Semolina fennel seed bread with currants and pinenuts made from Susan's recipe on wildyeast.com
I used scissors to slash one of the loaves. I think I'll always do that. I like the "ears" that were created.
Susan's recipe called for weighed ingredients. I have two scales - both of them not terribly accurate spring scales. The bigger scale is almost impossible to use for anything weighing less than 500gms. But the smaller scale worked out just fine.
This bread uses two kinds of flour: semolina and unbleached all-purpose wheat. The semolina flour is a much coarser grind than the all-purpose.
The bread also calls for two kinds of yeast - wild and domestic. The bubbling bowl of yeast is our wild yeast (initially captured in July) and the other bowl is rehydrated Fleischmann's active dry.
This bread is wonderful with roccolo cheese.
close up of semolina bread and roccolo cheese