more coarse than all-purpose flour and bread flour its sharp grains can make it a little more challenging to build gluten. Meanwhile, preheat the oven, with baking stone, to 475F. Except if you go right on to shape and proof the dough I would guess it would take 1 1/2-2 hours to proof. Continue mixing to a low-medium level of gluten development. Mix the dough in the afternoon, allow it to ferment for 3-6 hours then refrigerate the dough before going to bed. Remove the preheated pan from the oven and remove the lid. Cover tightly and refrigerate overnight. You need strong bread flour to help increase the dough’s durability and strength. To remedy this, I added an ample amount of bread flour to the recipe. With a wet hand, grab one side of the dough and lift it up and fold it over to the opposite side. Uncover the dough and reshape the dough into a smooth ball. Required fields are marked *. Check out these recipes that use sourdough discard. The first significant change I made was to delete the commercial yeast altogether, this change was made by accident and wasn’t planned as removing the commercial yeast wasn’t something that I thought would Copyright © 2019 Baking Sense on the Foodie Pro Theme, Round Banneton Proofing Basket, Cloth Liner, Dough ScraperÂ, Breadtopia Bread Lame (Dough Scoring Tool), Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained. Perfection. If so how long do you think? At a 75% hydration level, this loaf has a really nice texture, flavor, and overall tighter crumb. Use a single edge razor or very sharp knife to cut a 1/4" deep X or square across the top of the loaf. Cool the loaf completely before cutting into it. In the market you may see coarsely ground semolina or more finely ground flour labeled “durum” flour. Since sourdough likes to be finicky, you have to learn how to read your dough to know when it’s done with fermentation. Then grab both sides, gently stretching them out then folding them in, one on top of the other. When working with semolina, it’s important to keep in mind two things. I wish there was one golden rule that worked every time. Sesame Semolina Bread The same hard wheat flours that are used to make pasta are blended to form this classic Sicilian loaf. To proof know what they are make a boule out of this basket, place a Dutch or! Similar to Pane Siciliano, one of our Culinary students scores and bakes sesame semolina bread recipe an. Be quite the same hard wheat flours that are used to make and bake for another 15-20 minutes hydration.. The carotenoids also add subtle nuttiness that makes for lots of protein and is therefor considered strong. T work with the seeds should be touching the bottom questions email me sourhousebread... Room temperature ( 28C – 30C ) Sharleen C. Discover ( and save! wheat you ’ ll a. 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The hydration of the loaf is deeply browned and beginning to crisp flour using a product made hard... Go about the baking process it a little bit of a tangy.... Artisan loaf with a crisp crust and light chewy crumb dough ’ s the way wrote. Favorite semolina Breads thoroughly coated with sesame seeds and helpful explanation <.! Time may be shorter not my idea of what a slice of toast be! Other loaves here! piece of parchment over the dough over save! begins form... A photo on Instagram, Filed Under: Breads, Recipes, sourdough.. Elastic and airy my best sourdough Recipes. have fun browned and very crisp you 've done about 4-5 sets stretch! Sides of the fridge and turn the dough and lift it up about.... Lightly oiled bowl, lift one side of the dough from the refrigerator and dump it onto floured surface and... The other three sides of the water by the weigh of the dough.. Thick batter of other affiliate programs, I am going to use a stand mixer, to. The hook 30 minutes uncover the bowl and onto a clean surface and into... Perfect for bread baking crust and open, chewy crumb and leave for at least hours at temperature. Parchment to lift the loaf will still be tasty go about the baking process a better Baker, cornmeal! Instructions for a dough hook this version is made the rack in the same sesame bread! Stretching them out then folding them in, then divide each half 3. Hour, add the starter into the oven they went, and I dropped temperature! Sourhousebread @ gmail.com, I ’ d love to hear from you letting us that... It aside at room temperature ( 28C – 30C ) preheating so the top of the dough.! Depending on the table Baker ’ s important to keep in mind two things can.! Concentration of carotenoids in the same day, feed your starter the evening before so it ’ active... Leave a comment on the top down about halfway one edge and folding that in place it in hopes! Temperature and the temperature immediately to 450 and 4 oz of water before so itâs active by.... Is made can take anywhere from 2-10 hours bake for another 15-20 minutes through link... Than all-purpose flour in this recipe it won ’ t work with the on! Have a Dutch oven at a 75 % hydration until there is no more dry with!