My shaping could have been tighter, for a more vertical oven spring.
Many thanks to Mr Leo Maurizio at the Perfect loaf for another great formula. Formula link below.
Maurizio Traditional Sicililano sourdough semolina bread
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Great looking loaves, Will; I bet the taste is good too!
Lance
These look wonderful Will, hope you’re well and enjoying your new home.
Benny
Will, after a long pause in my durum baking, you inspired me to bake the same recipe. Mine were 80% durum as a I used Manitoba flour in my stiff starter.
I ran out of semola, but I found remilled couscous made a good substitute. I had to remill in 2 passes, otherwise the Mockmill stalled.
Because the semola was slightly coarse, I autolysed for 30 mins and then fermentolysed for another 10.
Lance
It accrued to me that my mom would use H.O. farina to roll her home-made couscous. The farina is 100% Durum. I am not sure but assume the couscous you used was rolled in butter. Great outcome your semolina bread looks perfect!
The couscous was dry, straight out of the box, ingredients purely steamed durum wheat semolina.
I actually preferred the flavour of this durum bread to the altamura style one I made recently.
Lance
Great substitution! Great looking breads!
By coincidence, I have two 100% Semolina loaves in the oven!
I can not express how happy bakery quality results make me!