Semolina Sandwich Loaf from DL Local Breads.
I love my sandwich loaves with a bit of semolina flour 'pasta flour' added to them...so I can't say enough how lovely this bread looks, smells and tastes using the Duram fancy semolina flour! It sure blew it's side off...but didn't hurt the flavor...I did again as instructions stated'let it rise just until it crowns just above the rim of the pan' instead of following that little voice that said to give it a few more minutes..but I knew I was useing a 100% D.semolina flour and wasn't sure what to expect...I thought even maybe a little larger pan!! Better safe than sure so I did what it instructed! This bread is said to have one heck of an oven spring and it does!
Talk about oven spring!
A Beautiful Golden Color makes it even more appetizing. This is a keeper for me.
Sylvia
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Look very nice and light...
Hi Gavin, Thank you, this flour has a wonderful flavor...I just wish it was easier to get....It's wonderful in pizza!
Cheers, Sylvia
Sylvia, is this the recipe on the front page of the site? I've made that one and it was delicious! I have some durum flour in the freezer I bought to make another. Such a delicate crumb. Yours looks wonderful - great for sandwiches.
Marni
Hi Marni, Thank you, yes, it's written out nicely there for anyone who doesn't have the DL book. Did you get your flour from KA?
Sylvia
No, I can get it at the little local middle eastern markets here in my neighborhood. I don't know if the price is good, but it's 1 1/2 lbs for somewhere between $2.50 and $3.00. No shipping and it's always available. I love the color of this bread!
Marni
Your lucky to be able to get it close by...I haven't been able to find any locally. It's so good I think it's worth the price!
that looks close to exploding! I made this a while ago, but I certainly did not get the wonderful oven spring that you did. So, you think it was the flour that gave it that extra exuberance? Looks great! I'm going to have to try this one again.
Betty
Hi Betty,
Next time Im putting it in my pan that is a little larger...I think the kneading process has a lot to do with the oven spring you get from this type of flour. To make sure it had it's full workout and time...I kneaded it with my KA until very smooth and satin sheen on it...do this and you should get a nice loaf.
Sylvia