Wanted to try making a mostly lean but soft sandwich loaf for my wife to try. Did a slight variation on my semolina bread hearth loaf. Subbed a little more AP in and added 5% WW. Also increased the EVOO just a bit.
Sliced about a third of the loaf after 3 hours of cooling and was really happy with it. Wonderful aroma and very soft. Will see how it ages over the next few days.
- HeiHei29er's Blog
- Log in or register to post comments
The crumb looks wonderfully tender. Yum! Subbing a handful or two of semolina into a dough is actually my preferred way to use that flour. Nice work!
–AG
Thanks AG! Loaves are always really tender out of the oven. I’m really curious how this one will age. It was soft to the point that I had difficulty slicing it clean. Too soft for me, but my wife likes that kind of bread. 😁
The crumb one can achieve on a loaf pan bread can be marvelous. As with this loaf. Looks great.
Thanks Alan!
That is a good looking loaf of bread Troy. The crust with the sesame seeds and the lovely crumb are very inviting.
Benny
Thanks Benny. My last few bakes, I’ve been adding in soakers, butter, oils, etc. after mixing everything together so the flours have a chance to hydrate. It definitely seems to help with gluten development. Thanks for the tip!
That looks wonderful! We love that type of bread for toast and grilled cheese sandos! Semolina makes all things delicious. You got it just perfect.
You’re spot on! Had a slice toasted with breakfast this morning. Nice and crispy!
I’m heading back to Pullman loaves this next week. We miss our toast😊
Great looking bake. Everything looks spot on for this one.
Happy baking!
Ian
Thank you Ian!
The color, shape and crumb look great. I like that you used a preferment and an autolyse in the recipe. That should help with the flavor and extend the keeping qualities.
Don
Thanks Don! Three days in and the loaf is still nice and soft. I did the autolyse because the semolina is so slow to hydrate, but you might be on to something with keeping quality.
goes well with BLT's which we've been eating a lot of lately with all the fresh garden tomatoes and lettuce.
Good call! Our tomatoes are just starting to ripen. I haven’t had a BLT in a long time but that does sound good!