June 24, 2010 - 7:29am
Pain au Levain+Semolina Sourdough from "Bread", and some semolina pasta
Pain au Levain, delicate, well balanced flavor. Not sour at all. DH loved it, I prefer it a bit more sour. Borrowed this shape from SteveB's blog here
Another shape:
Nice open crumb, for a 65% dough, it's surprisingly open:
Now the semolina Sourdough, pretty straightforward formula, the dough indeed rose pretty fast just like the instruction says
I didn't mix sesame into the dough, put them on the surface instead. The shape is from "Amy's Bread". I like how the seam opened up during baking, and sesame got seperated on either side.
Open crumb, but holes are mostly distributed on the outside, probably due to the swirl shape
Made semolina pasta to go with the semolina sourdough above
With homemade pesto sauce & a generous piece of salmon, yum!
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Comments
You keep outdoing yourself...... as if it's possible! :-)
wonderful, wonderful post, the bread is incredibly gorgeous, and fresh pasta just about took it over the top!
Wish you could come to share!
The bread loaves are gorgeous and the pasta with salmon is just delicious looking! I would love to have that for dinner tonight! Would you post your recipe for your pasta with the flour you used?
Sylvia
The bread loaves are gorgeous and the pasta with salmon is just delicious looking! I would love to have that for dinner tonight! Would you post your recipe for your pasta with the flour's 'brand' you used?
Sylvia
Here' the pasta recipe: http://www.cook-italian.com/weblog/2009/03/fresh-semolina-egg-pasta.html
I apologize for the double post.
Sylvia
Very nice link.... I've made fresh pasta before, but not exactly his recipe, I like the method he uses for rolling out the dough (passing 6 times and allowing it to rest) - it is similar to what Cindy (who posts here) learned during a class she attended, and showed me how to do. I've been meaning to make fresh pasta again for quite some time
Thanks for posting...
The method is actually similar to what's in my book "Cooks Illustrated Pasta and Noodles", but the book only fold and pass 3 times, I think it depends on the dough.
That is a work of art... and... the photography looks great!!!
Thank you!
Would you tell us how you shaped and scored the semolina loaf?
Your breads are works of art!
Patsy
I actually didn't score that loaf.
It's rolled out into a long rope (like you would shape a very long baguette), then rolled from on end to the other into a spiral. Put sesame seeds on the seam (just the seam), ovenspring would split open the seam automatically.
I think this will be my weekend baking project.
Did you wet the inside of the spiral so the dough would stick together? Patsy
You don't want them to stick too much, you want them to split open in the oven. I did spary water on the seam at the surface so teh sesame seeds would stick. Good luck!
I did make the bread today. BUT, my starter had the sleeping sickness & took 18 hours to bulk ferment the dough - it is recovering with some fresh ground rye flour - and my baguette shaping skills are stone age.
The formula made tasty bread, but not worthy of a picture. Practice, practice..... Patsy
Beautiful Breads txfarmer!
Thanks Eric!
I love the shapes and the crumb is to die for. Congratulations!
Thanks! Your blog is a constant inspiration for me, thank you so much for dropping by!
Those are really great, txfarmer. And yes, that's a lovely crumb at 65%. Eye candy!
I was pleasantly surprised with that one.
I'm moving to Texas!!
Ha, come on over! You'd be welcomed by breads and intense heat! :P