This one is based on Rose Levy Beranbaum’s ‘‘Golden Semolina Torpedo’’, but since I don’t have the relevant torpedo mold, I baked it in my baguette mold. I use ‘‘Golden Temple’’ Durum Atta, of which I bought a large bag on Devon street.
- 100g durum flour
- 1/2t yeast
- 197g warm water
- 155g durum flour
- 1t salt
- Proof the yeast in the mixer bowl; stir in the flour to make the sponge
- Sift the salt and remaining flour and cover the sponge, but do not mix it in.
- Allow the sponge mixture to sit for a while – I waited 8h.
- Knead the dough together. It may be necessary to add a bit of bread flour to get it to hold together. You want a finished dough that’s still a bit tender but not tacky.
- Rise until doubled.
- Fold down the dough and roll it into a baguette shape. Note that this dough is not wet enough to use the baguette process of rolling up a slab to make a log. You’ll need to roll the log directly. If that didn’t make sense, don’t worry about it.
- Rise about another hour – until it’s gained about 50% volume. In my case, I rise the shaped baguettes on a silpat laid over the baguette mold.
- Slash and bake at 400 for 15-20 minutes, or until the loaves are golden brown.
Rose’s baking instructions are specific to using the La Cloche; the above are a rough reconstruction of what I tried, which seemed to work well.