TWD: Semolina Bread
This week’s Tuesdays with Dorie is Semolina Bread, and is hosted by Renee and Anna.
I had a hard time trying to find semolina flour at the grocery store. You’d think it would be with, you know, the flour, but I realized when I was almost done with my trip that it was probably over in the fancy schmancy health food aisle, and I was right.
I had planned on starting the bread in the early evening on Sunday, but thankfully I read the tips section at the TWD site before I started, and several people pointed out that it’s got a six hour rise time. Yes, six hours. I started immediately and still didn’t get it into the oven until 9:00 PM, but it was worth it.
I’ve never used semolina flour before but it made a huge difference in the texture of the bread. It was light and chewy, and even after storing it overnight it was perfect this morning, instead of crumbly like homemade bread usually gets after a day or so.
It did flatten quite a bit after the second rise, and I could not understand how the slashing was supposed to be done, but overall the bread was delicious, and this recipe is another keeper!
I skipped the slashing of the dough because mine flattened too after the 2nd rise. I was afraid it would deflate it completely! Your loaf is beautiful.
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Agreed–this recipe is a keeper. I’m excited to try it with fresh rosemary, or sesame seeds. I also thought the slashing direction were cryptic. My hubby draws bridges for a living and he wondered. Non the less it turned out wonderful.
Great BWJ pick.
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It turned out wonderful! Semolina makes this a great bread recipe
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Lovely bread…
The stores drive me crazy sometimes on how they divide everything up. What’s wrong with simple logic 🙂
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You loaf looks lovely!
Well done!
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Your loaf looks so good! I have not baked with Semolina flour before..so glad I found some!
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UGH! I never thought of looking in the fancy schmansy section of the store!! Grrr…I ended up using cake flour. Oh well, next time. If there is a next time. Your bread looks lovely.
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My slashing attempt was also a bit quizzical as I couldn’t visualize how it was supposed to be done. Oh, well. Your loaf looks great!
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You have some of the nicest slashing I have seen. Your loaf really looks beautiful. Great job!
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Pretty! I really like it!
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Nice boule shape! It looks lovely.
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Your bread looks great! I think most of us found the directions a little….directionless when it came to the slashing. I really liked the semolina too & plan on finding some other uses for it. I’d never bought it before either & I was glad to see it wasn’t too spendy (only like $3.25 for a bag of the Bob’s Red Mill brand).
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Your loaf looks like it held its shape well, even after deflating a little!
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Wow, your bread came out great! I still need to make mine, I’ve been slacking :/ Haha. I wanted to let you know that I nominated you for the versatile blogger award, check out my blog to see the terms for accepting the award 🙂 http://thecaffeinatedkitchen.blogspot.com
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This was good, chewy brad wasn’t it. Definitely a repeat. Mine was so soft I ended upbaking it in a loaf pan. NOT a good idea. But still good.
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