Semolina Bread | The Fresh Loaf

Today's bake: Semolina Bread

Bread - A Baker's Book of Techniques and Recipes - Jeffery Hamelman 2nd Ed.

This bread is made from a majority of fresh ground durum wheat along with bread flour and a bit of whole rye which is in the culture. This is my first time making as well as tasting a semolina bread. The durum has a really nice nutty flavor that makes the sesame seeds really stand out. I baked this 2 mins longer than optimal which I've adjusted in the process section. I really like this bread and will definitely make it again.

Tasting Notes

Crumb - Sweet/Dairy with notes of butter

Crust - Toasty with notes of malt and nuts

Grain Character - moderate with a taste of cooked spaghetti

Recipe and Process are below for those that are interested.

CalBeachBaker's Blog
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and you've done it justice. For the full semolina bread experience, toast it and dip into EVOO.

Enjoy!

Will do, thanks

Tony

They look fabulous Tony, really nicely baked. I’ll be by for a slice in a few minutes. 😜

Benny

Thanks Bennie, call me when you arrive ;-)

Tony

Ooh, gorgeous loaves! Bet they taste as good as they look. –AG

Thanks AG, it's very tasty.

Tony

Nice bake. I baked this a while ago as part of an community bake challenge (link below). There were some awesome bread produced by the TFL members. It's worth a look. Cheers, Gavin.

Community Bake - Semolina/Durum and similar grain breads | The Fresh Loaf

Thanks - I will check out the breads on that CB.

Great job with the first Semolina loaves. They look great and agree that the semolina and sesame seeds go great together!

Thanks!

Durum is my favorite grain to bake with and you’ve done an excellent job.

Happy baking !

Thank you for the kind words

Looks great. Big fan of semolina here. Looks like a nice 67% hydration dough. With the white AP it should have been quite easy to work with.

I am due for a proper semolina loaf. My pizza dough is 50/50 rimacinata and Tipo 00, so not technically a semolina bread and not in loaf form.

Thanks, it was easy to work with.

Tony