I had been thinking of making some French Baguettes for some time, however when Karen's recipe for No Knead Durum Striato came up on my Facebook feed, I thought I would give it a try.
Its not bad for a first attempt. I used half very strong flour and half with the OO pasta flour, which happened to list the ingredients as durum wheat semolina super fine....It also needs using up, and I would rather not buy yet another bag of specialist flour at the moment.
What I particularly liked was the no knead soft dough that rises very slowly overnight, and is ready to bake and have a fresh loaf cool ready for lunch. The long rise really does improve the flavour. I used semolina on the work surface and to help shape the bread, which also adds a lovely gritty texture to the crust.
The shaping reminded me very much of dealing with Ciabatta dough. A second post which I have read this afternoon shows clearly the technique. In Moorland Eater's post Lynne shows clearly the folding technique. I definitely will be trying her Potato Focaccia recipe fairly soon.
Lots of mixed vegetable tapas style veggies, sliced Italian meats, olives and bread, at 25 C in the shade in the garden: a lovely lunch.
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