Jul 172017

After taking a couple of weeks off from baking to travel back from England it has taken me a while to regain my bread touch.  (I am happy to report all my starters, including my newly acquired Russian Rye, ca. 1960, arrived home healthy and vigorous.)  This was one of my first successes:  A Semolina Ring.  The semolina flour gave it an Italian bread taste and the sesame seeds, once they toasted in the oven, permeated the loaf with flavor.

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