Red November's Servius (Semolina Detroit)
A meticulously documented semolina Detroit using about 26% Caputo durum semola with bread flour at a modest 65% hydration, yielding a silky, stretchable dough that crisps without par-baking; it ferments and proofs warm over roughly five hours.
A meticulously documented semolina Detroit using about 26% Caputo durum semola with bread flour at a modest 65% hydration, yielding a silky, stretchable dough that crisps without par-baking; it ferments and proofs warm over roughly five hours.
Ingredients
Method
Bloom the active dry yeast in a roughly 104F mix of the water and sugar; once it cools to about 95F, stir in the salt and olive oil, then add the liquid to the flours.
Knead about 7 minutes, targeting a finished dough temperature near 86F.
Ball the dough, coat it with a little soybean oil in a covered bowl, and ferment about 90 minutes at warm room temperature (around 77F).
Re-ball and ferment a further 60 minutes.
Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.
See the family tree