Artisan Flavor Magic in application as a sesame epi (wheat shaped baguette form) using durum semolina.
Directions
1. In stand mixer, combine semolina flour and water and blend until a shaggy mass is formed (this is an autolyse).
2. Let the autolyse rest covered for 1 hour.
3. In stand mixer bowl, add remaining ingredients (except for oil) to the autolyse and mix with dough hook (as for bread dough) for +/- 5 minutes until smooth and elastic.
4. Add oil and mix until fully combined, around 2 minutes. The targeted finished dough temperature is 75°F.
5. Bulk ferment at ambient for a total of 4 hours, with stretch and folds at hours 1, 2, and 3.
6. Divide dough into 250-gram pieces, pre-shape as for baguette, and rest covered 15 minutes.
7. Preheat oven with pizza stone(s) to 425°F.
8. Shape as for baguette, and roll one side of each baguette onto a water-wetted towel to moisten. Place wet side onto bed of white sesame to coat, then on parchment on an inverted ½ sheet pan. Cover and proof in a warm spot approximately 1 hour and/or until properly proofed.
9. Cut as for epi.
10. Steam oven and slide parchment with cut epi from the back of sheet pan to the preheated stone/oven and bake for 10 minutes. Reduce heat to 390°F for an additional 10-15 minutes until golden brown and done.
YIELD: 878 g / 55 oz dough = 3 x 250-gram epi + scrap