sgtiger- that is so cool! I want a picture next time!

I have been enjoying making bread so much that I now keep like two different batches of dough 'ripening' in the fridge at any given time, plus some sourdough starter.

My loaves always seem to be rather small, but DH loves them anyway and they taste so good! So I just solve the issue by baking two at a time.

Today I pulled out a portion of my semolina dough, and also the basic white dough. I made a plain white boule (still the favorite) and a semolina loaf. I experimented with the semolina- it traditionally is topped with sesame seeds, but this time I used black sesame seeds and I envisioned that after slashing it and it puffing up a bit in the oven, that it might look like tiger stripes, especially since the semolina flour is rather golden colored. As you can see it did indeed turn out very tiger-looking! So I'm naming that variation my "tiger semolina".




Though small, the two loaves were very lovely in both taste and texture.
I may experiment with giving them a shorter resting time before baking, to see if that increases the 'oven spring'.