This recipe is simple and has few ingredients. There are several risings, so plan ahead since it took me more than 6 hours to complete. I made the sponge as directed and it doubled in size after rising for 2 hours.
The second step is to add the flour and semolina, salt and some olive oil. I used my KA mixer with a dough hook and the dough came together well. I used 3/4 cup of flour since my dough seemed extra sticky. I let it rise another 2 hours and it again doubled in size. The next step is to roll out into a loaf shape and let rise another 2 hours. As you can see from the photo below, my loaf looks a little flat. I don’t know if the humidity or heat here had some effect on it but the last rising didn’t seem to go well. I had to google “semolina bread baking with julia” for an image of the finished product. I couldn’t figure out the slashes from the description. And from the comments I read on Tuesdays with Dorie, I wasn’t the only one!
The finished product was fine, but I probably won’t make this again. It was a long process and the result was ok, but not great. It would probably make a good pizza dough.
I am really looking forward to the blueberry nectarine pie. It is almost blueberry season here in the northeast US and I have a great supply of wild blueberries. They are small and tart, perfect for a pie.
July 31, 2012- Blueberry Nectarine Pie
Links to the recipe and other bakers work can be found here: