Hello

I finally feel ready to sell the Merton semolina and sesame loaf at COGS tomorrow, Saturday 9 March. It has been a tricky loaf to create because semolina flour absorbs so much water. I also add olive oil to the dough which makes the crumb incredibly light and soft but also adds to the wetness of the dough. Like so much sourdough, it's a delicate balance between hydration and strength (or structure).

The dough is fermenting right now and here's a photo to give you a sense of the beautiful golden brown colour of the bread.

Until next week, and thanks for reading.

Simon