|
|
|
|
|
SearchUser loginFood Buzz
NavigationRecommended BooksFavorite Recipes
|
Submitted by foolishpoolish on July 12, 2008 - 10:12pm Olive Bread and Semolina SourdoughToday's baking included my first ever semolina bread. I used a combination of 00 flour and semolina (not semolina/durum flour but the slightly grainier but still quite finely ground semolina used for making pasta etc.) While things came out OK, the semolina dough took a long time to rise and there were still some fairly dense patches in the final bread.
I also improvised an olive sourdough bread from white starter, AP flour, whole spelt and whole rye (and olives of course!) It came out surprisingly well.
--FP
Filed under:
|
ALSO ON |
They look very good from here
FP,
Your loaves look really good and the crumb looks very nice and open. It doesn't look the least bit dense from here. Great looking sandwich.
Howard - St. Augustine, FL
I agree, I don't see where
I agree, I don't see where it's dense. Or is another of the loaves?
Improvising it loads of fun because when the bread is great, you can say, My invention!
Jane
Semolina bread
Thanks Howard, Jane
Yes it was the middle loaf that was rather dense. The last baguette-style loaf although being rather misshapen had the nicest crumb...probably due to overproofing.
I think I may try increasing the proportion of semolina next time. BBA states for pane siciliano 60% white flour to 40% semolina but I think the calculations may be a little off..nearer 70:30 ratio. Apparently 100% is possible although I'm still a little hesitant with the coarser semolina that I have here...more experimentation ahead!
Cheers
FP