A fond adieu to Portugal with this light semolina loaf, pao Alentejo, from Nelson Carvalheiro's recipe. It starts off with two different starters, one made with bread flour and one with rye. Left them overnight to bubble and mixed the bread the next morning. I got busy in the garden, so it overproofed a bit. I gently knocked it down and shaped the loaf according to Berndt's method and let it rise in a bowl lined with well-floured cheesecloth. It all worked well except that I could not get the required ridge when it baked. I probably did not flour the end of the roll enough before putting it down to rise. It is one of the nicest tasting breads I have ever baked. I will make it again and keep on trying to get the right ride along the loaf.
- Anne-Marie B's Blog
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I'm sure it tasted great too!
I'm a sucker for a semolina, especially if there are sesame seeds affixed to the crust. If you are interested in exploring other breads employing 2 preferments, the Hamelman Bread book is a good way to scratch that itch.
I guess that you mean what others call an ear when you mention a ridge. An acquired skill as much to do with scoring the bread correctly as with getting a taut skin on the surface of the bread during shaping as well as appropriate steaming in the oven. But the pieces will eventually come together.
Lovely, alan
Thank you and thanks for the info on the book and recipes. I will investigate as I really enjoy exploring recipes using different and multiple starters.
Thank you and thanks for the info on the book and recipes. I will investigate as I really enjoy exploring recipes using different and multiple starters.
Lively bread that has to be as sweet as it looks in a subtle way.
Happy baking