Today, we are baking semolina bread, p. 102 hosted by Renee of The Way to my Family’s Heart and Anna of Keep it Luce. Click on their links for copies of the recipe and pictures of the bread.
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:
Baker on the Rise said:
I had a hard time figuring out the “slashes” from the directions too. I ended up googling semlina bread and searching images to try to figure out what the heck this was supposed to look like. It was very good in the end 🙂
Paula @ Vintage Kitchen Notes said:
Too bad this recipe didn´t work for you. Semolina is used a lot in pizza baking, and it´s a great way to use it.
Michelle Murphy Muse said:
Those slashes were a pain in the rear for me..but the bread was OK! Sorry it was not a winner for you. I won’t make it again…way to much work:)
Cher said:
Semolina makes GREAT pizza dough – enjoy!
(The pie was very good, by the way)
Miette said:
I have a great pizza dough recipe that I am going to add some semolina to- it only rises for 2 hours so it is quick to make.
Cynthia L. said:
Using this for pizza is a great idea. I will have to try it. I enjoyed the time between risings, I was able to get a lot accomplished! By the way – I love your budgies! We have a green and yellow one also.
Miette said:
They are cute but quite loud, especially the green one!
cindy said:
I had to laugh at the slashing instructions. Hubby draws bridges for a living and it didn’t make much sense to him!
But we liked the bread.
Cathleen said:
Looks good! I skipped the slashing being my loaf flattened on the second rise.
teaandscones said:
It did take a long time, but it was good bread. It would make good pizza dough!!